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:

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

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
Print
Partially eaten slice of Raw Carrot Cake resting beside the rest of the cake
4.89 from 114 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

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 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

  • 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.
  • 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 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.

Video

Notes

*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. EdgedInBlue says

    I’ve made these…many times. I go raw vegan for a month at least once a year. It really makes me feel better! Gearing up for a Rawctober and came back to fetch this gem. The only changes I make are to sub grated raw ginger (I throw a 1/2 inch peeled knob in when I grate everything) and that I use craisins instead of raisins. I also up the cinnamon to 2 tsp (I love cinnamon). I make them in mini-muffin cups so I can pop one or two when hungry.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  2. Sara says

    Tastes delicious but whew; this used every dish and half the appliances in my kitchen and they all need to be scrubbed as the stuff is sticky. I think next time I’ll try to just keep adding everything to the food processor and see how that goes.

  3. Lauren says

    This is the first raw vegan cake I’ve ever made and it was fairly simple to make with a quality food processor.

    The “cake” is perfectly flavored and very yummy. The dates make it plenty sweet, a little too sweet for my liking. I ended up not adding the raisins because I didn’t have any, and I don’t think they were missed.

    The “frosting” was probably my favorite part! I had to make mine in the food processor because I don’t have a blender, and it was definitely grainy and not as creamy as it would’ve been in a blender, but the flavor was so light and yummy.

    Thank you for this recipe! Made 12 small slices for me.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you’re enjoying it, Lauren. Thanks so much for the lovely review and for sharing your modifications! xo

  4. Kelly says

    I cannot wait to make this recipe! I recently began eating a raw diet and was thinking I would not find a raw cake recipe but here I am at my favourite recipe site finding this!!!! My daughter and I are gluten free and we ALWAYS find the best recipes here. Thank you so much for all the delicious recipes that make it easy for those of us on restrictive diets to make and eat delicious food!! You are appreciated!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aww, thank you SO much for your kind words, Kelly! We are so glad our recipes are helpful! xoxo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Seema, it might work, but we haven’t tested with date paste! If you want to try it, we’d suggest starting with 1/3 cup and working your way up from there until it holds together and is your desired sweetness. Let us know how it goes if you try it!

  5. Shelby Wasson says

    Hello! I have had trouble making raw desserts in the past because my vitamix does not seem to like blending thick sticky substances like dates. Did you use a vitamin for this or a food processor with larger blades? Any advice welcome!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shelby, we find food processors do a better job than blenders with dates, but pulsing gently can work with a blender. Hope that helps!

  6. Adi says

    I made this carrot cake exactly according to the recipe and it’s super lovely. I would not change a thing. It is a very filling dense cake, perfect for after a workout or for a nice breakfast before a long hike.

  7. Becky says

    5 stars for the taste, but the texture for me want cakey at all. I feel like less dates would’ve been better as the cake mixture was really gooey from the dates. I used a 14 cup food processor, and it was impossible to pulse the carrot, walnut, date mixture because the gooey date mixture just wouldn’t move around, so I ended up just adding it to a bowl and mixing it. I also added in more grated carrots and almond flour in an attempt to make it morel cakey, but it was still gooey. I put it in a springform, and topped it with the frosting and it’s in bye freezer now, so hopefully cuts decently. Would make great energy bites!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the honest review, Becky! This cake is on the dense and moist side because it’s raw, but we’re so glad you enjoyed the taste!

  8. Mya says

    Hi. This looks delicious and I want to make this for my family–however, my sister is allergic to cashews. Would almonds be a good substitute? Do you have any other suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mya, Almonds won’t get quite as creamy. Perhaps macadamia nuts or raw sunflower seeds? Or you could experiment with coconut whipped cream or a silken tofu based frosting. Hope that helps!

  9. Nicki says

    Do you have any recommendations for a coconut cream substitute or anything that is non-fat/oil free that might work here?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, that’s tricky as something with a higher fat content is necessary for allowing the frosting to solidify. If not vegan, perhaps whole milk yogurt? Otherwise, maybe vegan cream cheese?

      • Nicki says

        I wonder if I could use an almond milk yogurt? My husband does not eat anything with oil or fat… So I’m always adjusting recipes to make it work!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Possibly! It’s hard to say without trying it ourselves. Let us know if you try it out!

  10. JMC says

    Made it for my daughter’s birthday. Big success. I also liked the metric measurements switch.
    One tip for those w/o food processor: cut the dates into small pieces, you then can just yuan your hands for mixing the dough.
    Remark: using the iPhone, the video always stops/crashes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it! Thank you for sharing your experience! We’ll look into the video issue – thanks for letting us know.

  11. Tania says

    I am neither raw vegan nor gluten free but I like baking experiments and I’m so glad I gave this one a try. I used almond meal bc that’s what I had and my not-that-high-powered blender – I just soaked the cashews longer and gave them a good long whir and the whole thing came out beautifully after about 2 hours in the freezer. Oh and I used mostly just the coconut cream on the top of a full fat can of coconut milk. Thanks for a great recipe I can feel good about eating and giving to my kid!

  12. Sharon Shaw says

    This looks delicious, can you tell me if there is a difference in flufffiness or richness when using Almond flour vs Coconut flour? Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sharon! The texture isn’t too different, but you may need to use a bit more almond flour, as it is less absorbent than coconut. Hope this helps!

  13. Carla says

    Absolutely, worth making! I found another recipe prior to this one-for raw vegan carrot cake. However, after 3 months of studying it, I realized that I was never going to make it. It read like a college thesis. There were so many ingredients and steps. This recipe, on the other hand, was simple and delicious. Thank you for that.

  14. Sharon says

    Hi there :)

    Do you think this would work if I did a mascarpone and icing sugar frosting on top instead? Would it still be okay to set it in the freezer if I did this?

    Many thanks :)

  15. Georgia says

    I tried the recipe this evening because I have a 2 guests’ Sunday lunch,so there will be 4 of us.I chose the 8 portions’ quantities and I made some adjustments.
    1. I created a 15cm pan made of karton and foil,because I wanted a rather tall carrot cake.
    2. I made a 1.5 frosting dough for the 8 portions’cake,otherwise it would be totally short.
    Both the frosting and the cake taste absolutely amazing.
    I am a total layman about pastry,but I think raw desserts are going to be my new obsession.
    One question,please.
    How would the frosting be more of “mousse” consistency,because although it tastes great,I feel a bit the cashews.
    I am waiting until tomorrow when we taste it.
    Great recipe,thanks a lot

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Georgia! Thanks so much for sharing, for the frosting it could help to soak the cashews for longer next time? Can’t wait to hear what you think about the cake!

  16. Wendy says

    I made this recipe using a Vitamix. I would not recommend using a blender, and it did double the time spent. Dates would become a thick paste under the blades that was difficult to remove. Once everything was “chopped” by itself, I mixed everything together by hand. This cake ended up tasty, but very dense. I skipped the raisins and I don’t think it needed them. I also skipped one tbsp of lemon juice in the icing as I didn’t want it to taste like lemon. The icing stayed runny like a glaze. I used 30% heavy coconut cream, but perhaps I wasn’t supposed to mix the liquid with it? The recipe didn’t specify. This would make a good date ball, but I think I’ll keep looking for a cake recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Wendy, thank you for sharing your experience and sorry to hear it didn’t turn out right! We recommend making the cake portion in a food processor because a blender does struggle with dates. For the frosting, it does sound like the liquid was the issue – using just the cream portion is best. Usually with coconut cream there isn’t much liquid, but it can vary by brand.

  17. Sarah says

    Made this for my girlfriend’s 25th birthday. She absolutely loved it. It was so easy to make even with my tiny food-processor. I changed the maple syrup for date syrup so my frosting was a darker beige but absolutely delicious and not too sweet.
    I added ground pistachios and carrot food-art for decorations.
    I am absolutely obsessed with this recipe and will definitely be making it again!
    Thank you!

  18. Fredrika says

    I made this recipe in our cafeteria yesterday. I doubled it and made two cakes in 20cm tins.
    I put a full can of 22% fat coconut cream in the frosting rather then measuring it out.
    I then put it in the freezer overnight to set and took it out this morning and hour before cutting it and serving it. Garnished it with roasted walnuts. Awesome cake. Came out very well. A bit too sweet for my own taste as it has soo much dates in it but it went down very well in the cafeteria. Definitely saving this recipe and will do it again.

  19. Daria says

    Hi! I’ve chosen to cook this cake for my husband’s birthday because there’s no oven in the apartment where we’re staying now. The recipe is super easy, fast and the cake turns out delicious! I didn’t manage to get the smooth silky texture of the frosting because my blender is not that powerful I guess, though the frosting turned out tasty anyway. I didn’t use all the dough so I made bars which my kids loved, I’ll use the dough recipe in the future for after school lunch! Thank you so much for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed it, Daria! Thank you for the lovely review! xo

  20. Chloe says

    My husband made this for my 23rd birthday, we are long time vegans and love raw vegan treats but have never made a full on raw cake before. This was really simple to make and so delicious, will definitely be looking for other raw cake recipes on this page.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, amazing! We’re so glad you enjoyed. Thanks for the lovely review, Chloe! xo

    • Grace says

      In ♡ with this cake!
      I have just made this for my boyfriends Birthday.
      He requested a ginger and walnut cake.
      So I followed the recipe however I used 1 1/2 cups of grated carrots and 1/2 cup of cyrstalized ginger to give it a stronger ginger kick.

      I love how this cake is almost like a traditional carrot cake! The texture is rich and aromatic.

      I decided to garnish with flowers and carrot shavings like the photo. I think it looks stunning.
      I also added some cyrstalized ginger and grated lemon! Fresh, healthy vibes!
      The Cashew Frosting has a lovely creamy maple taste.

      I was just over all so impressed. This must be the best raw cake recipe I have tried.
      You can tell that a lot of thought went into it!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Woah – love your modifications for a ginger walnut cake, Grace! We’re so glad to hear it turned out well. Thank you so much for sharing! xoxo

  21. Kari says

    Everything was going great until the frosting completely separated and went very grainy. It just got worse the more I blended. I used the thickest part of the cream from a can of Savoy that had been refrigerated overnight… Any ideas to why this happened?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that, Kari. It sounds like it was overblended – that can cause separation.

  22. Purvi says

    Hi, for the cheese frosting, instead of maple what other sweetener can I use? Please suggest a substitute. I was wondering if I can use honey or raisin paste?

  23. Julia B. says

    This is my favorite cake in the entire world! I make it every year for my birthday! Thank you for this perfect recipe :)

  24. Debbie says

    I made this yesterday because it look so good and sounded very easy which it was. I froze it and am having some now, yum! I only had one cup of madjool dates so I added a cup of raisins, soaked them with the dates before blending them all which worked great. I think the maple cream frosting is really good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Debbie! Thanks so much for the lovely review! xo

    • Mary says

      The pictures of this cake are so incredibly deceiving, I was very disappointed. I followed the instructions exactly and used the same ingredients and quantities. The cream cheese frosting did not set the way it shows in the photographs. Even after being in the fridge overnight the frosting still didn’t set up as shown in the photos. It was thick(ish) but fluid so it spilled over the sides of the cake. I specifically chose this recipe for the frosting but it turned out to be just like all the other vegan cream cheese recipes that don’t use vegan butter and powdered sugar, which is probably what was used in the photos. Notice how they don’t show making the frosting in the video. It’s fake! Very disappointing

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Mary, we’re sorry to hear it didn’t turn out right and that you were disappointed. Our best guess is that the brand of coconut cream you were using was not thick enough. You can find our brand recommendations here. You can see the frosting being made in the video at the time stamps 0:04-0:15 and spread on the cake and the finished product at 0:40-0:50.

  25. Pat Hampson says

    WHAT TEMPERATURE DO I USE TO BAKE IT???
    I COULDN’T FIND ONE. IT IS A VERY DENSE CAKE SO IT PROBABLY NEEDS TO BAKE SLOWLY—-CORRECT????
    i CAN’T WAIT TO TRY IT BUT I NEED ALL THE INFORMATION—
    DOES IT NEED BAKING POWDER???

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly, if not vegan, perhaps whole milk yogurt? Otherwise, maybe vegan cream cheese?

  26. Sadia says

    Very satisfying recipe. Made yesterday and I’m glad I did! Extremely pleased with the outcome. I tastes absolutely delicious!

  27. Alpa Bhungalia says

    My kids have a tree nut allergy but I wanted to make the “cake” portion of this recipe as I can use a dairy-based frosting since I don’t think there is a sub for the cashews. Is there a substitute for the walnuts in the cake though? I saw that the lemon bar base used oats and almonds. Any suggestions to try?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alpa, we’d say a blend of seeds, oats, or coconut (if not allergic) would work well!

  28. Angelina says

    Thanks so much for sharing this yummy cake filled with awesome ingredients! Looking forward to trying out your other recipes! =^.^=

  29. Nisse says

    This recipe is perfect! The most delicious carrot cake I’ve ever had! Easy to make with basically all ingredients being household staples for me. Both my husband and I loved it and my moms mouth was watering as I shared a bite with her via facetime. I cannot wait to share this with everyone I know! Delicious and I can eat this treat guilt free ! Thank you!

  30. Maren says

    I made this yesterday and it’s already gone between my partner and myself. It turned out really well, it was the best after sitting out on the counter for a few hours. I didn’t have as many walnuts as I thought so I subbed about 1/3 a cup with pecans. I also don’t have a high speed blender, just an immersion blender which actually works just fine for blending cashews! it might not be quite and smooth as with a vitamix but its good enough for me. The trick is to start with just a little bit of liquid and then build up, and this recipe didn’t have a lot of liquid so it worked out fine.

      • Mary Ann Gallo says

        Hi Dana
        I just made this today & it’s amazing!
        Although it did take me a few hours to prep…frosting needed liquid otherwise it kept stopping the VitaMix blades.
        It tastes like the real deal!!
        This is my first post but I’ve been making your recipes for quite some time.
        I look forward to seeing your new recipes & share them with my friends.

        Many thanks
        Mary Ann

  31. Pat says

    OMG You have the best recipes! I swear just reading some of them makes my mouth water. This one in particular. I am hoping I have all the ingredients and if I don’t I’ll sub if I have to (to the tune of it’s my party and I’ll cry if I want to.) LOL Thanks for having such great recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoy them, Pat! Thanks so much for your kind words and lovely review! xo

  32. Kimberly says

    I made this recipe yesterday and I had a really hard time with the frosting. I think the lemon made it separate so I made it again and put the lemon in while I was blending and it turned out.

    Unfortunately the frosting the first time separated with the coconut cream I had so the second batch I used the full fat of the coconut milk. I used some of the milk because it wasn’t as liquidy as yours was in the video once blended.

    The coconut cream on the first try didn’t look anything like yours. Mine was almost like a milky consistency, only thicker. So I put it in the fridge for 3 hours for it to thicken and when I was blending, it was just off. I used the coconut cream from TJ.

    Everytime I made something with coconut cream, it doesn’t turn out. Do you recommend that we whip it or put it in the fridge? I am a little obsessed with why it didn’t look like your coconut cream. lol

    Help, please. :)

    I froze it and it looks normal. I didn’t have parchment paper so I put it in a pan where the sides come off. A little nervous but if I have to scrape it off, then so be it hehe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kimberly, ah, the Trader Joe’s brand is definitely the issue here. In our experience, it’s very oily and not creamy. Our preferred brand is Savoy, but most other brands other than Trader Joe’s should also be fine.

      • Kimberly says

        It still turned out delicious! I did see your review of the coconut creamer so I should have known! :)

        I made this for my husband’s office and they loved it! They all asked what was in it and as I ran down the list, they said you could taste all of the items I had just mentioned.

        I added lemon zest to the frosting and a little more ginger to the crust since I like the kick. I honestly think the dates with the ginger and all the spices are the star here. I will definitely make this again and will use the Savoy brand next time. Thank you, Dana! Huge fan! :)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Aw, yay! We’re so glad everyone enjoyed it. And love your additions. Thanks for sharing, Kimberly!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angela, another reader mentioned using raw, soaked sunflower seeds. But we haven’t tried that modification and can’t guarantee results. Let us know if you try it!

      • Angie says

        I saw that but didn’t have those either …I ended up using a 5.3 oz container of vanilla non dairy yogurt and a little more coconut cream, and about 1 tsp of ground flax seed…it came out great!

  33. Paul says

    Good luck trying to put 2 cups of dates in the food processor without breaking it. Mine is a nine cup and I had to cut the dates up first and process them in batches.

    Good luck putting the walnuts, dates and carrots in the food processor all together. Again, batches.

    Stir together? Folding it all together is the best you will be able to do.

    The cake and icing are delicious and a wonderful alternative to my grandmother’s recipe with its oil, eggs, etc.!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Paul, we’re glad you enjoyed the finished product! We didn’t have any issues adding it to our food processor. Did you try and have trouble?

      • Paul says

        I did. I have a nine cup KitchenAid. Dates got trapped under the blade and almost locked the motor. Anyway, others should aware.

        This cake gets better over time. It is a keeper.

  34. Olga says

    Hi! Is there any other substitute for coconut flour rather that almond flour? I can’t get my hands on any here in Russia. Thanks!

  35. Christeen says

    I loved this recipe because it was delicious, but also very easy to make with a food processor. I didn’t have cashews, so I used sunflower seeds instead, which still worked out quite well. I subbed in honey into the frosting and added about 1 cup more coconut yogurt than required in the recipe as the mixture was quite thick. This recipe is qite versatile because it can be a dessert, but I am definitely planning on eating it for breakfast! Thanks for sharing this recipe Dana – I would make this again!

  36. Josh says

    What food processor do you use? I am looking to purchase one but you mention a large 7 cup, I dont want to get one thats too small, any help much appreciated thanks!

  37. Lesley says

    Hello from England…I had been waiting to try this recipe for a while and got round to it today. Absolutely brilliant. Made it for my boyfriend and he loved it. Thanks a lot.

  38. tamsin thorne says

    I love this recipe and have made it several times for frineds’ birthdays. I’m a UK baker, please could you list the ingredients in grams as well as US cups please?!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Tamsin! You can find the grams measurements by clicking “metric” beneath the ingredients header. Hope that helps!

  39. Maria says

    Great recipe to get that lovin’ carrot cake feeling! I’m calling mine carrot cake blondies because of the brownie like texture. In frosting I used unsweetened almond milk yogurt and in cake used almond flour. Rest the same. I took a reviewer’s suggestion to add a little lemon zest on frosting and delish!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hmm, we haven’t tried that but think you would need to use more of it. Let us know if you do some experimenting!

        • CT says

          Thanks for another amazing recipe from your website! Love the fact that is it vegan and full of healthy ingredients so even when my kids (2Y&3Y) helped/nibbled along the way, theres no need to fuss. Definitely a very forgiving recipe :)
          Made the following substitution based on what I have in the pantry:
          1) used oat flour instead of coconut flour (mixture still holds well)
          2) reduce dates to half
          3) added grated beetroots in the cake mixture
          4) used goji instead of raisins
          5) sprinkle coconut flakes on top of frosting
          6) used soy milk instead of coconut cream for the frosting (eyeball for consistency)

  40. Kim Scioloro says

    I made this recipe and it was delicious, really superb but I have a question: can a person use cashew butter for the frosting or would that not taste the same as using the raw, soaked cashews? I thought that the cashew butter would save some time but if it won’t taste as good, then I’d rather just make it the long way. Please let me know.

    Thanks!

  41. Cindy Rodriguez says

    I made this for the first time yesterday and it’s so healthy and 😋 delicious
    I Noticed when I made the frosting and let it sit in the fridge for a couple hours it was a little too tart but somehow the next day (today) it tasted less tart.
    I prefer the way the frosting tastes after the flavors settle.
    Overall I liked it but will modify it slightly to make it less sweet.

  42. Susan says

    Greetings ! I am on the UMass IBD-AID diet for IBS. This means I cannot have cream cheese, but I really miss cream cheese frosting. I’d love to try your frosting recipe but I’m not a coconut fan. I would love to use something other than the coconut cream or coconut milk. Do you think that Plain Unsweetened Whole Milk Yogurt would work in this recipe ?

  43. Chloe says

    Made this for a vegan lunch and LOVED it! My Mum is allergic to walnuts, so I used half pepitas and half oats for the base and it was still a great texture. We have only just started cooking vegan and can’t wait to try some more recipes like this!!

  44. Shelley says

    What are those items you used as decorations on the top? They look so pretty and I’d like to decorate this when I make it. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shelley, we used an assortment of fresh flowers plus shredded carrots, raisins, and chopped walnuts!

  45. John says

    Hello! Looks Delish! Could I sub Maple Syrup in the frosting for honey? Or does it have some affect on the other ingredients that i wont get the same end result consistency? Thanks! Hope to make it soon!

  46. Kelly says

    Hello :)

    I am a huge fan of your cake recipes! (& many other delicious goodies! )
    I am excited to try this cheese cake, however, my mother’s favorite cake recipe is your gluten-free vegan carrot cake and she would like me to make it tomorrow for her birthday :)

    I went to review the recipe to make sure I had everything but the link is not working :(
    https://minimalistbaker.com/1-bowl-vegan-gluten-free-carrot-cake/

    Would this be able to be fixed or would you be able to send me the recipe by chance before tomorrow morning?

    Thank you so much!

    ~ Kelly

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kelly, Sorry to hear you are having trouble accessing it! The link is working on our end. Perhaps try again and if that isn’t working, try on another device and/or try clearing the cache in your browser (you can Google for a tutorial).

  47. Thia says

    Thank you for this amazing recipe. The cake was perfect and everyone absolutely loved it!!! All the meat dairy eaters, raw-food-haters said it was great :)

  48. Mascha says

    Yum. I did make some adjustments: left out the maple syrup in the frosting, since coconut cream, vanilla and cashews are already naturally sweet. I also only used 1 cup of dates for the cake. It all sounded too sweet for my taste. If you think you need a bit of binder you can use coconut manna instead. Turned them into cupcakes. Delicious.

  49. Bella says

    I’m planning on making this for my 20th birthday in two weeks! Growing up, my mom always put crushed pineapple in the cake (sounds weird but it’s still the best carrot cake I’ve ever had) and never added any raisins. I wanted to do that with this cake to try to recreate that nostalgia. I was wondering what I should do to make sure the cake stays together and doesn’t completely ruin in consistency with the lack of raisins and addition of crushed pineapple. I’m assuming I add more coconut flour (just a guess from a cake amateur). If so, how much do you recommend I add to the cake? Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bella, we haven’t tried it with pineapple so we’re not sure! But more coconut flour does sound like a good idea. We’d say use the photos for reference to see if you can achieve the same texture. Let us know how it goes!

  50. LM says

    I made this as a birthday cake and it was delicious it was hard not to over mix it, the topping was also a huge success I will make again very easy!

  51. Brenda Bingham says

    I freakin love this recipe!!!! I’m making it for the second time. I sliced it up and put it in the freezer (someone had recommended in the comments) and I would def suggest that! A few notes: I don’t have a food processor, but was able to just finely grate the carrots and cut the dates and nuts up well, and hand blend everything . More time-consuming but not impossible. I also don’t like raisins, but used dried apricots. No vanilla, but maple syrup works!

      • Nina Solanki says

        Followed recipe exactly (well, I left out the raisins) and it is delicious. Cake-y just like you said, and it’s not overly sweet despite all the dates. I used a vitamix so I needed to blend everything in batches but it still worked well. Stashing half in the freezer in individual slices. I will totally make this again for a celebration cake.

        • Kristen says

          Hey Nina! I was also planning on using a vitamix, as I don’t have a food processor. Was it easy enough to prevent over mixing? I’m worried about getting a gooey mess. Thanks!

  52. Julia says

    Made this today and I’m super excited to make it again. I put half in the freezer and will be enjoying the other half all week this week. Thank you for the recipe!

  53. Tanvi says

    Super excited to be making this tomorrow. Question – can I quickly add the carrots to boiling water before shredding them?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that, but we think it might impact the taste/texture. Let us know if you try it!

  54. Lindsey Blanke says

    Made this today and it turned out beautifully! I’ve been on a huge carrot cake kick lately and this hit the spot! Easy to whip together and a crowd pleaser!

  55. Marina says

    I made this for a family get together and was pleased that everyone liked it, even family members who are traditionally gluten and dairy eaters and don’t understand ‘alternatives’ :) I’m so happy to show others that non traditional desserts can be sweet, tasty, satisfying, and good for you. Thank you for this recipe.

  56. Rebecca Ruda says

    This was delicious and my picky 2 and 4 yo loved it! Surprisingly, I think I liked it even more before adding coconut flour. I think it would be good as energy balls without the coconut flour and raisins. I think you could serve this to dairy eaters and they will be satisfied.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julia, you could experiment with coconut whipped cream or a silken tofu based frosting. Let us know if you try it!

  57. maja says

    Hello, I only have 10 inch (25cm ) pan, do you think the cake is going to turn out too low? Should I increase the amount of ingredients? thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think it should be fine. But you could increase, if desired! If you modify the number of servings, it will adjust the amount of the ingredients. Hope that helps!

      • Hansa says

        Perfect dessert for a celebration! Our anniversary, having friends over for dinner for the first time since pre-pandemic (woo hoo!) and the beautiful weather. What more could we ask for?!

        Made per recipe, although next time I’ll double the topping to achieve the luscious, thick layer in the photos. I can’t imagine making this without the topping…

        Very satisfying — rich and filling. I might also bump up the spices just a little next time.

        BTW, your vegan crab cakes were the entree — yum! Our friends are still raving about dinner. :)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Amazing! We love to hear this, thanks so much for the lovely review. We’re so glad everything was enjoyed by all! xo

  58. Brittany says

    Absolutely delicious! This recipe took me quite a bit longer than 30 minutes, but I had to hand grate my carrots. I would double the frosting next time, as some stated below the recipe amounts gave me a much thinner layer of “frosting” which is kinda the best part! I think I’ll try it with half the “cake” recipe next time to cut out some sugar from the dates and double the “frosting” to make the ratio more like a cheesecake with carrot crust, yum. It turned out so pretty in a spring form pan but would be really convenient to freeze and store in glass baking dish- just cut into bars before freezing and pop one out for dessert when needed! Such a rich treat, thanks for this recipe!

  59. Steph says

    Hello! I would love to make this tonight but don’t have dates. I don’t want to go to the store for 1 item (because not essential in the current pandemic). Any recommendation for replacement? Doesn’t have to stick with the raw theme of the rest :) Thank you!

  60. Luciana says

    This cake looks like heaven! Can you use sunflower seeds for the frosting? I love cashews, but they don’t love me back… thanks!

  61. Savannah says

    Making this now! Although, my coconut flour (brand arrowhead mills) says to “consume flour only after baking”…this this ok for a raw cake? Super excited to make this! Subbed pecans since I didn’t have walnuts and making into balls :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, coconut flour has never been an issue for us. However, all purpose flour should not be consumed raw.

  62. Wednesday says

    I would love to make this but I don’t have Coconut flour or Almond flour and really not looking to go to the store again. I do have Oat flour, do you think that would work?

  63. Christina O'Brien says

    I made this last night, and it is absolutely Amazing!!! Best dessert I’ve made in along while!! Thanks for sharing!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Christina. We are 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. Thanks so much! Xo

  64. Erin says

    I just made this last night, for a vegan colleague, and I’m really pleased with how it turned out. I tasted some of the “batter” after it was mixed and it was amazing.

    My substitutes (due to the shops having a lot of ingredients missing at the moment):
    – Coconut flour: I used almond meal as I had it on hand
    – Walnuts: I used the suggested substitute of 1 cup mixed raw nuts, 1/2 cup almonds, 1/2 cup cashews, 1/2 cup gf oats Blended up really well.

    My food processor died after it managed to blend up the dates. I didn’t trust my Nutri Bullet to survive mixing the whole batter so I just did it by hand (literally, used me hands).

    My frosting didn’t yield the same amount as your images, perhaps my springform was slightly too big. Next time id maybe increase my quantities.

    Once again Dana, your recipes are a winner. I know my colleague will love this cake x

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Erin! Your review is so helpful.

      Next time would you mind adding a rating? It’s super helpful to us and other readers! xo

      • Lucy says

        Hi,

        I really want to try this! Can I sub cashew with hazelnuts, almonds or Brazil nuts? I don’t have any cashews

        Thanks ?

  65. Ayse says

    Hi there,
    Just found this recipe and want to make it but I feel like it’s a LOT of dates, I get it that it needs to stick together but we don’t eat much sugar at our house and I don’t want it to be too sweet, could I use less amount of dates or substitute with something else? Raisins perhaps…?

  66. Lisa says

    Delish!

    I made this with almonds and cashews since I didn’t have walnuts (their not one of my favorite nuts so I don’t often have them on hand). I’m eating my first piece after having frozen the batch (in a 9×9 glass dish) and then left it in the fridge for a little over an hour so I could more easily cut through it.

    Dense and flavorful, I love the ‘frosting’! Thanks so much for this recipe – I know my husband is going to love it. :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Lisa! Thanks so much for the lovely review and for sharing your modification!

  67. Vegan Sides and Desserts says

    I made this delicious vegan treat a couple of days ago. For the “cake”, I was short on walnuts, so I used a blend of cashews, hazelnuts, and almonds.. Phenomenal! For anyone (like me) that don’t have a food processor, a blender works just fine. However, a bit of lubricant is needed. I used half a cup of a lemon honey ginger echinacea juice I had on hand. It will alter the cake-like texture a bit, making it sticky. It appeared soggy, but it maintained the integrity of its crunch. My husband and I have been devouring this cake. It’s SO easy to make! (I wish I could post a picture).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you both are enjoying it! Thanks for sharing! P.s. feel free to tag a photo with #minimalistbaker on Instagram for us to see!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mimi, pecans would be the best sub. Otherwise, we would suggest a blend of oats, almonds, and cashews. Let us know how it goes!

  68. Nan says

    My sister made this for my birthday. She served it to a group of plant based eaters, vegetarians, and a couple of super picky eaters….EVERYONE raved about it and wanted more. It is d-e-l-i-c-i-o-u-s!!!!! Just the right amount of spice, great texture, and the frosting….several couldn’t believe it wasn’t cream cheese. This is the best and most beautiful carrot cake ever! It is also one that makes a party even more special!

  69. Lisa Marsh says

    I have not yet made this because it does not have nutritional information like most of your other recipes. Have you stopped including that feature?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lisa – this is a glitch on our end (all of our recipes currently seem to be missing that information) and it will be resolved soon!

  70. Kae says

    This carrot cake and frosting was so yummy! I brought it to a family event and it was gone by the end of the evening. I used the fine grate side of the box grater for the carrots. The texture was more pudding like. Next time I’d like to try grating the carrots with the food processor to see how it changes the texture. I will definitely be making again and also want to make it into cake balls.

  71. Claire says

    This is so delicious! I swapped 1c of pecans for walnuts and added more spices and some shredded coconut to the cake part. I brought it to a family party and it’s the first vegan item everyone loved and requested again! The frosting tastes much better after it’s been frozen.

  72. Tiffany says

    This looks amazing! Instead of using cashews for the filling and walnuts for the crust, can I substitute it with almond flour for the crust and almonds for the filling ? Thanks !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tiffany, we don’t think the filling will turn out quite as creamy and the flavor may be different, but another reader mentioned using almonds with success! For the crust, we’d suggest a blend of cashews, oats, and almonds if you can’t use walnuts or pecans. Let us know if you give it a try!

  73. Kaelyn says

    Once again, another amazing recipe! I made this as dessert for a dinner party tonight, and everyone loved it and were surprised that it was homemade and healthy. You are hands down my go-to, favourite, most trustworthy recipe supplier. Thank you!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We are so glad everyone enjoyed it, Kaelyn! Thanks so much for your kind words and lovely review! xo

  74. Katcsy says

    BEST cake recipe hands down! I made this for my grandparents’ birthday and they loved the wholesome ingredients. For the cake, I subbed walnuts with whatever nuts or seeds I have available (cashews, almond, sunflower/pumpkin seeds etc) and coconut flour with grounded oats and it still taste wonderful!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Maybe try a blend of almonds and oats! Hemp seeds may also work! I’d suggest a blend though vs. a 1:1 swap!

  75. Sasha Aurand says

    I ran out of walnuts, so I substituted a cup of gf oats and it worked out perfectly. Also to note, I used my ninja blender (no food processor) and it was okay, more mixing by hand but fine!

  76. Hannah says

    Hello! This recipe looks amazing! I’m thinking of making this into cupcakes.. Do you think this would work out ok?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hannah, that should work- it will just be more work! You may want to try a similar method with the parchment paper as we did in this recipe. Let us know if you give it a try!

  77. Aadi Ganesan says

    A real crowdplease and easy to get people involved with simple steps and a short cooking time.

  78. Mart says

    Wow this recipe looks amazing!
    However, I’m really scared of baking raw cakes because the last time I made one it turned out as a mess
    (the freezing)and was just like an ice cube and I had to throw it away.
    In my freezer it always turns Out too icy and in my fridge it turns Out too sticky.
    What can I do to make this cake great? Do I really need to freeze the cake?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It’s pretty high fat and also contains dates (which don’t really freeze), so we find it freezes beautifully!

  79. Sharon says

    I wonder if subbing roasted garbanzo beans for the walnuts would work. I may try. It’s challenging to find nut/seed free raw sweet treats

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sharon, due to the large quantity of walnuts in this recipe, we aren’t sure that would work! But if you do some experimenting, we would love to hear what you learn.

  80. Taylor says

    Yeah, This cake recipe is the best cake recipe on the planet… No added sugar
    No gluten… just nice things
    And an incredible texture stab a piece with a fork no crumbs! Turn your fork upside down viola it stays put.
    I make a variation of this cake every week, It’s an extremely versatile recipe… My last one I used figs and pecans and added zucchini. Lemon zezt is amazing in the frosting and the seeds blend well for salicylic acid and more of a bite