This raw vegan carrot cake is one of those desserts that tastes far more indulgent than the ingredients would have you believe. It’s packed with wholesome ingredients, naturally sweetened with Medjool dates and maple syrup, and full of warming carrot cake spices.

The base has a lovely chewy, slightly textured bite from walnuts, coconut, carrots and dates, while the creamy cashew topping is what really takes this carrot cake to the next level.

It’s a great fibre-rich, wholefoods dessert for kids and the whole family. There’s no baking involved, making it incredibly simple to throw together, and it’s packed with good fats from the nuts, coconut and cashews.

I love making a batch and keeping it sliced in the freezer so we always have a wholesome snack ready to go. Simply let a slice soften for a few minutes before eating, or enjoy it straight from the freezer if you like a firmer texture.

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Raw Vegan Carrot Cake

Prep Time 10

Freezing time 4

Total Time 4 10

Servings 10

Suitable For 18+ months

Metric - US Customary Units

Ingredients

Carrot Cake Base

120 g walnuts
40 g desiccated coconut (unsweetened )
25 g oat flour
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
Pinch sea salt (optional)
1 tsp vanilla extract
1 cup Medjool dates (approx 10 large, pitted)
2 medium carrots (1.5 cups, finely grated)

Cashew Cream Cheese Frosting

150 g raw cashews (soaked in hot water for 4 hours then drained)
125 ml coconut cream
60 ml coconut oil (melted)
60 ml maple syrup
1 tsp vanilla extract
1/2 whole lemon (the juice, approx 2 tbsp)
Pinch sea salt (optional)
1 tbsp walnuts (finely crushed - to top)

Instructions

Add the walnuts, coconut, oat flour, cinnamon, ginger, nutmeg and salt to a food processor. Pulse until the walnuts are broken down and no choking hazards remain.
Add the vanilla, Medjool dates and grated carrot. Pulse until the mixture is crumbly but holds together when pressed. You want some texture rather than a completely smooth or sticky mixture.
Line a small baking tin with baking paper and press the carrot cake mixture firmly and evenly into the base. Alternatively, use a silicone mould if you plan to freeze the cake and remove it once frozen.
Add all of the Cashew Cream Cheese Frosting ingredients (except the extra walnuts) to a high-speed blender and blend until completely smooth and creamy. This can take up to 4 minutes depending on your blender, so don’t rush this step. Scrape down the sides if needed.
Pour the cashew frosting over the carrot cake base and smooth the top. Sprinkle with some extra crushed walnuts, if you like.
Freeze until completely firm, or refrigerate for at least 4 hours until set.
Slice and serve. If frozen, allow the cake to soften for a few minutes before eating.