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!
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!
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!
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!
We hope you LOVE this cake! It’s:
Tender
Naturally sweetened
Packed with carrots
Perfectly spiced
Wholesome
& 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!
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 cheese cream frosting!
Ingredients
FROSTING (optional)
- 1 1/4 cup raw cashews
- 1/2 cup coconut cream or full-fat coconut milk
- 2 Tbsp lemon juice
- 3 Tbsp maple syrup
- 1 tsp vanilla
CAKE
- 2 cups finely shredded carrots
- 2 cups packed pitted medjool dates (measured after pits removed)
- 2 1/2 cups raw walnuts
- 2 tsp vanilla extract
- ¼ tsp sea salt
- 1 1/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1 pinch nutmeg
- 1/2 cup coconut flour (or sub almond flour)
- 1/4 cup raisins
Instructions
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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 side as needed. Cover and refrigerate to chill.
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Using a box grater or the grater attachment on your food processor, grate the carrots and set aside.
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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.
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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.
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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.
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Prepare a 7-9 inch springform pan (or large cake pan or an 8x8-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!)
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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.
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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).
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Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month. It's best enjoy 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.
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition Per Serving (1 of 16 (Slices))
- Calories: 217
- Fat: 10.8g
- Saturated fat: 1.5g
- Sodium: 54.2mg
- Carbohydrates: 30.5g
- Fiber: 5g
- Sugar: 23.3g
- Protein: 3.6g
This look delicious even though Im not a big fan of dates!!!!!
Love this!!! Vegan, raw, healthy and sweetened with my favorite kind of dessert, dates!!! Beautiful recipe and cake!
Not yet, but bookmarked to make it soon :)
Is there a sub for the walnuts to make it but free? Hubby is allergic to nuts and tree nuts. :-(
Mine is too. I went to post the same question. Thanks for asking
Shredded coconut
I would think pumpkin seeds and/or sunflower seeds would work too
I’d say a blend of seeds, oats, or coconut would work well!
Think I’ll make this for my birthday cake next week!! Lots gorgeous 🎂
I was thinking the same! My bday is 11/7…when is yours?
Mine 11/3, just hoping I have time to make it ! Have a great birthday 🎂
Most amazing recipes
Must try carrot cake
This looks so delicious! Is there anything I can sub the coconut milk in the frosting with? I’m allergic to coconut :(
Almond or cashew milk would work!
This looks awesome and I’m looking forward to making a healthy vegan carrot cake!
I have a simple question for you. The photo shows fresh ginger, but the ingredients say “ground ginger” which typically means dried/powdered ginger. Should I use dried ginger or fresh, grated ginger?
Thanks!
You can use either! The fresh ginger photographs better. But both work!
This cake looks amazing! So soft, rich and delicious!
I love how you can change the amount of servings and the recipe amounts change accordingly!
And obvs the recipe looks great! It’s in my soon-to-do list :)
Thanks so much!
Would apricots work as a substitute for dates?
Hmm, it would completely change the flavor. But let us know if you try it!
Hi—recipe looks amazing. I just have IBS and can’t deal with dates. Is there anything that I could use to replace them? It’s so hard considering the unique consistency of dates! Thank you!
I think other dried fruits could work? Maybe raisins or figs? Otherwise I’m not sure. Perhaps a baked version would be better for you: https://minimalistbaker.com/1-bowl-vegan-gluten-free-carrot-cake/
This looks wonderful, I can’t wait to make it! Question about the flour – will Bob’s Red Mill GF-AP flour or rice flour be a good substitute if I don’t have any coconut or almond flour on hand?
It won’t have the same texture, flavor nor nutritious value as coconut or almond flour lends to it. Besides it won’t be the same density. You will have to adjust quantity and bake it. Not a good idea. It changed the whole recipe.
I would recommend the coconut flour as it has a cakey flavor and texture, and adds a bit more sweetness. If you try other substitutions, let us know how it goes!
I notice you use maple syrup to sweeten in most of your recipes. Does honey work as a sweetener instead of maple syrup without any issues?
My guess is she does not use honey because honey is not vegan. Besides maple syrup, I like molasses and agave to sweeten (the former has that thick sticky texture that helps hold things together).
Thanks. It makes sense but there is debate about honey being vegan or not. I’m ok with it besides it’s more nutritious. I call it ‘beegan’.
Thanks anyway.
I made it with Maple syrup. Quick, easy and Delicious!!
Honey isn’t vegan, but you could use agave!
Hi there! Maple syrup and honey can be used almost interchangeably – thanks for asking!
Perfect. Thank you!!
I made it last night with maple syrup and it came out too sweet and too soft. Otherwise delicious.
This looks amazing. I’d like to get the sugar count a lot lower. I’ve used monk fruit and yacon in recipes before. Do you think either of those would work here? Thank you!
Hmm, I’d think so? But most of the sugar is from dates, which also provide plenty of fiber and minerals. Hopefully that helps!
hello! Do you get a strong raisin flavor from this cake? I hate eating raisins on their own. Would you recommend a substitute, or to just go with it? Love your recipes!!!!!!!!!!! I first got on the Minimalist Baker train with the sweet potato buddha bowl and I’ve been on board ever since.
Dried cranberries should work, imo.
xoxo! The raisins don’t add a strong flavor, but can also be omitted. xoxo!
Maple syrup isn’t raw. And coconut flour, milk and cream are processed so don’t really feel this is a raw recipe.
Looks good tho.
Thanks for the feedback! I’d still consider it kosher in raw recipes, even though it technically isn’t raw. But you could sub raw honey if that works better for your needs!
Just a mention that the video says “3 Tablespoons of vanilla” and “1 teaspoon of maple syrup” instead of the other way around. I’m sure most people will read the recipe and not just follow the video but it might lead to a disastrous result if they do haha.
Oh, thanks! Will amend that.
Hi there, wondering if it’s possible to sub a less expensive date rather than the mejool?
THIS RECIPE LOOKS AMAZING!
Hi Sara,
I use less expensive dates (Dates of Bam) in Dana’s recipes. Just make sure they’re fresh and moist and it shouldn’t be a problem :)
M
Deglet nour?
I can’t wait to make this!😍😋
My daughter is allergic to cashews (and pistachios) as cashews seem to be the main nut used for vegan creams, especially in desserts what nut could I substitute, thanking you.
I would recommend using macadamia nuts
Patricia that’s a great suggestion. Otherwise, coconut whipped cream or a silken tofu based frosting would be nice!
I have to try this. going to add a little fresh grated turmeric to mine.
Just love that it is no bake. Wish my 30th birthday would come sooner, so i can make this for myself.
Could I substitute the walnuts with almonds? I’m allergic to walnuts and pecans. Recipe looks amazing, definitely plan to try it this Thanksgiving!
Thank you!
I’d suggest a blend of cashews, oats, and almonds if you can’t use walnuts or pecans. Good luck!
we cannot make or bake anything with tree nuts. Would you suggest something else like sprouted watermelon seeds? or a combo of those and Sunflower seeds?
I’ll let you know how this goes. I’m so excited to use up the local carrots in the refrigerator! Also, having a few celebrations this month is the perfect reason to make something that sounds so delicious and healthy. Thank you for your creativity. The pictures are awesome!
Thanks, Anna! So kind.
This looks incredible! I’m such a fan of carrot cake but often find it so laborious to make—defintiely adding this to the list and can’t wait to report back. xx M
Thanks lady!
Every time I look at Dana’s recipes and videos, I’m struck by how beautiful and professional everything looks. Of all the vegan recipe authors I follow (probably over 20), Minimalist Baker is my favorite. First, FLAVOR. Everything she does tastes soooo good. Next, simplicity. I just can’t spend hours in the kitchen, and these recipes are pretty, well, minimalist! Next, beauty. So much style. Thank you, Dana, for making things so delicious, so easy, and so beautiful.
I agree ☝️
Oh man – thanks for the kind words Terre (and Jojo). It means so much! Glad you dig our food! xoxoxo
Can life get any better???? Seriously just did a happy dance around my kitchen when this recipe came into my inbox. I’m sooooooo excited and will try this week :-) as always… deepest gratitude Dana 🙏
P.s. eating my leftover almond butter tofu stir fry as I write this…and it’s just as delicious cold as it is pipping hot and fresh
P.s.s… I am thinking of dedicating my blog to going through everyone of your recipes just like the cute movie Julia and Julia ♥️
xoxo!!
All your recipes just work and this is another fantastic one. Made it last night for dessert for the family and was a hit with them all. Served with raspberries and a dollop of ice cream for my husband. So healthy – makes you feel good inside after eating. Thank you – keep those yummy recipes coming.
Thanks Tania! Love the addition of ice cream – xoxo
Hi Megan! There are many versions of raw carrot cake available online now (and after checking I did see that ours does have several different from yours). But I can assure you we were not aware of your recipe and took no inspiration or elements from it. We came to it by trial and error and from past experimentations with raw cakes and nut balls.
This looks fabulous and I’d like to make it and not waste ingredients on a long experiment phase.
What I’m about to ask is crazy, even for me. I’m vegan, allergic to corn and soy and am very adept at substitutes. Usually.
Unfortunately my daughter has recently developed an anaphylactic allergy to cinnamon. Cinnamon?? Seriously? Yep.
I’m now trying to figure out alternatives. I’m thinking nutmeg or allspice or cardamom. Does anyone have ideas on measurements? I’m open to suggestions and won’t blame others if it fails.
I’ve used cinnamon in my recipe but if you add allspice, nutmeg and Clove powder (all 1/2 tsp each) I think it would work wonders, also freshly grated ginger are fabulous. I used all these spices in the recipe and it turned out great.
Hi Tia! I’d recommend trying allspice in place of cinnamon. When using allspice as cinnamon substitute, use a third of the amount of allspice that the recipe suggests for cinnamon. Hope this helps!
Thank you, both! Greatly appreciated.
If i reduce the recipe by half will that change the texture/consistency?
As long as you reduce all the ingredients equally, that should work just fine!
Dear Dana,
THANKs FOR THIS AMAZING CAKE IDEA.
Quick, have you tested, if it can be frozen??
Much love
Diana
Hi Diana! Yes, you can freeze for up to 1 month. It’s best enjoy 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.
I loved this recipe. Made it last night for our Halloween lunch today. Not only it was a hit but I feel like this was the best Raw cake I’ve made. I made little changes but nothing major, and the cream “cheese” AMAZING. As usual, your recipes are great and I would just like to say Thank you!
Yay! Thanks for sharing, Ana!
I have not made this yet but surely plan to. It sounds delicious and easy but I have a question. I’m wondering about eating coconut flour RAW. I guess I’m fairly new to baking this way. I believe one person commented that coconut flour is not raw. Can anyone offer any more information about this? Thank you in advance.
We haven’t had any issues with it, Nancy! But if it is a concern for you, you could try subbing another flour, such as almond.
As always, it was delicious. My very much not vegan husband even suggested that we make it for our daughter’s birthday party. Safe to say it was a hit!
Lovely! Thanks for sharing, Hannah!
Can i use the cream cheese frosting to bake cheesecake?
Are you asking if you can add the cream cheese frosting to a baked cheesecake? If so, yes, as long as it’s added after.
I meant can i use the frosting as cheesecake filling and bake it? :) because I’m looking for homemade vegan cream cheese recipe which can be use to bake a cheesecake.
I am not vegan but avoid most diary and am gluten free. I love Dana’s recipes. I have make her roasted chickpeas and vegan fudge recipes over and over again. I can’t wait to try this cake!
Dana,
I so have to make this cake and I can’t wait. I know it will be another favorite recipe from you. My mother even liked what it looked like and I’m trying to inspire her to make healthy foods.
Thanks a million
Lynda
This recipe is delicious! I made this cake and took it to work and my colleagues devoured the whole cake in less than an hour (I think a few people had seconds!)
All the flavours blend together so nicely. Everyone was so surprised there was no refined sugar, and it just had dates etc. Thank you for sharing this wonderful recipe – will be making this one again soon. :)
Thanks for sharing, Kerrie! xo
I am going to make this for Thanksgiving. This will be perfect!!
Yay! We hope you love it!
I made this the other day for dessert to share with a co-worker! It is delish and feels so healthy putting it into my body. Pairs really well as dessert after your recipe for The Best Vegan Enchiladas from your cookbook. They WERE the best! And so is this cake! I’m obsessed with your recipes!
Yay! We are glad you and your co-worker enjoyed it, Chelsea! :D
This was absolutely amazing. I’m not vegan but would consider it if I could find recipes like this for all my favourite things! I’ll be telling my family to give this a try ;-)
Thanks
Thanks for sharing!
Thank you for the easy and delicious seasonal dessert recipe. I made it for my daughter’s first birthday. After searching high and low for a cake recipe that was free of eggs (she’s allergic), wheat, and refined sugar, this one arrived in my mailbox just in time! Because the dry ingredients are blended down to a meal, she was able to eat it with the few teeth she has. A perfect special occasion treat for small children!
Thanks for sharing, Taylor! So glad you enjoyed it. Next time would you mind leaving a rating with your review? It’s super helpful for us and other readers! xo
This cake is amazing! This is my first raw cake and won’t be my last!
I added grated apples to the ‘batter’ and used Tofutti instead of coconut cream for the frosting.
Thank you Dana for such an inspiring recipe!
Whoop! thanks for sharing!
Made this today!! It is absolutely the best carrot cake ever! And the best thing it is healthy and all natural and raw ingredients!! Thank you so much for this!
Natalia all the way from Mexico :)
This looks like it would be the perfect marriage of mouth pleasure and still feeling good post-dessert! Would you be able to recommend any substitutions for cashews in the frosting? I’m not sure which other nuts would be able to deliver the desired texture.
Hi Kara! We’d recommend macadamia nuts, coconut whipped cream, or a silken tofu based frosting would be nice!
You are the best. A killer recipe, plus an answer to my question before I’ve even finished writing my grocery list. Thanks so much, macadamia nuts it is!
Hello there!
Will the frosting stay thick, and not melt, if it stays only in the fridge?
I don’t want to use the freezer.
Initially it’s helpful to let it “set” in the freezer or it can be a bit soft. However, after that it can be stored in the refrigerator!
Literally just finished making this and had to come on to say how amazingly delicious it is! I made mine into cake balls and put a dollop of the frosting on top of each one. They look super cute, all ready for coffee morning tomorrow! Thanks for the great recipe!
Whoop! We’re glad to hear that, Jess!
I just LOVE this! The flowers, the touch of green and the beautifully scrumptious cake! You’ve inspired me to make this for the holidays! Can’t wait. :)
We hope you enjoy it!
This was a great recipe! I have a small food processor so I had to mix everything in batches (a large one is going on my holiday wishlist), but it was still really straightforward and easy! Turned out really well. The cake texture was indeed quite light. You’re the best, Dana!
Wow, so many comments and questions already on this post! haha. I LOVE the idea of adding coconut flour to a raw energy bites type base to make it more “cake” like. I will definitely be trying this; thanks for sharing! :)
This cannot be any more magnificent! I LOVE that both layers are MASSIVE–you definitely need that sweet and aromatic cake layer with the carrots and spices alongside the decadently creamy frosting top! Who knew that raw cake was possible?! Not raw cheesecake, but actual cake! Sounds incredible to me!