/Raw Carrot Cake with Vegan Cream Cheese Frosting

Raw Carrot Cake with Vegan Cream Cheese Frosting

Raw Vegan Carrot Cake decorated with flowers, walnuts, shredded carrots, and raisins

It’s here: the raw cake of my dreams. Raw Vegan Carrot Cake!

It’s tender, it’s cakey, it’s naturally sweetened, it’s topped with an optional but swoon-worthy vegan cream cheese “frosting,” and it’s all yours in just 10 basic ingredients and 30 minutes. Let’s do this!

Wood cutting board with ingredients for making homemade Raw Vegan Carrot Cake

The base of this cake starts with blended dates and walnuts. Then we add shredded carrots and plenty of vanilla and spices for added warmth and flavor.

Once blended, transfer to a bowl to stir in the coconut flour to keep a lighter, cake-like texture. Coconut flour adds natural sweetness and lots of healthy fiber, and it also keeps this cake grain-free!

Mixing the ingredients for our gluten-free Raw Vegan Carrot Cake recipe

Once your cake dough is formed, you can either roll into balls (like these No-Bake Vanilla Cake Bites!) or form into a cake using a cake pan, baking pan, or (our preferred) springform pan.

For the (optional) frosting, we went with a cheesecake-inspired cashew cream flavored with lemon for acidity, maple syrup for natural sweetness, and vanilla. The result is a luxurious, cream cheese-esque frosting that sits thick on top of the cake. Major swoon!

Pouring vegan cream cheese frosting over Raw Vegan Carrot Cake

Once the cake is chilled, it’s party time. Garnish with whatever you’ve got on hand (we went with some flowers, carrots, and walnuts) and dig in!

Close up shot of a slice of Raw Vegan Carrot Cake with vegan cream cheese frosting

We hope you LOVE this cake! It’s:

Tender
Naturally sweetened
Packed with carrots
Perfectly spiced
Wholesome
& Seriously delicious

This would make the perfect healthier cake to have around for birthdays, baby showers, bridal showers, and more! It’s easy to make, easily feeds a crowd, and has so many wholesome, tasty ingredients.

For more healthier desserts, be sure to check out our No-Bake Vanilla Cake Bites, Dark Chocolate Hemp Seed Energy Bites, 5-Ingredient V/GF Cookies, and 5-Ingredient Vegan Dark Chocolate.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

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

Raw Carrot Cake with Vegan Cream Cheese Frosting

Raw vegan carrot cake made with 10 wholesome ingredients! Tender, 30 minutes to make, and topped with an optional cashew cheese cream frosting! 

Prep Time 30 minutes

Total Time 30 minutes

Servings: 16 (Slices)

Category:

Dessert

Cuisine:

Gluten-Free, Vegan

Freezer Friendly

1 month

Does it keep?

1 Week

Ingredients

FROSTING (optional)

  • 1 1/4
    cup
    raw cashews
  • 1/2
    cup
    coconut cream or full-fat coconut milk
  • 2
    Tbsp
    lemon juice
  • 3
    Tbsp
    maple syrup
  • 1
    tsp
    vanilla

CAKE

  • 2
    cups
    finely shredded carrots
  • 2
    cups
    packed pitted medjool dates
    (measured after pits removed)
  • 2 1/2
    cups
    raw walnuts
  • 2
    tsp
    vanilla extract
  • ¼
    tsp
    sea salt
  • 1 1/4
    tsp
    ground cinnamon
  • 3/4
    tsp
    ground ginger
  • 1
    pinch
    nutmeg
  • 1/2
    cup
    coconut flour
    (or sub almond flour)
  • 1/4
    cup
    raisins

Instructions

  1. If making the frosting (optional), soak the cashews in hot water for 30 minutes – 1 hour. Then rinse and drain. Add to a high-speed blender along with coconut cream, lemon juice, maple syrup, and vanilla and blend on high until very creamy and smooth scraping side as needed. Cover and refrigerate to chill.

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

  3. To a large (at least 7-cup) food processor, add the pitted dates and blend until small bits remain or a ball forms. Remove from food processor and set aside. (Smaller food processors can be used – the ingredients just need to be blended in batches as to not overflow the bowl.

  4. To the food processor, add the walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved. Then add dates back in, along with shredded carrots, and pulse in 1-second measurements until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You’re looking for a pliable dough, not a purée.

  5. Transfer mixture to a large mixing bowl. Add coconut flour and raisins and stir to combine. By mixing gently as opposed to blending in a food processor, you can keep a lighter, less dense, more “cake-like” texture. Once well combined, set aside.

  6. Prepare a 7-9 inch springform pan (or large cake pan or an 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!)

  7. At this point, you can enjoy the cake by carefully lifting or sliding the cake out of its pan. However, if adding the frosting, pour the frosting on and tap out any air bubbles. Then place on a baking sheet (to keep level) and freeze for 3-4 hours or until the frosting is semi-firm to the touch.

  8. To serve, make sure the cake isn’t fully frozen so it’s soft enough to cut (letting it thaw on the counter for 30 minutes should help). Then use a hot knife to carefully cut out slices and enjoy. Garnish with more nuts, raisins, or other desired toppings (all optional).

  9. Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month. It’s best enjoy slightly chilled (not frozen). You can let it sit out at room temperature up to 2 hours, but the frosting can begin to get soft.

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition Per Serving (1 of 16 (Slices))

  • Calories: 217
  • Fat: 10.8g
  • Saturated fat: 1.5g
  • Sodium: 54.2mg
  • Carbohydrates: 30.5g
  • Fiber: 5g
  • Sugar: 23.3g
  • Protein: 3.6g