It’s here: the raw cake of my dreams. Raw Vegan Carrot Cake!
It’s tender, it’s cakey, it’s naturally sweetened, it’s topped with an optional but swoon-worthy vegan cream cheese “frosting,” and it’s all yours in just 10 basic ingredients and 30 minutes. Let’s do this!
The base of this cake starts with blended dates and walnuts. Then we add shredded carrots and plenty of vanilla and spices for added warmth and flavor.
Once blended, transfer to a bowl to stir in the coconut flour to keep a lighter, cake-like texture. Coconut flour adds natural sweetness and lots of healthy fiber, and it also keeps this cake grain-free!
Once your cake dough is formed, you can either roll into balls (like these No-Bake Vanilla Cake Bites!) or form into a cake using a cake pan, baking pan, or (our preferred) springform pan.
For the (optional) frosting, we went with a cheesecake-inspired cashew cream flavored with lemon for acidity, maple syrup for natural sweetness, and vanilla. The result is a luxurious, cream cheese-esque frosting that sits thick on top of the cake. Major swoon!
Once the cake is chilled, it’s party time. Garnish with whatever you’ve got on hand (we went with some flowers, carrots, and walnuts) and dig in!
We hope you LOVE this cake! It’s:
Tender
Naturally sweetened
Packed with carrots
Perfectly spiced
Wholesome
& Seriously delicious
This would make the perfect healthier cake to have around for birthdays, baby showers, bridal showers, and more! It’s easy to make, easily feeds a crowd, and has so many wholesome, tasty ingredients.
For more healthier desserts, be sure to check out our No-Bake Vanilla Cake Bites, Dark Chocolate Hemp Seed Energy Bites, 5-Ingredient V/GF Cookies, and 5-Ingredient Vegan Dark Chocolate.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Raw Carrot Cake with Vegan Cream Cheese Frosting
Ingredients
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
CAKE
- 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
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 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.
masha says
hi MB!
just made the cake, it’s currently chilling. i might have had food processor issues, since mine turned out more pasty unfortunately. if i were to do it again, i would blend dates with carrots and stir the rest by hand to be honest.
but most importantly – looking pictures you have 1-to-1 dough/frosting ratio. i followed all the amount and i have twice as much dough for 1/2 frosting.
did i misread smth?
thanks.
Hi Masha! It sounds like it needed a little less blending! It should be about 1 part frosting to 2 parts dough. So it sounds like you did things right!
masha says
thank you for clarifying!
now that i’ve eaten it: i can say it was probably only a little bit over-mixed. it just really depends on your food-processor, the date type/freshness.
i added orange peel to the dough and SALT to the frosting.
overall a great raw option! thanks.
We’re so glad you enjoyed it, Masha! Thanks so much for the lovely review!
Kelly Stott says
Can you substitute oat flour for the coconut or almond flour?
Hi Kelly, we think it could work well in place of the coconut flour, though you will likely need more of it. Hope that helps!
Lua says
Hiello 💚 everyone! I just made this cake, it tastes great 😋 Our coconut cream wasn’t thick enough so I added a little coconut oil. I’ve been reducing oven-cooked foods, this is a delicious raw food option. So Grateful for all of the amazingg recipes Much Love
We’re so glad you enjoyed it, Lua!
Rose says
I made this and took it to my raw food group gathering. Everyone including myself loved it. I will definitely make again. Love the fact something this delicious is so good for you.
Yay! We’re so glad it was a hit at the gathering. Thank you for sharing, Rose! xo
Bobbie M says
Made this cake last night, but put in it in a muffin mold to make individual servings. So, so good! Carrot cake used to be my favorite dessert in my pre-whole food days and I never found a replacement that quite fit the bill. This. Is. It. (For the frosting, I left out the coconut oil and added a bit more cashews.) And my omnivore loved ones raved over it as well. Thank you!!
Amazing! We’re so glad you and your loved ones enjoyed it, Bobbie. Thank you for the lovely review! xo
Danijela says
Okay guys. This was a blast! The taste, the tenderness! This was my first ever non traditional cake, and I was delighted. Is suoer easy to make. It’s fun family activity and you get to enjoy the sweet you make :)
I forgot to buy raisings, and I was fine and super sweet without them ✨️⚡️
A girl from Novi Sad loves you 🌸
We’re so glad you and your family enjoyed it, Danijela! Thanks so much for the lovely review. xo
Kathy says
I make recipes from your website all the time. It’s my go to when I want reliable recipes and inspiration. Thank you.
This is the first recipe I haven’t loved. It would make a good power ball without the icing but I won’t serve it as a cake again.
Bummer! We’re so sorry you didn’t enjoy this one, Kathy.
Kathryn Chuck says
Would this work using apple instead of carrot?
Hi Kathryn, we think apple might add too much moisture and would turn brown.
MB Fan says
This turned out delicious and my whole family loved it. I made it for Easter. I used the almond flour substitute and a mix of pecans and walnuts for the cake part. It’s great since it’s raw and there’s no baking required. Good for hot days.
We’re so glad it was a hit! Thank you for the lovely review! xo
Gerrie says
Looks yummy. Would it work equally well if I used a cupcake pan to make individual cakes instead of a spring form pan which I don’t have?
Yes, we think so! See step 3 in this recipe for our preferred way to make them easy to remove from the pan.
ujwal meka says
can I make this without coconut milk(guar gum included)
Hi, we wouldn’t recommend making the frosting without coconut milk, but you could make just the base!
Jennifer Cunningham says
How could I make this without nuts?
Hi Jennifer, this one is going to be tough without any nuts! But perhaps raw, unsalted sunflower seeds in the frosting and a blend of seeds, oats, or coconut (if not allergic) in the base. Let us know if you do some experimenting!
Kim says
Could I sub out the brown sugar for something other than coconut sugar?
Hi Kim, did you mean to comment on a different recipe? We ask because this one doesn’t have brown sugar or coconut sugar.
Barbara Lanzante says
Hi can I replace the cashew?
Is coconut cream RAW?
Hi Barbara, raw sunflower seeds might work in place of the cashews, but we haven’t tested that. Hmm, good question about the coconut cream! We’re not sure if it’s technically raw. If it’s not, you could try a thick homemade coconut milk.
Mia w says
I just Made this – hoping it turned out good and it’s late at night. Can I put It in the fridge for a full overnight or must it be freezer only to firm up? I dont Have room in my freezer right now but still want it to work. I can freeze it tomorrow if necessary. Please let me know. Thanks.
Hi Mia, if you made it with the frosting, we would recommend transferring to the freezer for best texture. Hope you enjoy it! xo
Mia w says
Thanks. This made it easier and I had A price but for some reason didn’t really like this recipe. I will Finish eating it but do not plan to make it again. Thank you. It might be the texture and just the flavor profile didn’t it for me. This is the first recipe I did Not enjoy out of the ones I’ve made from your recipe blog. Thank you.
Bummer! Sorry that happened, Mia. We wonder if refrigerating might have impacted the result?
Mia w says
Thanks. I got Your comment. I dont Think the fridge made a difference as the spring form pan held it together very nicely. I froze it for 4 hours and thawed it for 30 after I saw your comment. It held together very well. For some reason, I just did not love the taste of this one. The cake is fine but my frosting had too much of cashew taste even with the fresh lemon juice and maple syrup and vanilla. It looks just like your picture and is still edible. I cut Them into slices now so I can Eat one per day. It just wasn’t a favorite but I might go back and get my cashews from sprouts vs Trader Joe’s next time. Thank you.
Thank you for following up, Mia! Ah, yes, some brands do have a stronger flavor than others. Soaking the cashews should help with that a little, but if the flavor is very strong then it might not make enough of a difference. Another good option for cashews is Natural Grocers because they store them in the refrigerated section, so they are less likely to be going rancid. Hope that helps!
Gazelle says
Hi,
Can I make it without raisins and sub coconut flour with almond meal?
Hi Gazelle, leaving out the raisins would be fine! If subbing almond meal, you’ll need more of it because it’s less absorbent. Hope that helps!
Sam says
This recipe looks amazing! What would you recommend as an alternative to walnuts? I have an intolerance to walnuts only (they make the inside of my mouth peel). Any other nuts are fine. I guess cashews alone would be too soft and bland. Cashew pistachio mix? Macadamia? Maybe throw some chestnuts in there? V. grateful if anyone can advise on a substitute. 🙏
Hi Sam, you can try pecans if you can tolerate those!
Frances says
Can you make this cake with a vitamix blender instead of a food processor?
Hi Frances, the frosting works great in a blender! We find it’s a little difficult to blend dates in a blender (Vitamix included), but pulsing gently can work. Hope that helps!
Tonya says
I’m making this cake for my father (for his bday) who has stage 4 lung cancer. He is doing an all raw clean diet. He’s unable to have any flour, can this be done without flour?
Hi Tonya, The flour helps to thicken it. You could try adding shredded coconut or nuts instead! Sending lots of well wishes your father’s way!
Wendy says
Made the carrot cake and cashew frosting for Canadian Thanksgiving and it was great.
I used almond flour for the cake and deglet dates, not medjool. I made the cashew frosting after soaking the cashews for 6+ hours to compensate as I do not own a high speed blender. I also did not use any maple syrup.
A 5 star hit!!
Thanks
Whoop! We’re so glad it was a hit, Wendy. Thank you for the lovely review and for sharing your modifications! xo
Rosie says
Hi I assume because you put it in the freezer it is freezable and then just let it defrost slightly longer? Thanks
Yes, exactly!
Erin says
This was absolutely incredible!! Even better the next day! 😊 My guy is allergic to cashews so I used Macadamia nuts. I added some lemon zest to give it more of a citrus pop and it was perfect! For sure it is now on the rotation!!
Thanks so much for sharing!!!
Love your swap and add-in! Thank you for sharing, Erin!
Jasmine says
I loved how simple, tasty and easy to assemble this raw carrot cake was. It is now going to be a staple for my meals at school.
Yay! We’re so glad you enjoyed it, Jasmine. Thank you for the lovely review! xo
Andrea Anoka says
I lOVE your recipes and often use them as inspo for my clients. I am making no-bake carrot cake bites for an outdoor wedding this Sept in LA. Some of the bites will be rolled in dessicated coconut and the rest will be dipped in a cream cheese style frosting. Any recommendations on how to keep the frosting from melting in the warmer temps? I have used this particular cream cheese frosting which I love. I saw your other one for the bites which was essentially just coconut butter. Curious of your thoughts/recommendations! Thanks :)
Hi Andrea, we’re SO glad you enjoy our recipes! Thank you for your kind words! We think using more cashews vs. coconut cream/milk could help prevent it from melting. Coconut products will be more prone to melting above room temp. Hope that helps!
maria says
Hi! This looks delicious! Is there something I could use instead of the coconut milk in the frosting? Canned coconut milk is technically not raw and I don’t have the patience (or confidence) to crack open my own coconut. Maybe additional cashews? Or soaked coconut flakes blended? Thanks for any help with this. Love your site!
Additional cashews might work!
Mia w says
Question? I want to make this but need to know what pan to use. I have A standard spring form, a 6×2 round, a 6×4 round, 8 inch or 9 inch round. What is best in your opinion? Love all your recipes and this will be the newest addition. Also, how important are the raisins? Can anything else be used instead or do the raisins really make a difference in this recipe? I dont Mind them but trying to keep sugar low. Also, will unsweetened coconut flakes work?
Hi Mia, the size of the pan isn’t super important, but will mostly just impact the appearance (how tall the cake is). We prefer a standard-size springform pan. It would be fine to leave out the raisins. And unsweetened coconut flakes are perfect :) Hope you love it!
Kayla says
I just made this with the following amendments: honey roasted cashews and lime juice in the frosting. I only had lite coconut milk so used 1/4 cup since it is thinner. The consistency of the frosting turned out perfect – I was licking the bowl (Vitamix). For the cake, I used the almond flour and had currants on hand instead of raisins. It is now in the freezer setting. I have no doubt this will be absolutely delicious. Thank you so much for this recipe!
We’re so glad to hear it! Thank you for the lovely review and for sharing your modifications, Kayla!
Susan Palmer says
Hi! I can’t eat dates, what would you suggest for substitution? Thank you.
Hi Susan, you could possibly try mixing the cake ingredients in a food processor and adding a bit of maple syrup (maybe start with 1/4 cup). Alternatively, another dried fruit like prunes or dried apricots might work but they would change the flavor. We haven’t tried either option, though, so no guarantees. Hope this helps!
Nicole Atkinson says
Should the flour be cooked before adding it to the cake for sanitary reasons?
Hi Nicole, just like dried coconut or coconut “flakes”, coconut flour is safe to be consumed raw. Hope this helps!
Kim says
I can’t have cashews buy I can have walnuts, pecans, macadamia nuts, sesame and.chia seeds. Would one.of these work as a substitute for the cashew cream?
Hi Kim! We haven’t tried it and can’t guarantee results, however, we think macadamia nuts are your best bet!
gina says
my grocery delivery gave me two bags of walnuts. I used walnuts for the frosting, it was delicious but didn’t get the height in the frosting or quite the creaminess as seen in your pictures.
Thank you for sharing your experience, Gina! Using a smaller pan will help it be taller. Walnuts unfortunately don’t get as creamy as cashews!
Tracey Spaven says
Ah I only got as far as the ingredients! Of course, I’ll source some almond flour, thank you :o)
Carmen Stoffel says
We cannot eat Cashews at the moment do you think the frosting will taste nice with Macadamia nuts instead of Cashews too?
Hi Carmen, we haven’t tried this one without cashews, but macadamia nuts would be our next choice. Let us know if you do some experimenting!
Jen says
I am VERY EXCITED to make myself this lovely raw carrot cake! If I halved the whole recipe, would it be suitable for a smaller cake or cupcakes? Thanks!!
Yes! The only thing is the frosting might not be enough volume to cover the blades of the blender, preventing it from getting completely creamy. If you have a small blender like a Nutribullet it should be fine though!
lisa buchanan says
I made this last night for a friend’s birthday and it was a big hit. A little goes a long way (it is very decadent) but worth the calories. I made it with almond flour, yellow carrots, and with the coconut cream. Was a little heavier on the raisins. Also used fresh ginger as noted in another comment. It will also work with whatever pans you need. I did a 6″ and a 4″ so we cut one and my friend has a take home cake, and it was wonderful. EXCELLENT recipe, thanks for posting.
We’re so glad you enjoyed it, Lisa! Thanks so much for sharing your experience! xo
Jenny says
This looks really good and quite simple to make – however, as I have a walnut/pecan allergy, I am wondering if cashews, macadamia or other kind of nut would work in this recipe?
Thank you
Hi Jenny, the taste/texture will be a bit different but cashews could work in the cake!
Tracey says
Can I use regular plain flour?
Thanks
Hi Tracey, for food safety reasons we do not recommend regular flour, because this recipe is raw. We do have a baked carrot cake that you could possibly try with all-purpose flour (though you’d want to use less than the recipe calls for). Hope this helps!
Beth says
Thank you for another fantastic recipe! I think it is kosher for Passover, so I can make it.
Can you suggest any other recipes that would be kosher for Passover by any chance?
Thank You!!!!!!
Yay! We’re so glad you get to make it, Beth! We’re not super familiar with dietary guidelines for passover, but it sounds like grain-free is a big part of it? We’d suggest using the recipe filters on our recipe index, sorting by “special diet” and “grain-free” (and anything else that might be relevant) to see if that gets you closer to some ideas that might work. Hope that helps!
Beth says
Thank you!
Kira says
What could be used instead of cashews and walnuts? Household with nut allergies. Thanks.
Hi Kira, this one is going to be tough without any nuts! But perhaps raw, unsalted sunflower seeds in the frosting and a blend of seeds, oats, or coconut (if not allergic) in the base. Let us know if you do some experimenting!
Soleil says
What can I use instead of walnuts?
Hi Soleil, pecans could work in place of walnuts!
The Busy Vegan says
A new family favourite! So delicious, I even want to eat it for breakfast!!
I used 1 tbsp fresh ginger instead of 3/4 tsp ground ginger and almond meal instead of coconut flour.
Made sure to feature this one on my new Instagram page
Yay! We’re so glad you and your family enjoy it!
Jen says
Hi, the link to switch to metric measurements is no longer working! :(
Hi Jen, We’re having trouble replicating this issue. Is it still happening for you? If you haven’t already tried on a different browser, we’d recommend trying that!
Amy Leaf says
I have been wanting to make this for so long. I finally did and it’s amazing! The only thing I added was the zest of one lemon in the frosting, it adds an extra punch.
Yum! Thanks so much for the wonderful review, Amy!
Heather says
I have made this wonderful cake several times. It’s my husband’s favourite carrot cake and it’s what I make for him every birthday.
If we used a different icing recipe, would I still need to freeze the cake?
Hi Heather, We’re so glad he enjoys it! If not using the frosting, you could probably just refrigerate it instead of freezing.
EdgedInBlue says
Adding my stars!