Raw Carrot Cake with Vegan Cream Cheese Frosting

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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
4.87 from 128 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

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  1. Carl says

    This recipe looks so good but I live in Qatar and cant find coconut or almond flour.
    Would oat flour work?
    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carl, we haven’t tried that, but if you do, let us know how it goes! We would also recommend checking the other comments to see if others have had success with alternatives.

  2. Patti says

    I made this raw carrot cake for my husband’s birthday and it was fabulous! We both loved it. I made mine in 3 very small springform pans. This is truly an amazing recipe. I will be making this cake again and again. It has been added to my favorites list. Such a healthy recipe that you can actually feel good about eating. I think this means that you can have your cake and eat it too, total bliss! Thank you for sharing your recipe Dana.

  3. Andrea says

    Hi, Yesterday I just only made the recipe,
    but the cream result was not white! It looks like the same color that the cashews. What coconut cream do you use? What can I do to have a white cream?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, were your cashews roasted? Otherwise, it should be quite white! You can also use honey or a lighter colored sweetener as maple syrup can add some color as well…

  4. Rachelle Martins says

    I don’t have a food processor and can’t possibly get one cos my kitchen is tiny and bursting a the seams. I do have a small Vitamix but I am afraid that things will not work out the way they are supposed to. Is there a way to make it work with the blender I have?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachelle, we haven’t tried it, but another reader did so and reported success! Though she mentioned that the dough was slightly more pasty than you’d get in a food processor. Let us know if you give it a try!

      • Rachelle says

        It didn’t work out too well. Trying to break apart dates itself was a challenge and the final mixing had to be done by hand cos everything started to stick and get puréed. I ended up with a not so well mixed pasty base. Taste was good but I won’t make it again as I don’t have a food processor.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Bummer- sorry to hear that, but glad it still tasted good! Thanks for the update.

  5. Rachel says

    I prefer this raw recipe more than baked carrot cake. I love that it’s so moist and flavorful. It’s now my boyfriend’s favorite dessert that I’ve ever made. Thank you for the recipe!

  6. Michelle says

    Hi Dana
    This is the second time I have made this cake as a birthday cake. Both times vegans,non vegans and everyone in between loved it. This time i use half walnuts and half ground almonds for the cake and it came out very well. Like all of your recipes,substitutions work well if the general theme of what is being produced is followed.

    Thank you for all that you do for all of us!

  7. Bridie Cooksley says

    I don’t have a food processor so I made this with my Breville blender. I found that if I blended (lightly pulsed) the ingredients for the cake individually or in small portions, then mixed them together by hand at the end, it worked really well!! Such a treat, thank you for the delicious (and healthy!) recipe. I will definitely be making this again.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, we haven’t tried that but if you do let us know how it goes! And also check other comments to see if others have had success with that.

  8. Hope says

    I made this cake yesterday. It is soooo delicious. My husband said it was the best cake ever! Thank you so much for the recipe!

  9. Monika says

    I made this for our family gathering using a GF oat crust. I topped it with a cream cheese/whipped cream/honey layer. It was LOVED by everyone! Thanks so much!

  10. Suzan says

    I made this while testing your various carrot cake recipes for an Easter party, and I was surprised to find that I liked this better than even the straight forward baked and frosted option! It was absolutely delicious, definitely tasted like carrot cake and while the texture wasn’t exact, it was so close it was hard to believe this was raw and refined sugar free! I also found it was a great breakfast, particularly before a work out– gives a good boost of natural sugars and carbs, as well as some protein from the nuts, and didn’t make me feel sick while I was jumping around in dance cardio class. Great for dessert, breakfast, and pre-workout? This is a MAJOR winner!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We used a Vitamix in the video, but have also made this recipe with this Blendtec, which is our preferred blender.

  11. Hannah says

    I will be making this for my own birthday in a few weeks! This is such an innovative combination to yield a beautiful, tasty dessert! Thanks for creating!

    Also, I love your categories for comments (I made this/ have a questions/ just comments). As one who scrolls comments, I get frustrated when no one commenting has actually made the dish/ item for themselves. Cracks me up.

  12. Jillian says

    I don’t have a food processor so I made this in a Vitamix and it turned out great! Dough slightly more pasty than you’d get in a processor but the flavour was still delicious so don’t let that stop you from making this! I used 2tbsp maple syrup in the icing instead of 3 and found it plenty sweet.

    Would definitely make again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tina, we think the frosting will keep for about 1 week in the fridge. Hope that helps!

  13. Karen says

    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.

  14. Brooke says

    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.

  15. Michelle says

    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!

  16. Denise says

    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!

  17. Sarah says

    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!

  18. Julia says

    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)!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  19. Lauren says

    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?

  20. Ashley says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  21. Enya says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

      • Enya says

        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! :)

  22. Karen says

    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!

  23. Karen says

    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!

  24. Becki O'Brien says

    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!

  25. JoJo @ (Elle et Moi.co) says

    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!!!!

  26. Dawn England says

    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?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  27. Pillar in the wind says

    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.

    • JoJo @ (Elle et Moi.co) says

      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!!

  28. Dawn says

    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!

  29. Irena says

    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 :)

  30. Michelle says

    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 ?

  31. Lauren Fleshler says

    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 :-).


  32. Jenny says

    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!

    • Adrianne says

      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!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        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.

      • Whitnee says

        I use a ninja and was having the exact same problem. It was blending but VERY gritty. My ninja also has another cup, nutra ninja attachment for smoothies(with a smaller blender cup). I transferred the mixture into this in two batches, and it blended nice and smooth!

  33. Kristen H. says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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).

  34. Alexis says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  35. Lucy Gagnon says

    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

  36. Cassie Autumn Tran says

    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!

  37. Brittany Audra @ Audra's Appetite says

    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! :)

  38. Dori says

    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!

  39. plant.well says

    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. :)

  40. Jess says

    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!

  41. Zhoro says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  42. Kara says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

      • Kara says

        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!

  43. Natalia says

    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 :)

  44. Veganmeister says

    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!

  45. Taylor Sanchez says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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

  46. Little Plastic Footprint says

    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 ;-)


  47. Chelsea says

    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!

  48. Kerrie says

    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. :)

  49. Lynda says

    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


  50. Karen Harradine says

    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!

  51. Fiozznah tan says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  52. Hannah says

    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!

  53. Nancy says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

  54. Ana Rheinheimer says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  55. Tia says

    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.

    • ana says

      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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  56. Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

    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.

  57. Tania Dinneen says

    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.

  58. Jojo Kortik says

    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 ♥️

  59. Terre says

    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.

  60. McKel Hill, MS, RDN, LDN | Nutrition Stripped says

    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

  61. Anna K says

    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!

  62. Ana Cristina says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

      • Kary Ross says

        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?

  63. Nabeelah says

    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.

  64. Annie says

    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.

  65. Sara says

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

  66. mariam says

    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.

  67. Kit says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

    • alyr says

      Wrong. If you’re a raw foodist you should know there are raw coconut flours on the market or how to make it yourself. The definition of RAW is that the temperature remains below 118 degrees NOT that it’s “not processed”.

      Ditto for the coconut MILK and CREAM.

      I make them in my Vitamix like nut creams/milks. They’re still RAW.

  68. Allegra says

    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.

  69. Diane says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

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

  70. Myra says

    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?

    • tlw says

      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).

      • Myra says

        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!!

      • Myra says

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

  71. Alex says

    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?

    • Myra says

      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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

  72. zoë says

    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!

    • shana says

      Just made the cake and it’s so yummy! Was going to make a vegan cream cheese whipped frosting because I’m out of cashews, but do you think sunflower seeds could be subbed for the cashews in the frosting?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hmm, we think the flavor may be too strong and the color off. But maybe? Let us know if you try it!

  73. Carlos says

    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?


  74. Lizzie says

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

  75. Vanitha Bhat says

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