Raw Carrot Cake with

Vegan Cream Cheese

Frosting
GF VG V DF NS

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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!

Raw Carrot Cake with Vegan Cream Cheese Frosting

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 Iber, 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.

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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:

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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 PRINT

Cake with
Vegan Cream
Cheese
Frosting
Raw vegan carrot cake
made with 10
wholesome ingredients!
Tender, 30 minutes to 4.95 from 86 votes

make, and topped with

an optional cashew
cream cheese frosting!

Author Minimalist Baker

PREP TIME TOTAL TIME

30 minutes 30 minutes

Servings 16 (Slices)

Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

US Customary – Metric

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 extract

CAKE
2 cups Inely 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

j. 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.

l. Using a box grater or the grater attachment

on your food processor, grate the carrots
and set aside.

m. 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.

n. To the food processor, add the walnuts,

vanilla, salt, and spices. Blend until a semi-
Ine 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.

q. 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.

r. 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!)

t. 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-Irm to the touch.

w. 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).

x. 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.

Video

Raw Carrot Cake with Vega…

Notes

*Nutrition information is a rough estimate

calculated without optional ingredients.

Nutrition (1 of 16 servings)

Serving: 1 slice Calories: 217

Carbohydrates: 30.5 g Protein: 3.6 g

Fat: 10.8 g Saturated Fat: 1.5 g

Sodium: 54.2 mg Fiber: 5 g Sugar: 23.3 g

did you make this

recipe?
Tag @minimalistbaker on Instagram
and hashtag it #minimalistbaker so
we can see all the deliciousness!

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