Raw Carrot Cake Protein Slice (paleo, vegan, no-bake)

Think delicious and flavorful carrot cake infused with cinnamon and vanilla spice. Then add to that creamy cashew-based icing and you´ll get a wonderfully addictive raw slice jam-packed with extra protein and lots of healthy fats! Sounds yum? Then this recipe is for you.


A little word of warning before you start “baking”. This raw slice won´t last very long in your fridge! It is a super dense and delicious slice and will soon become your favourite raw treat. Good news is, I didn´t use any extra sweeteners. No agave, honey, coconut syrup or stevia are hiding inside this slice. A huge bonus point if you ask me. To sum it up, letßs just say it ticks all the boxes.


  • Paleo √

  • Vegan √

  • gluten free √

  • dairy free √

  • no sweeteners √


Carrot cake is definitely one of my favourite cakes because of its density and richness – plus I really like adding vegetables to desserts. Sweet potatoe brownies and pumpkin chocolate muffins are also super delicious combinations. Feel free to add different spices to this recipe to give it a different twist.




(Yield: makes about 8 slices)



Carrot base


  • 2 large carrots, peeled & grated

  • 1 cup Medjool dates, pitted & soaked for 1/2 hour in filtered water*

  • 1 cup nuts & seed mix (I used a mix of sunflower seeds, pepitas, almonds, raisins and walnuts)

  • 1.5 cups desiccated coconut (I used Coconut Magic)

  • 1/2 tsp vanilla powder

  • 1 tsp cinnamon

  • 2 Tbsp vanilla protein (I used Amazonia fermented Paleo protein, vanilla-lucuma)


Cashew Icing


  • 2 cups raw cashews, soaked overnight in filtered water

  • 6 Tbsp cold-pressed coconut oil

  • 3 medjool dates, pitted & soaked for 1/2 hour in filtered water*


*Medjool dates are naturally quite gooey and soft. If you use dried dates instead you might want to soak them a wee bit longer.





  1. For the base, combine all ingredients in a food processor or Vitamix and process until a sticky “cookie-dough” ball forms.

  2. Line a medium-sized loaf pan (25.5 x 13.2 x 6.5cm) with non-toxic baking paper.

  3. Press the base firmly into the loaf pan and set aside.

  4. For the cashew icing combine all ingredients in a food processor or high-speed blender and process until smooth and silky.

  5. Pour the cashew icing on top of the base and spread evenly.

  6. Freeze over night or at least 4 hours.

  7. Once defrosted and sliced into pieces, store in an airtight container in the fridge.

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