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Raw Vegan Carrot Cake (gluten free, dairy free, paleo)

By December 26, 2018June 5th, 2020No Comments

I made this carrot cake for Christmas dinner this year and it was a HIT!

So I want to share it with you.

Because it’s no-bake, it’s also got much less margin for error (anyone out there with me?!)- and the major time constraint will be how long you let it freeze and set.

You’ll make most of this recipe in a food processor or high powered blender (I did both- and preferred the high powered blender most!) and then you’ll set it in the freezer in your springform pan (highly recommended for this recipe).

To make this recipe I used a springform cake pan and what a gift that is! Wow, it makes the cake-making process SUPER easy and enjoyable.

Feel free to add some extra items in there if you want to- chocolate chips, walnut chunks, and anything you like!

Enjoy this delicious cake- as a note you’ll want to store in the freezer because it’ll set better this way. You can remove from the freezer and allow to thaw when you’re going to eat it, but otherwise it should remain in the freezer.

Raw Vegan Carrot Cake

This raw vegan carrot cake is a delicious and easy recipe you can make for any occasion. It's loaded with flavor and totally raw (so you can't screw it up in the baking process!). 
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Author: Isabel Smith Nutrition


For the cake

  • 3 cups dates, pitted
  • 2.5 cups carrots, shredded
  • 2 cups unsweetened coconut flakes
  • 2 cups walnuts
  • 1/4 cup coconut oil, melted
  • 1/2 cup coconut flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger

For the icing

  • 2 cups raw cashews soaked for at least 1 hour
  • 4 Tbsp coconut oil, melted
  • 1/4 cup almond milk, unsweetened
  • 2 Tbsp maple syrup
  • 3 tsp almond extract


  • Set up to soak the cashews for at least 1 hour.
  • Line a springform pan (we used a 7" one) with parchment paper.
  • In a high powered blender or cuisinart, blend the dates until it forms a thick paste, then using your hands (watch the blade!). Using your hands, spread the date dough around so that it's evenly dispersed throughout the blender.
  • To the blender, add the carrots, coconut flakes, walnuts, coconut oil, coconut flour, cinnamon, nutmeg and ginger- blend together until well mixed.
  • Empty the blender into a bowl so that you can half the batter. Set 1/2 of the batter aside and use the other half to line the bottom of the springform pan. Place both the 1/2 still set aside and that in the springform pan into the freezer while you make the icing.
  • To make the icing, add the soaked cashews, almond milk, almond extract, coconut oil, maple syrup to the blender and blend until it makes a paste.
  • Remove the loaf pan from the freezer and make a layer of icing (using a spatula) along the top of the base (thin layer). 
  • Next, take the second half of the base batter and layer on top of the first layer now covered with icing- even out as much as you can. 
  • Spread the remaining batter on top of the cake, and place into the freezer.
  • Allow the cake to set in the freezer at least 60 minutes, but preferably overnight or for a few hours.
  • When you want to serve the cake, remove from the freezer and allow to thaw for 20-30 minutes before cutting and serving.
  • Enjoy!
Course: Dessert
Cuisine: dairy free, gluten free, vegan
Keyword: allergy friendly, cake recipe, dessert, Gluten Free, gluten free dessert, healthy dessert, paleo dessert, raw

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