Raw Matcha Pumpkin Spice Carrot Cake

Raw Matcha Pumpkin Spice Carrot Cake

Searching for a PERFECT PUMPKIN SPICE DESSERT that will Satisfy, Nourish, & Fulfill!? This is a wonderful NO-BAKE RAW PUMPKIN SPICE MATCHA CARROT CAKE that satiates all of your Favorite Fall-Flavored needs! Made with Healing Butterfly® Pumpkin Spice Matcha and Fresh Carrots, this is a dessert that will HEAL & REJUVENATE in every decadent fork full! Bring it as a dish to your next Holiday Gathering or create it for your loved ones to enjoy over and over. With this Healing Butterfly® recipe there’s Serious Satisfaction Guaranteed!




  • 2 1/2 Cup Carrots (Shredded)
  • 1 Cup Raw Walnuts
  • 1 Cup Medjool Dates (Pitted)
  • 1/2 Cup Shredded Coconut (Unsweetened)
  • 3/4 Tsp Cinnamon (Ground)
  • 1/2 Tsp Nutmeg
  • 1 1/2 Tsp Healing Butterfly® Pumpkin Spice Matcha
  • Pinch of Salt



  • 1 Cup Raw Cashews (Soaked)
  • 1/4 Cup Water
  • 3 Tbsp Agave Syrup
  • 1 Tsp Vanilla Extract
  • 1/2 Lemon (Juiced)
  • 1/3 Cup Coconut Oil
  • 1 Tbsp Healing Butterfly® Pumpkin Spice Matcha
  • 1/2 Tsp Salt



  1. Soak cashews overnight and drain.
  2. Fit cake dish with wax or parchment paper.
  3. Finely shred 3-4 large carrots; Set aside.
  4. Place all cake ingredients (except carrots) into food processor and pulse until dough-like consistency is formed.
  5. Add shredded carrots to dough and pulse briefly to completely combine ingredients.
  6. Pour cake dough into cake dish and use fingers to gently push the dough to all corners, creating a uniform layer.
  7. Place dish in freezer to set (4 hours minimum).
  8. Place all frosting ingredients into high speed blender and blending until cream-like frosting is achieved.
  9. Remove cake from freezer and pour frosting on top, creating an even layer.
  10. Place cake back into freezer to firm for 4-6 hours.


Thaw slightly before serving and garnish with walnuts.