What’s more comforting than a decadent piece of homemade carrot slice accompanied by a hot cup to tea during these cooler days? Carrots are in season here at the moment, and this makes them a great fridge staple to add delicious flavour and nutrients to so many sweet or savoury dishes.

We particularly love New Zealand’s own Ohakune grown carrots! Naturally grown in the nutrient rich Ruapehu volcanic soil, Ohakune carrots are a great source of sulfur and glutathione which helps support our liver and its natural detoxification process. They are a naturally sweeter carrot which makes them perfect for raw treats and baking, plus you can buy them by the bag full at an affordable price while in season.

This slice is loaded with grated carrot, crunchy walnuts, and warming spices topped with a smooth cashew icing. This raw wholefood twist on the original is not only filled with fibre rich carrot but also packed with good fats and plant proteins.

Almonds, coconut, and walnuts are used in place of flour, the raw grated carrot provides moistness, and Medjool dates give just the right amount of sticky sweetness. Topped off with a smooth lemon, cashew and coconut cream frosting, this slice is oh so decadent, moist and delicious!



  • 1 cup finely grated carrot
  • 1 cup walnut pieces, plus extra for topping
  • 9 Medjool dates
  • 2 TB coconut oil
  • ½ cup shredded coconut
  • ½ cup ground almonds
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • 1 TB lemon zest
  • Pinch salt 


  • 1 cup cashews, soaked
  • 1 TB coconut oil
  • 2 TB coconut cream
  • 1 TB lemon zest
  • 1 TB maple syrup 


1. Place whole cashews in a bowl and cover with hot water. Set aside.

2.To make the slice base, combine all ingredients except the grated carrot in a food processor and gently pulse until the mixture comes together and is a little sticky.

3. In a medium bowl, combine the mixture and finely grated carrot and mix well. 

4. Line a 20 x 10 cm slice tin with baking paper and transfer the carrot slice mixture, pressing into the tin with fingertips. Place in the fridge to set.

5. Meanwhile, add the soaked cashew nuts to the food processor with all icing ingredients and process to form a smooth creamy texture.

6. Gently spread the frosting over the top of the carrot slice with a spatula. 

7. Top the slice with extra walnut pieces and sprinkle with shredded coconut.

8. Place back in the fridge for 1 hour to set.

9. Slice and enjoy!

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