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Raw Carrot Cake with Vegan Cream Cheese Frosting

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:

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!

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

Print
Partially eaten slice of Raw Carrot Cake resting beside the rest of the cake
4.95 from 34 votes

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! 

Author: Minimalist Baker
Prep Time 30 minutes
Total Time 30 minutes
Servings: 16 (Slices)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

US Customary - Metric

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 extract

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

  1. 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.

  2. Using a box grater or the grater attachment on your food processor, grate the carrots and set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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!)

  7. 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.

  8. 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).

  9. 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
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169 Comments 10 ingredients or less, 30 minutes or less, Dairy-Free, Fall, Gluten Free, Grain-Free, Holiday, No Bake, Oil-Free, Raw, Recipes, Refined Sugar-Free, Snacks, Soy-Free, Spring, Summer, Sweet (dessert), Vegan, Winter

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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Talk About It

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All commentsI made thisQuestions
  1. Avatar for Herman R Jessie JrHerman R Jessie Jr says

    October 28, 2018 at 4:52 am

    This look delicious even though Im not a big fan of dates!!!!!

    Reply
  2. Avatar for Vanitha BhatVanitha Bhat says

    October 28, 2018 at 7:00 am

    Love this!!! Vegan, raw, healthy and sweetened with my favorite kind of dessert, dates!!! Beautiful recipe and cake!

    Reply
    • Avatar for Vanitha BhatVanitha Bhat says

      October 29, 2018 at 8:05 pm

      Not yet, but bookmarked to make it soon :)

      Reply
  3. Avatar for AnnAnn says

    October 28, 2018 at 9:50 am

    Is there a sub for the walnuts to make it but free? Hubby is allergic to nuts and tree nuts. :-(

    Reply
    • Avatar for MicheleMichele says

      October 29, 2018 at 8:18 am

      Mine is too. I went to post the same question. Thanks for asking

      Reply
    • Avatar for lizliz says

      October 29, 2018 at 9:22 am

      Shredded coconut

      Reply
    • Avatar for JennyJenny says

      October 29, 2018 at 11:55 am

      I would think pumpkin seeds and/or sunflower seeds would work too

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2018 at 8:39 am

      I’d say a blend of seeds, oats, or coconut would work well!

      Reply
  4. Avatar for KatieKatie says

    October 28, 2018 at 11:47 am

    Think I’ll make this for my birthday cake next week!! Lots gorgeous 🎂

    Reply
    • Avatar for BrookBrook says

      October 30, 2018 at 8:16 pm

      I was thinking the same! My bday is 11/7…when is yours?

      Reply
      • Avatar for KatieKatie says

        October 31, 2018 at 6:19 am

        Mine 11/3, just hoping I have time to make it ! Have a great birthday 🎂

        Reply
  5. Avatar for Lallie PillayLallie Pillay says

    October 28, 2018 at 3:37 pm

    Most amazing recipes
    Must try carrot cake

    Reply
  6. Avatar for LizzieLizzie says

    October 28, 2018 at 8:13 pm

    This looks so delicious! Is there anything I can sub the coconut milk in the frosting with? I’m allergic to coconut :(

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2018 at 8:40 am

      Almond or cashew milk would work!

      Reply
  7. Avatar for CarlosCarlos says

    October 28, 2018 at 9:03 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2018 at 8:40 am

      You can use either! The fresh ginger photographs better. But both work!

      Reply
  8. Avatar for NatalieNatalie says

    October 28, 2018 at 11:04 pm

    This cake looks amazing! So soft, rich and delicious!

    Reply
  9. Avatar for AnatAnat says

    October 29, 2018 at 2:29 am

    I love how you can change the amount of servings and the recipe amounts change accordingly!

    Reply
    • Avatar for AnatAnat says

      October 29, 2018 at 2:31 am

      And obvs the recipe looks great! It’s in my soon-to-do list :)

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2018 at 8:41 am

      Thanks so much!

      Reply
  10. Avatar for DeborahDeborah says

    October 29, 2018 at 6:28 am

    Would apricots work as a substitute for dates?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2018 at 8:41 am

      Hmm, it would completely change the flavor. But let us know if you try it!

      Reply
  11. Avatar for zoëzoë says

    October 29, 2018 at 7:57 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2018 at 8:42 am

      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/

      Reply
  12. Avatar for AlexAlex says

    October 29, 2018 at 8:13 am

    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?

    Reply
    • Avatar for MyraMyra says

      October 29, 2018 at 4:05 pm

      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.

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2018 at 8:42 am

      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!

      Reply
  13. Avatar for MyraMyra says

    October 29, 2018 at 8:19 am

    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?

    Reply
    • Avatar for tlwtlw says

      October 29, 2018 at 10:10 am

      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).

      Reply
      • Avatar for MyraMyra says

        October 29, 2018 at 4:03 pm

        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!!

        Reply
    • Avatar for AshAsh says

      October 29, 2018 at 3:56 pm

      Honey isn’t vegan, but you could use agave!

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2018 at 8:43 am

      Hi there! Maple syrup and honey can be used almost interchangeably – thanks for asking!

      Reply
      • Avatar for MyraMyra says

        October 30, 2018 at 9:18 am

        Perfect. Thank you!!
        I made it last night with maple syrup and it came out too sweet and too soft. Otherwise delicious.

        Reply
  14. Avatar for DianeDiane says

    October 29, 2018 at 8:31 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2018 at 8:43 am

      Hmm, I’d think so? But most of the sugar is from dates, which also provide plenty of fiber and minerals. Hopefully that helps!

      Reply
  15. Avatar for AllegraAllegra says

    October 29, 2018 at 9:52 am

    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.

    Reply
    • Avatar for ScottScott says

      October 29, 2018 at 12:47 pm

      Dried cranberries should work, imo.

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2018 at 8:44 am

      xoxo! The raisins don’t add a strong flavor, but can also be omitted. xoxo!

      Reply
  16. Avatar for KitKit says

    October 29, 2018 at 9:59 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2018 at 8:44 am

      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!

      Reply
  17. Avatar for mariammariam says

    October 29, 2018 at 11:11 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2018 at 8:45 am

      Oh, thanks! Will amend that.

      Reply
  18. Avatar for SaraSara says

    October 29, 2018 at 11:31 am

    Hi there, wondering if it’s possible to sub a less expensive date rather than the mejool?
    THIS RECIPE LOOKS AMAZING!

    Reply
    • Avatar for MariaMaria says

      October 29, 2018 at 2:26 pm

      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

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2018 at 8:45 am

      Deglet nour?

      Reply
  19. Avatar for CherylCheryl says

    October 29, 2018 at 1:18 pm

    I can’t wait to make this!😍😋

    Reply
  20. Avatar for AnnieAnnie says

    October 29, 2018 at 5:37 pm

    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.

    Reply
    • Avatar for PatriciaPatricia says

      October 30, 2018 at 3:33 am

      I would recommend using macadamia nuts

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        October 30, 2018 at 8:45 am

        Patricia that’s a great suggestion. Otherwise, coconut whipped cream or a silken tofu based frosting would be nice!

        Reply
  21. Avatar for NabeelahNabeelah says

    October 30, 2018 at 2:11 am

    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.

    Reply
  22. Avatar for Ana CristinaAna Cristina says

    October 30, 2018 at 6:39 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2018 at 8:46 am

      I’d suggest a blend of cashews, oats, and almonds if you can’t use walnuts or pecans. Good luck!

      Reply
      • Avatar for Kary RossKary Ross says

        November 7, 2018 at 12:22 pm

        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?

        Reply
  23. Avatar for Anna KAnna K says

    October 30, 2018 at 8:02 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 1, 2018 at 8:07 am

      Thanks, Anna! So kind.

      Reply
  24. Avatar for McKel Hill, MS, RDN, LDN | Nutrition StrippedMcKel Hill, MS, RDN, LDN | Nutrition Stripped says

    October 30, 2018 at 9:57 am

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 1, 2018 at 8:08 am

      Thanks lady!

      Reply
  25. Avatar for TerreTerre says

    October 30, 2018 at 10:59 am

    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.

    Reply
    • Avatar for Jojo KortikJojo Kortik says

      October 30, 2018 at 1:05 pm

      I agree ☝️

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2018 at 4:04 pm

      Oh man – thanks for the kind words Terre (and Jojo). It means so much! Glad you dig our food! xoxoxo

      Reply
  26. Avatar for Jojo KortikJojo Kortik says

    October 30, 2018 at 1:04 pm

    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 ♥️

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 1, 2018 at 8:08 am

      xoxo!!

      Reply
  27. Avatar for Tania DinneenTania Dinneen says

    October 30, 2018 at 1:41 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 30, 2018 at 4:04 pm

      Thanks Tania! Love the addition of ice cream – xoxo

      Reply
    • Avatar for LyndaLynda says

      December 15, 2018 at 9:26 am

      Dana,
      Did you use a 7 in. Spring form pan? We used a 9 in. Spring form pan and it turned out thinner. We all had it for breakfast and it was delicious!

      Thank you,

      Lynda

      Reply
      • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

        December 17, 2018 at 7:46 am

        We used a 7″ pan! We’re glad you enjoyed the recipe, Lynda!

        Reply
  28. Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

    October 30, 2018 at 2:57 pm

    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.

    Reply
  29. Avatar for TiaTia says

    October 30, 2018 at 7:33 pm

    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.

    Reply
    • Avatar for anaana says

      October 31, 2018 at 8:01 am

      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.

      Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 31, 2018 at 8:27 am

      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!

      Reply
    • Avatar for TiaTia says

      November 8, 2018 at 4:15 am

      Thank you, both! Greatly appreciated.

      Reply
  30. Avatar for KristyKristy says

    October 30, 2018 at 8:31 pm

    If i reduce the recipe by half will that change the texture/consistency?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 31, 2018 at 8:22 am

      As long as you reduce all the ingredients equally, that should work just fine!

      Reply
  31. Avatar for DianaDiana says

    October 31, 2018 at 1:36 am

    Dear Dana,

    THANKs FOR THIS AMAZING CAKE IDEA.
    Quick, have you tested, if it can be frozen??

    Much love

    Diana

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 31, 2018 at 8:07 am

      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.

      Reply
  32. Avatar for Ana RheinheimerAna Rheinheimer says

    October 31, 2018 at 7:56 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      October 31, 2018 at 8:01 am

      Yay! Thanks for sharing, Ana!

      Reply
  33. Avatar for NancyNancy says

    October 31, 2018 at 10:38 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 1, 2018 at 8:09 am

      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.

      Reply
  34. Avatar for HannahHannah says

    October 31, 2018 at 12:39 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 1, 2018 at 8:09 am

      Lovely! Thanks for sharing, Hannah!

      Reply
  35. Avatar for Fiozznah tanFiozznah tan says

    November 1, 2018 at 7:55 am

    Can i use the cream cheese frosting to bake cheesecake?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 1, 2018 at 8:09 am

      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.

      Reply
  36. Avatar for Fiozznah tanFiozznah tan says

    November 1, 2018 at 8:13 am

    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.

    Reply
  37. Avatar for Karen HarradineKaren Harradine says

    November 1, 2018 at 12:03 pm

    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!

    Reply
  38. Avatar for LyndaLynda says

    November 1, 2018 at 12:18 pm

    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

    Reply
  39. Avatar for KerrieKerrie says

    November 1, 2018 at 3:28 pm

    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. :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 6, 2018 at 8:52 am

      Thanks for sharing, Kerrie! xo

      Reply
  40. Avatar for BridgetBridget says

    November 1, 2018 at 4:45 pm

    I am going to make this for Thanksgiving. This will be perfect!!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 2, 2018 at 8:17 am

      Yay! We hope you love it!

      Reply
  41. Avatar for ChelseaChelsea says

    November 2, 2018 at 7:24 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 2, 2018 at 8:00 am

      Yay! We are glad you and your co-worker enjoyed it, Chelsea! :D

      Reply
    • Avatar for JessicaJessica says

      November 24, 2018 at 1:17 pm

      This cake and the enchiladas are my family’s favorites! Having them on the same night would be crazy. ;)

      Reply
  42. Avatar for Little Plastic FootprintLittle Plastic Footprint says

    November 2, 2018 at 3:32 pm

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 6, 2018 at 8:52 am

      Thanks for sharing!

      Reply
  43. Avatar for Taylor SanchezTaylor Sanchez says

    November 5, 2018 at 7:40 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 6, 2018 at 8:53 am

      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

      Reply
  44. Avatar for VeganmeisterVeganmeister says

    November 5, 2018 at 7:35 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 6, 2018 at 8:53 am

      Whoop! thanks for sharing!

      Reply
  45. Avatar for NataliaNatalia says

    November 6, 2018 at 4:58 pm

    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 :)

    Reply
  46. Avatar for KaraKara says

    November 7, 2018 at 7:20 am

    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.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 7, 2018 at 8:10 am

      Hi Kara! We’d recommend macadamia nuts, coconut whipped cream, or a silken tofu based frosting would be nice!

      Reply
      • Avatar for KaraKara says

        November 7, 2018 at 8:23 am

        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!

        Reply
  47. Avatar for ZhoroZhoro says

    November 8, 2018 at 8:17 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 9, 2018 at 8:20 am

      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!

      Reply
  48. Avatar for JessJess says

    November 8, 2018 at 9:52 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 9, 2018 at 6:35 am

      Whoop! We’re glad to hear that, Jess!

      Reply
  49. Avatar for plant.wellplant.well says

    November 8, 2018 at 12:39 pm

    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. :)

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 9, 2018 at 6:03 am

      We hope you enjoy it!

      Reply
  50. Avatar for DoriDori says

    November 9, 2018 at 10:23 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 14, 2018 at 11:17 am

      Thanks, Dori!

      Reply
  51. Avatar for Brittany Audra @ AudraBrittany Audra @ Audra's Appetite says

    November 10, 2018 at 9:00 pm

    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! :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 14, 2018 at 11:17 am

      xo! Hope you love it!

      Reply
  52. Avatar for Cassie Autumn TranCassie Autumn Tran says

    November 12, 2018 at 7:38 pm

    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!

    Reply
  53. Avatar for Lucy GagnonLucy Gagnon says

    November 13, 2018 at 3:22 pm

    This is so delicious. I made it twice, the first time I did not grind the dates enough so it was a little crumbly, but still so tasty. I use less walnuts than the recepie and I love it

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 14, 2018 at 11:17 am

      Thanks for sharing, Lucy!

      Reply
  54. Avatar for AlexisAlexis says

    November 13, 2018 at 7:42 pm

    Hi! If I’m going to sub macadamia nuts for cashews in your frosting, do I follow the same steps/method and quantity?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 14, 2018 at 11:18 am

      I have tried using macadamia nuts in frostings and can never get them creamy enough. But it’s worth a try! Just use the same methods!

      Reply
  55. Avatar for Pilar GallegoPilar Gallego says

    November 14, 2018 at 3:07 am

    It was delicious!!!! Thank you!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 14, 2018 at 11:18 am

      Thanks, Pilar!

      Reply
  56. Avatar for Kristen H.Kristen H. says

    November 14, 2018 at 9:03 am

    What is the difference in the final product whether you use coconut cream or full fat coconut milk? I don’t think I’ve ever seen canned coconut cream in my grocery stores (I’m in Mississippi) but I feel like that would be creamier.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 14, 2018 at 11:18 am

      The coconut cream will add more fat so the frosting will be slightly creamier. But full fat works, well too! Especially if you use the separated white part and less of the liquid (assuming it separated).

      Reply
  57. Avatar for JennyJenny says

    November 15, 2018 at 7:23 am

    I’m SUPER happy with the way the cake came out, but the icing… I’m not sure what’s wrong. It seems to me that the cashews maybe need to be soaked longer? Mine were soaked for about an hour and a half, and my icing will not get nice and smooth. Any tips or tricks? Is there any way to ‘fix’ the icing? I have a really good blender, but maybe it’s too small of a batch?

    Any advice for smooth icing would be appreciated!

    Reply
    • Avatar for AdrianneAdrianne says

      November 22, 2018 at 11:08 am

      If anyone knows the answer to this, I’d like to know as well!! Seems like no matter how long I blended the frosting mixture the cashew frosting still seemed a bit gritty.

      Have yet to try the finished product, but the taste test for the cake and frosting individually taste good so far!

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        November 23, 2018 at 12:43 pm

        This has to do with a blender. What kind are you using? My top two are Vitamix and Blendtec. If you’re using a Ninja, that’s likely the culprit.

        Reply
  58. Avatar for Kisha OrrantiaKisha Orrantia says

    November 15, 2018 at 9:20 am

    It’s really awesome. I love it.very interesting and meaningfull post. I got some very important views in your post which are very good and applicable for me. I just wish that I’ll see your another post very soon. I am waiting for that.

    Reply
  59. Avatar for Lauren FleshlerLauren Fleshler says

    November 15, 2018 at 6:46 pm

    Hi Dana,

    I have a very basic baking 101 question. Is there a difference between the vanilla in the ingredients for the icing, which is just listed as vanilla, and the vanilla extract that is listed in the cake ingredients? Is the vanilla in the icing meant to be ground vanilla bean? Hoping to make this over The weekend, so hope to hear back soon :-).

    —Lauren

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 17, 2018 at 9:48 am

      Hi Lauren! Great catch, they are the same (both vanilla extract) and we’ve amended that.

      Reply
  60. Avatar for ChrisChris says

    November 16, 2018 at 3:09 am

    Best and easiest carrot cake ever! I see this becoming a staple in our house. Thanks for another great recipe Dana!

    Reply
  61. Avatar for MichelleMichelle says

    November 16, 2018 at 6:02 pm

    What are the beautiful flowers you used? I’m making this for a Friendsgiving potluck contest and I need that extra wow! Can’t wait to taste it 😋

    Reply
  62. Avatar for IrenaIrena says

    November 17, 2018 at 11:42 am

    This was a huge hit with my friends, and such a stunning cake. I followed the recipe exactly – had to stop myself from eating all the cashew cream before putting it on the cake. It was my first time working with dates and I think I used a little too many and over-processed them – still learning! But it was delicious nonetheless. Can’t wait to try it again :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 17, 2018 at 12:44 pm

      Thanks for sharing, Irena!

      Reply
  63. Avatar for DawnDawn says

    November 18, 2018 at 4:18 pm

    I made this yesterday and cut into it today, it was absolutely divine! I cannot wait to make it for the many tables I will sit around during the upcoming holiday season, this is a winner for sure!

    Reply
  64. Avatar for Michael KraftMichael Kraft says

    November 18, 2018 at 9:08 pm

    Can you sub kite hill cream cheese for the coconut cream?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 19, 2018 at 9:38 am

      We haven’t tried, but I think that should work!

      Reply
  65. Avatar for Alexis KrantzAlexis Krantz says

    November 19, 2018 at 2:33 pm

    Can I add unsweetened coconut flakes or maple syrup to sweeten the cake? Does it need it?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 21, 2018 at 9:16 am

      You could, but I don’t think it needs it. Let us know if you give it a try!

      Reply
    • Avatar for JoJo @ (Elle et Moi.co)JoJo @ (Elle et Moi.co) says

      November 25, 2018 at 10:41 am

      The cake is plenty sweet with all the dates!!! I recommend giving it a go following the recipe as is and of course add a sweetener of choice if you find you’d like it sweeter the next time around… trust me you’ll be making this cake on an ongoing basis!!

      Reply
  66. Avatar for Pillar in the windPillar in the wind says

    November 20, 2018 at 11:24 pm

    My first attempt making the vegan carrot cake I started late in the evening so I had to use Almonds because I couldn’t find raw cashews however it turned out really good the icing was dark and a little more texture than I wanted but the taste was truly amazing.

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      November 21, 2018 at 8:19 am

      Whoop! We are so glad you enjoyed this recipe!

      Reply
  67. Avatar for Dawn EnglandDawn England says

    November 23, 2018 at 7:51 am

    I made this and unfortunately the ‘cake’ was really dry. Any idea what I did wrong or could have added to put some moisture back in?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 23, 2018 at 12:20 pm

      Hmm, perhaps the coconut flour was a bit too dehydrating for the moistness/freshness of your dates? Next time I’d say adding a little oil, almond milk, or more sticky dates (or soak them in water first) for added moisture!

      Reply
  68. Avatar for JoJo @ (Elle et Moi.co)JoJo @ (Elle et Moi.co) says

    November 25, 2018 at 10:38 am

    Another delicious recipe!! Made last night and my family and I adore the cake. We love carrot cake and find that to normally buy a slice from a bakery they are dry and simply not that tasty. This cake is super moist, perfectly spiced and delicious with the frosting. This will be my go to recipe for carrot cake :) Bravo Dana, You’ve done it again!!!!

    Reply
  69. Avatar for JillJill says

    December 11, 2018 at 6:50 am

    Is the nutritional info calculated without the frosting?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      December 12, 2018 at 8:40 am

      Yes!

      Reply
  70. Avatar for IngridIngrid says

    December 13, 2018 at 11:01 am

    I did it! very good cake. waiting for next occasion to repeat it.

    Reply
  71. Avatar for Becki OBecki O'Brien says

    December 21, 2018 at 6:41 pm

    Thank you so much for this amazing website. Your recipes are always delicious – always! I have yet to try one that my family hasn’t loved. You make healthy vegan food look insanely gorgeous and appetizing. I made this carrot cake for our family’s Christmas party and everyone (meat eaters and vegan alike) gobbled it up. My children actually prefer a treat like this one to typical “cake” and I’m so thankful for your recipes to help me get a little more creative! :) You’re amazing. Merry Christmas!

    Reply
  72. Avatar for KarenKaren says

    January 1, 2019 at 5:36 pm

    Sooo delicious! I cut the recipe in half ( it’s ALL for me haha). I used the leftover carrot pulp I had after juicing and it turned out perfect. Thank you!

    Reply
  73. Avatar for KarenKaren says

    January 1, 2019 at 5:38 pm

    ohh and also saved a bit of the “dough” and made raw cookies out of them. just formed them and popped them in my dehydrator for a bit. warm, delicious, carrot cake cookies!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 2, 2019 at 8:41 am

      Great idea, Karen!

      Reply
  74. Avatar for Mushka KaplanMushka Kaplan says

    January 17, 2019 at 1:45 pm

    Do you taste the ginger?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 17, 2019 at 2:35 pm

      It is subtle and compliments the other ingredients well!

      Reply
  75. Avatar for Mushka KaplanMushka Kaplan says

    January 17, 2019 at 1:50 pm

    Can I skip the ginger?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 17, 2019 at 2:34 pm

      Yes!

      Reply
  76. Avatar for EnyaEnya says

    January 21, 2019 at 5:19 am

    Hi! I’m a noob at baking.. will the frosting melt and drip all over the cake if I put slices of the cake in a container and bring it with me to the airport (will carry it with me, not checked in)? Will it still be in one piece when I reach my flight destination? From home to the country of destination will take about 5 hours. I’m bringing it as a surprise for my vegan partner whom I haven’t seen in half a year. XX

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 21, 2019 at 8:57 am

      Hi! I’d recommend frosting the cake once you arrive at your destination for best results. You could even freeze the cake for best transport and then ice upon arrival. Hope this helps!

      Reply
      • Avatar for EnyaEnya says

        January 28, 2019 at 12:00 am

        Thank you! Will freeze the cake and bring a separate container for the frosting then and do as you suggested by frosting the cake when arriving at the destination. I hope it’ll work out! :)

        Reply
        • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

          January 28, 2019 at 7:14 am

          Let us know how it goes!

          Reply
  77. Avatar for AshleyAshley says

    January 26, 2019 at 6:29 am

    Oh my goodness, I made this and just have to say, it was amazing!! Something I can’t eat too often, so I may have to freeze. Any suggestions on how to store it in the freezer?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 26, 2019 at 3:50 pm

      We’re so glad you enjoyed it, Ashley! 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.

      Reply
  78. Avatar for LaurenLauren says

    January 28, 2019 at 6:07 pm

    First night I made this… my MR ordered me a food processor on amazon THAT evening. It was quite a feat to make with nothing but an old blender and worn out bullet mixer but seriously made going plant based and gluten free something we could proceed with. One comment of needing a processor the next time I attempted it and one was at my door 2 days later. Haha

    One Q, though. It says a “high speed blender’ for the icing. I’m guessing this is something even a good processor can’t quite get creamy? I tried in my mid level and even my bullet. Seems I will need to dirty a mixer regardless?

    Reply
  79. Avatar for BlairBlair says

    January 28, 2019 at 6:45 pm

    Could this be made without nuts?

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 29, 2019 at 11:49 am

      I am not sure you could make this recipe completely nut-free, but we have suggestions for using other nuts above in the comments!

      Reply
  80. Avatar for JuliaJulia says

    February 4, 2019 at 2:41 pm

    I love Carrot Cake and I have tried so many different recipes – vegan and non-vegan – and this is by far my new favourite. It was just SO GOOD. (I have never commented on a recipe before but I just had to). Thank you for this recipe (and lots of other great ones, too)!

    Reply
  81. Avatar for SarahSarah says

    February 6, 2019 at 4:36 am

    I make this every single weekend and take it throughout the week as my breakfast. I made a few additions to mine…I like to add unsweetened shredded coconut to the base and chia seeds. I also zest a bit of lemon into the cashew frosting and it’s perfect!

    Reply
  82. Avatar for DeniseDenise says

    February 6, 2019 at 11:21 am

    Absolutely delicious. I made this yesterday for our anniversary and it’s so good. I don’t have a food processor, so I had to use our blendtec to make it, and in my impatience with small batches I over blended it so it came out more like dough consistency after adding the flour. However, after freezing, it makes for an incredible cheesecake-y carrot-cake cookie-cake type consistency and we both are devouring it with pleasure. I did add a little agave and a touch more vanilla to the icing per our palates, but that’s just preference. Thank you for an incredible recipe I will definitely make again!

    Reply
  83. Avatar for MichelleMichelle says

    February 10, 2019 at 7:56 pm

    Yum!! Very pleased. I followed the recipe almost exact and I used coconut cream for the frosting. Everybody loved it, planning on making it again soon. Better than regular carrot cake!

    Reply
  84. Avatar for BrookeBrooke says

    February 13, 2019 at 7:37 pm

    This was amazing. My 12 yr old son and I made it tonight. He was very skeptical because he loves regular carrot cake but I am slowly trying to introduce vegan foods so I wanted to try it. We both thought it was great and it is a dessert I feel good about giving him! We do not have a food processor and did everything with a Vitamix.

    Reply
  85. Avatar for KarenKaren says

    February 14, 2019 at 2:35 pm

    I’ve been eyeing this recipe for a while and finally bit the bullet and made it. Its Valentine’s Day. What better day to make a cake for my hubby. I struggled a bit with the food processor. I’m not sure mine was big enough. It’s an 8 cup, but it just made it. I’m far from a decent cook, but the cake came out great! The icing was delicious. I can’t wait for hubby to come home and try it. He’s been teasing me about my vegan lifestyle, but I think this is just the thing to show him that I can make yummy stuff!

    I may have skimped on the dates. I wasn’t packing them in the measuring cup. The cake isn’t sweet like I expected, but has a great flavor and texture. I used almond flour instead of coconut flour (its what I had) and followed the recipe exactly other than that. I definitely give it two thumbs up.

    Reply

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