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Raw Vegan Carrot Cake with Cashew Cream Frosting

Our No-Bake Vegan Carrot Cake Is So Easy To Make And Absolutely Mouth-Watering!
Course Dessert, Snack
Cuisine gluten free
Keyword no bake carrot cake, vegan carrot cake
Prep Time 20 minutes
Cook Time 0 minutes
Cooling time 1 hour
Total Time 1 hour 20 minutes
Servings 9 slices
Calories 399kcal


For the Carrot Cake Base:

  • 1 cup carrots (grated)
  • 1 cup walnuts
  • ½ cup coconut flakes
  • ¼ cup coconut flour
  • 1 cup pitted dates (soaked for 30 minutes in hot water)
  • 1 teaspoon fresh ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg (optional)

For the Cashew Cream Frosting:

  • 1 ½ cups raw cashews
  • ½ cup coconut milk
  • 3 tablespoons maple syrup
  • ¼ cup coconut oil (or sub half a banana)
  • ¼ teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • crushed walnuts


To make the base:

  • First, soak the cashews for the frosting in boiling hot water for 30 minutes. While they are soaking add the shredded carrots, walnuts, coconut flakes, coconut flour, pitted dates, the ginger, cinnamon and nutmeg to your food processor. Process until the mixture sticks together when you press it.
  • Place this mixture in a loaf pan and spread out with a spatula in an even layer. Place the base in the freezer to set while you make the cashew frosting.

To make the frosting and assembly:

  • To make the cashew cream frosting, drain your soaked cashews and add them to a blender. Add in the coconut milk, maple syrup, vanilla extract and coconut oil (or half a banana to make it oil-free). Blend until the cashew frosting is smooth.
  • Remove the loaf pan from the freezer and, using a spatula, spread the icing over the base in an even layer, covering all the corners and then sprinkle with crushed walnuts.
  • Place the loaf pan back into the freezer to set. The carrot cake will be fully firm in roughly 1 hour but you can also leave it to set overnight too.
  • Once the carrot cake has set, slice it into 9 large slices or 12 mini slices and enjoy!


These vegan carrot cake bars store well in the fridge, covered, for up to 4 days.


Calories: 399kcal | Carbohydrates: 30g | Protein: 8g | Fat: 30g | Saturated Fat: 13g | Sodium: 89mg | Potassium: 420mg | Fiber: 5g | Sugar: 17g | Vitamin A: 2375IU | Vitamin C: 2.6mg | Calcium: 43mg | Iron: 2.7mg