Raw Vegan Carrot Cake Cheesecake

This is such a great recipe! I created it for a celebration – I couldn’t decide between a raw carrot cake or a cheesecake  so I combined them both to make this very pretty and delicious cake.

This cake is gluten free, high fibre and contains no refined sugar, and is dairy free, vegan, and paleo compliant too. Because it is raw it is healthy and packed with goodness, and I promise you this cake wins hands down in terms of taste (and goodness) over a sugary, processed cheesecake any-day! Once you start eating real food made with real ingredients, processed food just doesn’t taste so good.

The recipe is also pretty simple, and easy to adapt with whatever you fancy – instead of apricot I  strawberries would work really well too. With raw cake recipes are more of a guide really, just adjust  taste and texture to suit .  I love to decorate cakes with flowers (make sure they are edible!) because I think it always makes food look special. No obscure ingredients or fancy equipment needed either, and ready in around 1/2 hour (plus overnight soaking) .

You can store in the fridge for days (best in airtight container), I kept a slice for a week to test, and it was fine. Perfect for parties and brilliant for breakfast the following morning too!


Makes about 12 slices

Carrot cake base;

4-5 carrots

100g tiger nut crunch

50g almond flour

70g walnuts

2 dates

2 tbsp coconut oil

1 tsp maple syrup (optional)


Cream layer;

250-275g cashews (soaked in water overnight)

1/2 can coconut cream (the thick part at the top of  a can)

2 tsps good vanilla powder

juice of 1/2 lemon

2 fresh apricots

a little tiger nut milk if needed (any nut milk is ok)


  • Peel and shred the carrots
  • Add the dates, flour, coconut oil and process until just mixed
  • Then add the carrots, walnuts and tiger nuts and process again – making sure you keep some texture, you should be able to see little bits of carrot
  • Press into a springform cake tin, and pop into fridge or freezer to firm up
  • Drain  the cashews and process until smooth
  • Add the coconut cream, lemon juice, apricots and vanilla powder
  • Process until light and fluffy, adding a little tiger nut milk if needed
  • If the mixture is too runny add some coconut oil which will help it firm up in the fridge
  • Pour onto the base, and pop back into fridge to firm up – around 15 -30 minutes
  • When ready take out and decorate
  • serve and enjoy!

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