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–+ servings

raw carrot cake

This no-bake raw carrot cake is made with wholesome ingredients like shredded carrots, dates, nuts, and warm spices. Raw, vegan, gluten-free, and naturally sweetened—it's a healthier dessert or snack option that doesn't compromise on flavor.
Prep : 10 Total : 25 minutes
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Ingredients
  

Crust

  • 1.5 cups raw walnuts
  • 8 medjool dates pitted dates soaked in hot water for 10 minutes if too dry
  • 0.5 teaspoon cinnamon
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon salt

Filling

  • 1.5 cups shredded organic carrots moisture lightly squeezed if too wet
  • 0.75 cup raw cashews soaked in boiling water for 15 minutes
  • 6 medjool dates pitted dates
  • 0.5 teaspoon vanilla extract
  • 0.5 tablespoon lemon juice freshly squeezed
  • 1 teaspoon cinnamon
  • 0.25 teaspoon cardamom
  • 0.25 cup dried unsweetened coconut
  • 0.5 cup raisins or chopped dried apricots optional

Cream Cheese Frosting (Optional)

  • 1 cup raw cashews soaked for 30 minutes and drained
  • 0.25 cup water as needed for blending
  • 2 tablespoons lemon juice freshly squeezed
  • 2 tablespoons coconut oil melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup adjust to taste
  • 0.25 teaspoon salt

Instructions
 

Crust Preparation

  • In a food processor, pulse walnuts until they form a crumb-like consistency.
  • Add pitted dates and continue processing until the mixture sticks together when pressed.
  • Add cinnamon, nutmeg, and salt, and pulse to combine.
  • Press the mixture firmly into the bottom of an 8x8-inch lined square pan. Set aside.

Filling and Assembly

  • In the same food processor (no need to clean), add soaked cashews and blend until smooth, scraping down sides as needed.
  • Add shredded carrots, dates, lemon juice, vanilla, cinnamon, cardamom, coconut, and raisins. Blend until thick and creamy.
  • Spread the filling evenly over the crust. Smooth the top with a spatula.
  • For best results, cover and freeze for at least 2 hours to set (or refrigerate for 4 hours).

Optional Frosting

  • Drain soaked cashews and place in a high-speed blender with lemon juice, coconut oil, vanilla, maple syrup, salt, and water.
  • Blend until completely smooth and creamy. Add more water if needed for desired consistency.
  • Spread frosting over chilled cake. Cut into 8 equal bars and serve.

Notes

Store bars in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw slightly before serving.