Easy Raw Vegan Carrot Cake with Cashew Cream Frosting

This No Bake Carrot Cake recipe is all about how you can have your cake, eat it too, and never turn your oven on. Yes, it’s true. If you’re in the mood for carrot cake, you can have this delicious no dessert in your mouth in about half an hour. 

It’s truly decadent, made with all wholesome ingredients, no refined sugar, and is sure to make anyone who loves carrot cake smile.

Carrot cake has always been a favorite of mine. There’s something really special about the combination of carrots, spices, nuts and sweetness that is perfection. 

Typically we eat low-carb, but for something like this recipe, I’m willing to splurge. Dates are just something special and they add so much moistness to this cake. 

Once you try this recipe, I think you’ll agree that it’s totally worth it.

What Makes This No Bake Carrot Cake Recipe Great

Of course any raw carrot cake recipe is great because you can have cake super fast without turning your oven on, but this one is a little better even than that.

• Adaptable to Special Diets – This recipe is naturally gluten-free grain free, dairy-free egg free, and paleo. Now, I think the cashew cream cheese frosting is a must, but you can swap out the cashews for macadamias, or even hemp seeds to make the frosting nut-free. You can swap out the walnuts with sunflower seeds instead as well.
• Time Saving Option – This is a game changer for me. Get this — you don’t have to soak the cashews! I know everyone says you do but you truly don’t need to do this, especially if you have a high speed blender. Here are more details about that.

How to Skip Cashew Soaking

As mentioned in the recipe card, instead of the traditional overnight soaking, you can simply soak the cashews in boiling water for 10 minutes. Better yet, if you don’t even have time for that (’cause sometimes you just need to have some raw carrot cake STAT), and you have a high speed blender like the Vitamix, you can just add a little extra water to the recipe and you’ll basically get the same result!

No Soak Conversion: 1 cup of cashews, add 8 teaspoons (2 tablespoons and 2 teaspoons) of water to the blender.

I’ve mentioned this tip in a few other recipes that use soaked cashews, namely this Dairy-free Egg-free Eggnog and Homemade Healthy Chick-fil-A Sauce.

Directions

Here are basic directions for this recipe. For the full details, please see the recipe card below.

Add the walnuts, coconut, almond flour, and spices to a food processor and mix.

Add the dates and make the dough.

Add carrots and pulse to mix the carrots in.

Line an 8×8 inch pan with parchment. Spread dough in the pan. Place in the fridge to chill.
Prepare the frosting and spread on the dough.
Refrigerate for at least 5 hours or overnight.

Variations

Here are a few options to make this cake a little more special.

• add raisins, shredded coconut, or bits of pineapple to the cake or as a topping.
• make the carrot cake into carrot cake bites either by cutting them smaller or making them in mini muffin tins.

How to Serve

I personally like this cake at room temperature and chilled. If you freeze it, however, you’ll want to let it sit for several minutes at least before eating it. It’s a dense cake and it will be a little hard to eat otherwise.

Recipe Notes

• Remember to leave the cashews soaking in water overnight or soak in boiling water for 10 minutes prior to making the frosting.
• If your dates are dry, you can rehydrate dry Medjool or other types of dates by soaking them in hot water for about 5 minutes, and then draining them. You might want to dry them a bit with a towel after as well.
• Make sure to use full-fat coconut milk, otherwise the frosting won’t be nearly as creamy.

More No Bake Desserts

Here are some more no bake desserts to tempt you….

• Add the walnuts, shredded coconut, almond flour, cinnamon, ginger, nutmeg, and salt to a food processor and mix until well combined.

• Once the mixture is combined, add the dates and continue to pulse until the mixture looks like dough. Next, add the carrots and pulse to combine, being careful not to pulse too much.

• Line an 8×8 inch pan with parchment paper. Place the dough in the pan and spread evenly. Place in pan the fridge to chill for about 15 minutes.

• Meanwhile, you prepare the frosting by adding the soaked cashews, coconut milk, maple syrup, lemon juice, coconut oil and salt to the food processor or high-speed blender.

• Process or blend until the mixture is smooth and creamy for about 5 to 7 minutes.

• Spoon the frosting on top of the cake layer and spread it evenly.

• Refrigerate for at least 5 hours or overnight. Top with walnuts, vegan caramel, or any topping as desired. Cut as desired.

• • Remember to leave the cashews soaking in water overnight or soak in boiling water for 10 minutes prior to making the frosting.

• • If your dates are dry, you can rehydrate dry Medjool or other types of dates by soaking them in hot water for about 5 minutes, and then draining them. You might want to dry them a bit with a towel after as well.

• • Make sure to use full-fat coconut milk, otherwise the frosting won’t be nearly as creamy.

Calories: 391kcal | Carbohydrates: 32g | Protein: 7g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 84mg | Potassium: 419mg | Fiber: 4g | Sugar: 22g | Vitamin A: 2145IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg | Net Carbs: 28g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.