Raw Carrot Cake with Vegan Cream Cheese Frosting

Jump to Recipe
Raw Vegan Carrot Cake decorated with flowers, walnuts, shredded carrots, and raisins

It’s here: the raw cake of my dreams. Raw Vegan Carrot Cake!

It’s tender, it’s cakey, it’s naturally sweetened, it’s topped with an optional but swoon-worthy vegan cream cheese “frosting,” and it’s all yours in just 10 basic ingredients and 30 minutes. Let’s do this!

Wood cutting board with ingredients for making homemade Raw Vegan Carrot Cake

The base of this cake starts with blended dates and walnuts. Then we add shredded carrots and plenty of vanilla and spices for added warmth and flavor.

Once blended, transfer to a bowl to stir in the coconut flour to keep a lighter, cake-like texture. Coconut flour adds natural sweetness and lots of healthy fiber, and it also keeps this cake grain-free!

Mixing the ingredients for our gluten-free Raw Vegan Carrot Cake recipe

Once your cake dough is formed, you can either roll into balls (like these No-Bake Vanilla Cake Bites!) or form into a cake using a cake pan, baking pan, or (our preferred) springform pan.

For the (optional) frosting, we went with a cheesecake-inspired cashew cream flavored with lemon for acidity, maple syrup for natural sweetness, and vanilla. The result is a luxurious, cream cheese-esque frosting that sits thick on top of the cake. Major swoon!

Pouring vegan cream cheese frosting over Raw Vegan Carrot Cake

Once the cake is chilled, it’s party time. Garnish with whatever you’ve got on hand (we went with some flowers, carrots, and walnuts) and dig in!

Close up shot of a slice of Raw Vegan Carrot Cake with vegan cream cheese frosting

We hope you LOVE this cake! It’s:

Naturally sweetened
Packed with carrots
Perfectly spiced
& Seriously delicious

This would make the perfect healthier cake to have around for birthdays, baby showers, bridal showers, and more! It’s easy to make, easily feeds a crowd, and has so many wholesome, tasty ingredients.

For more healthier desserts, be sure to check out our No-Bake Vanilla Cake Bites, Dark Chocolate Hemp Seed Energy Bites, 5-Ingredient V/GF Cookies, and 5-Ingredient Vegan Dark Chocolate.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Bite removed from a slice of naturally sweetened Raw Vegan Carrot Cake

Raw Carrot Cake with Vegan Cream Cheese Frosting

Raw vegan carrot cake made with 10 wholesome ingredients! Tender, 30 minutes to make, and topped with an optional cashew cream cheese frosting! 
Author Minimalist Baker
Partially eaten slice of Raw Carrot Cake resting beside the rest of the cake
4.90 from 122 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 16 (Slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


FROSTING (optional)

  • 1 ¼ cup raw cashews
  • 1/2 cup coconut cream or full-fat coconut milk
  • 2 Tbsp lemon juice
  • 3 Tbsp maple syrup
  • 1 tsp vanilla extract


  • 2 cups finely shredded carrots
  • 2 cups packed pitted medjool dates (measured after pits removed)
  • 2 ½ cups raw walnuts
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 ¼ tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1 pinch nutmeg
  • 1/2 cup coconut flour (or sub almond flour)
  • 1/4 cup raisins


  • If making the frosting (optional), soak the cashews in hot water for 30 minutes – 1 hour. Then rinse and drain. Add to a high-speed blender along with coconut cream, lemon juice, maple syrup, and vanilla and blend on high until very creamy and smooth, scraping the sides as needed. Cover and refrigerate to chill.
  • Using a box grater or the grater attachment on your food processor, grate the carrots and set aside.
  • To a large (at least 7-cup) food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside. (Smaller food processors can be used – the ingredients just need to be blended in batches as to not overflow the bowl.
  • To the food processor, add the walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved. Then add dates back in, along with shredded carrots, and pulse in 1-second measurements until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You’re looking for a pliable dough, not a purée.
  • Transfer mixture to a large mixing bowl. Add coconut flour and raisins and stir to combine. By mixing gently as opposed to blending in a food processor, you can keep a lighter, less dense, more “cake-like” texture. Once well combined, set aside.
  • Prepare a 7-9 inch springform pan (or large cake pan or an 8×8-baking dish with high edges) by adding parchment paper along the bottom and sides. Then add the cake mixture, and spread and press down evenly to pack. Use a flat-bottomed object, such as a drinking glass, to help press everything into an even layer. If the mixture sticks to the glass, wrap it in parchment paper. (NOTE: You could also scoop and roll these into balls to enjoy as cake bites!)
  • At this point, you can enjoy the cake by carefully lifting or sliding the cake out of its pan. However, if adding the frosting, pour the frosting on and tap out any air bubbles. Then place on a baking sheet (to keep level) and freeze for 3-4 hours or until the frosting is semi-firm to the touch.
  • To serve, make sure the cake isn’t fully frozen so it’s soft enough to cut (letting it thaw on the counter for 30 minutes should help). Then use a hot knife to carefully cut out slices and enjoy. Garnish with more nuts, raisins, or other desired toppings (all optional).
  • Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month. It's best enjoyed slightly chilled (not frozen). You can let it sit out at room temperature up to 2 hours, but the frosting can begin to get soft.



*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 16 servings)

Serving: 1 slice Calories: 217 Carbohydrates: 30.5 g Protein: 3.6 g Fat: 10.8 g Saturated Fat: 1.5 g Sodium: 54.2 mg Fiber: 5 g Sugar: 23.3 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Rosie says

    Hi I assume because you put it in the freezer it is freezable and then just let it defrost slightly longer? Thanks

  2. Erin says

    This was absolutely incredible!! Even better the next day! 😊 My guy is allergic to cashews so I used Macadamia nuts. I added some lemon zest to give it more of a citrus pop and it was perfect! For sure it is now on the rotation!!
    Thanks so much for sharing!!!

  3. Jasmine says

    I loved how simple, tasty and easy to assemble this raw carrot cake was. It is now going to be a staple for my meals at school.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Jasmine. Thank you for the lovely review! xo

  4. Andrea Anoka says

    I lOVE your recipes and often use them as inspo for my clients. I am making no-bake carrot cake bites for an outdoor wedding this Sept in LA. Some of the bites will be rolled in dessicated coconut and the rest will be dipped in a cream cheese style frosting. Any recommendations on how to keep the frosting from melting in the warmer temps? I have used this particular cream cheese frosting which I love. I saw your other one for the bites which was essentially just coconut butter. Curious of your thoughts/recommendations! Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea, we’re SO glad you enjoy our recipes! Thank you for your kind words! We think using more cashews vs. coconut cream/milk could help prevent it from melting. Coconut products will be more prone to melting above room temp. Hope that helps!

  5. maria says

    Hi! This looks delicious! Is there something I could use instead of the coconut milk in the frosting? Canned coconut milk is technically not raw and I don’t have the patience (or confidence) to crack open my own coconut. Maybe additional cashews? Or soaked coconut flakes blended? Thanks for any help with this. Love your site!

  6. Mia w says

    Question? I want to make this but need to know what pan to use. I have A standard spring form, a 6×2 round, a 6×4 round, 8 inch or 9 inch round. What is best in your opinion? Love all your recipes and this will be the newest addition. Also, how important are the raisins? Can anything else be used instead or do the raisins really make a difference in this recipe? I dont Mind them but trying to keep sugar low. Also, will unsweetened coconut flakes work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mia, the size of the pan isn’t super important, but will mostly just impact the appearance (how tall the cake is). We prefer a standard-size springform pan. It would be fine to leave out the raisins. And unsweetened coconut flakes are perfect :) Hope you love it!

  7. Kayla says

    I just made this with the following amendments: honey roasted cashews and lime juice in the frosting. I only had lite coconut milk so used 1/4 cup since it is thinner. The consistency of the frosting turned out perfect – I was licking the bowl (Vitamix). For the cake, I used the almond flour and had currants on hand instead of raisins. It is now in the freezer setting. I have no doubt this will be absolutely delicious. Thank you so much for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad to hear it! Thank you for the lovely review and for sharing your modifications, Kayla!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Susan, you could possibly try mixing the cake ingredients in a food processor and adding a bit of maple syrup (maybe start with 1/4 cup). Alternatively, another dried fruit like prunes or dried apricots might work but they would change the flavor. We haven’t tried either option, though, so no guarantees. Hope this helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicole, just like dried coconut or coconut “flakes”, coconut flour is safe to be consumed raw. Hope this helps!

  8. Kim says

    I can’t have cashews buy I can have walnuts, pecans, macadamia nuts, sesame and.chia seeds. Would one.of these work as a substitute for the cashew cream?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim! We haven’t tried it and can’t guarantee results, however, we think macadamia nuts are your best bet!

      • gina says

        my grocery delivery gave me two bags of walnuts. I used walnuts for the frosting, it was delicious but didn’t get the height in the frosting or quite the creaminess as seen in your pictures.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thank you for sharing your experience, Gina! Using a smaller pan will help it be taller. Walnuts unfortunately don’t get as creamy as cashews!

  9. Tracey Spaven says

    Ah I only got as far as the ingredients! Of course, I’ll source some almond flour, thank you :o)

  10. Carmen Stoffel says

    We cannot eat Cashews at the moment do you think the frosting will taste nice with Macadamia nuts instead of Cashews too?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carmen, we haven’t tried this one without cashews, but macadamia nuts would be our next choice. Let us know if you do some experimenting!

  11. Jen says

    I am VERY EXCITED to make myself this lovely raw carrot cake! If I halved the whole recipe, would it be suitable for a smaller cake or cupcakes? Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! The only thing is the frosting might not be enough volume to cover the blades of the blender, preventing it from getting completely creamy. If you have a small blender like a Nutribullet it should be fine though!

  12. lisa buchanan says

    I made this last night for a friend’s birthday and it was a big hit. A little goes a long way (it is very decadent) but worth the calories. I made it with almond flour, yellow carrots, and with the coconut cream. Was a little heavier on the raisins. Also used fresh ginger as noted in another comment. It will also work with whatever pans you need. I did a 6″ and a 4″ so we cut one and my friend has a take home cake, and it was wonderful. EXCELLENT recipe, thanks for posting.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Lisa! Thanks so much for sharing your experience! xo

  13. Jenny says

    This looks really good and quite simple to make – however, as I have a walnut/pecan allergy, I am wondering if cashews, macadamia or other kind of nut would work in this recipe?
    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenny, the taste/texture will be a bit different but cashews could work in the cake!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tracey, for food safety reasons we do not recommend regular flour, because this recipe is raw. We do have a baked carrot cake that you could possibly try with all-purpose flour (though you’d want to use less than the recipe calls for). Hope this helps!

  14. Beth says

    Thank you for another fantastic recipe! I think it is kosher for Passover, so I can make it.
    Can you suggest any other recipes that would be kosher for Passover by any chance?
    Thank You!!!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you get to make it, Beth! We’re not super familiar with dietary guidelines for passover, but it sounds like grain-free is a big part of it? We’d suggest using the recipe filters on our recipe index, sorting by “special diet” and “grain-free” (and anything else that might be relevant) to see if that gets you closer to some ideas that might work. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kira, this one is going to be tough without any nuts! But perhaps raw, unsalted sunflower seeds in the frosting and a blend of seeds, oats, or coconut (if not allergic) in the base. Let us know if you do some experimenting!

  15. The Busy Vegan says

    A new family favourite! So delicious, I even want to eat it for breakfast!!

    I used 1 tbsp fresh ginger instead of 3/4 tsp ground ginger and almond meal instead of coconut flour.

    Made sure to feature this one on my new Instagram page

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, We’re having trouble replicating this issue. Is it still happening for you? If you haven’t already tried on a different browser, we’d recommend trying that!

  16. Amy Leaf says

    I have been wanting to make this for so long. I finally did and it’s amazing! The only thing I added was the zest of one lemon in the frosting, it adds an extra punch.

  17. Heather says

    I have made this wonderful cake several times. It’s my husband’s favourite carrot cake and it’s what I make for him every birthday.

    If we used a different icing recipe, would I still need to freeze the cake?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, We’re so glad he enjoys it! If not using the frosting, you could probably just refrigerate it instead of freezing.