Raw Carrot Cake with Lemon, Coconut & Turmeric Cream

Carrot cake is one of my absolute favorites but I never feel too good after indulging in the real thing. For years I've been on the look out for a healthier, more digestion-friendly version and with my raw treats kick in full gear, I decided to stop looking and to make a variation myself!

This recipe calls on the natural sweetness of carrots and dates, as well as the healthy fats of nuts and the soluble fibre of gluten free oats. The first time I made this cake, I made it in the form of simple sheet cake with "frosting" and cut the pieces into squares, but for the second go I made a traditional style layer cake, filling and all. Both ways are easy to prepare so take your pick!


For the cake:

  • 2 cups finely grated carrots, squeezed (approximately 8)
  • 1 1/2 cups rolled oats (quinoa or rice flakes also work)
  • 1 cup raw walnuts
  • 1 1/2 cups Medjool or soft dates, pitted
  • 3/4 cup dried coconut
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp cardamom
  • A pinch of salt

For the cream:

  • 1 cup raw cashew, soaked for at least four hours if possible
  • 3 Tb lemon juice
  • 2 Tb water (only if nuts are not soaked)
  • 1 tsp Spiced Golden Milk Blend (or simple turmeric powder)
  • 1 1/2 Tb maple syrup
  • 1 Tb coconut oil

For the topping (optional):

  • 2 Tb toasted pumpkin seeds
  • 1 1/2 Tb finely diced crystalized ginger
  • 1 Tb shredded coconut flakes


1. Begin by grating your carrots on the smaller side of a box grater. Gently squeeze out the excess liquid from the grated carrots. (You will end up with quite a lot of carrot juice, which you can save for a smoothie bowl or to add to soup.) Once the carrots have been squeezed dry, measure them until you have about 2 cups.

2. In a food processor, or high speed blender, grind the oats until they begin to make a coarse flour. Set the mixture aside.

3. Next, grind the walnuts until they begin to turn into a flour, but not so much that they turn into nut butter (that's another recipe). Mix into the oat mixture along with the coconut, spices, and salt.

4. Next, add the carrots and dates to the food processor/blender, and mix until the dates become well chopped. You may need to do this step in batches. 

5. Once the dates are chopped, combine the wet mixture to the coconut at oat mixture. Mix well to combine.

6. To make a cake press half the mixture in a small 6 or 8 inch pan which has been lined with cling film. Remove and repeat with the other half. Set this mixture in the freezer for about 30 minutes to firm up.  

7. While the cakes chill, combine all the ingredients for the cream in a high speed blender. If you haven't had time to soak the nuts, add the extra water. Puree until smooth. Taste and adjust the amount of lemon or spice if needed.

8. Once the two cake have set up, they are ready to ice with the cashew lemon cream. Use 1/3 of the cream to sandwich the two cakes together and ice the top with the remaining cream.  Once iced garnished with pumpkin seeds, chopped crystallized ginger and/or coconut.

This recipe serves 12. 



Sachi Doctor

Elemental Alchemy, 90 Rio Vista Avenue, Oakland, CA, 94611

Sachi Doctor is an Ayurvedic practitioner and holistic health coach who founded Elemental Alchemy with the mission to provide a resource for those navigating their way towards optimal mind-body health.

Diagnosed with an autoimmune disease at a young age, Sachi has spent over twenty years exploring different health modalities, treatment plans, diets and mindfulness practices to help alleviate chronic pain and restore balance.

After years of looking to others for a model of health with no relief, Sachi realized that the answers she sought were not hidden in someone else’s prescription for wellness but unique to her, and that the first step towards discovery was actually tuning out what was right for others and tuning into herself.

As she tapped into the wisdom of her own body, she discovered that the elements foundational for health  — the blueprint she so fervently sought — was within her, within each of us. Since then Sachi has been passionate about helping others also cultivate clarity and inner wisdom for vibrant health.

In addition to her Ayurvedic and nutrition education, Sachi has completed over 800 hours of yoga teacher training and continues to study with her mother, her first yoga teacher, for whom these practices are a way of life.

Sachi is a board member of the Prison Yoga Project at San Quentin State Prison and serves as an ambassador for Yoga Gives Back, a non-profit that raises funds within the US yoga community to support microcredit programs for women in India. She holds a Msc in Development from the London School of Economics.