If you’re here from Instagram (@amandafroelich), welcome! Naturally Ashley shared a picture of this carrot cake I made for her and Chris Kendall’s departure here at the Farm of Life.


Nope. It’s not 80 / 10 / 10 (unless you go fat-free for a day or two), but then again I don’t always really care about this when I’m making delicious treats for people to enjoy.


I mean, they’re called “treats” for a reason. So enjoy this scrumptious, healthy, and wholesome {raw, vegan} carrot cake. You won’t be sorry you’re filling your body with such goodness!


Living Carrot Cake (Vegan)

This plant-based, living foods carrot cake is blooming with nutrition and flavor.

  • Author: Life in Bloom
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 18 1x
  • Category: Dessert
  • Cuisine: Live Food
  • Diet: Vegan




  • 2 cup Walnuts
  • 2 Cup Dates
  • 4 Cups Carrot Pulp (the leftovers from making carrot juice)
  • 2 tsp Cinnamon (or 4, if you’re like me and love cinnamon)
  • 1 tsp Ginger
  • A Dash or two of Nutmeg
  • 1/4 tsp Sea Salt
  • 1 1/2 Cup Raisins


  • 1 cup Cashews (soaked for 2 hours) + (Optional) 1/4 cup Coconut Meat
  • 6 Pitted Dates
  • Dash of Sea Salt
  • 1 tsp Lemon Juice
  • Water


  1. Process dates and walnuts in a food processor fitted with the S blade until they resemble a Larabar mix.
  2. Either add your carrot pulp and spices or add spices and mix once more, then combine by hand in a medium-sized bowl with your carrot pulp.
  3. In a medium-sized bowl, add your ingredients, carrot pulp, and date-walnut mixture. Combine until well-formed.
  4. In either cupcake tins, or in a cheesecake pan, sprinkle some shredded coconut on the bottom, and push the carrot cake mixture into the pan(s).
  5. Pssst – this is optional: sometimes I dehydrate the cake, and/or take the cupcakes out of the tin to dehydrate separately for 3-4 hours. This way they become more cake-like.
  6. If you skip dehydration, place your cake/cupcakes in the fridge for at least 1 hour. While it’s chilling….
  7. In a high-speed blender, combine all frosting ingredients (with a tiny addition of water if needed) until smooth and creamy.
  8. Frost the cupcakes or cake and serve chilled. Store in an airtight container for up to 14 days.


  • Serving Size: 18

Keywords: live food, vegan, carrot cake, minimalist baker, recipe, easy carrot cake recipe, vegan recipe,

Did you make this recipe?

Tag @lifeinbloom7 on Instagram and hashtag it #LifeinBloomNutrition!




7) Once you take your cake out, frost evenly with love. Slice, enjoy, love carrots!


I hope you guys enjoyed this recipe! If you want more, sign up for my newsletter (and get the free E-book, “Bloom Raw… On a Budget!” You won’t be disappointed!

Oooooh, and big things are coming! Keep an eye out – Bloom is on a BIG mission! XO

Amanda Froelich