This no-bake vegan carrot cake is a lighter, simpler take on a classic dessert. Made without refined sugar, eggs, or gluten, it uses naturally sweet ingredients to create a soft, satisfying cake without the need for baking. It’s an ideal recipe for warm weather, quick preparation, and anyone looking for a cleaner, more approachable version of carrot cake.
No-Bake Vegan Carrot Cake
Course: Breakfast, Snacks, MainCuisine: EuropeanDifficulty: Medium10
servings1
hour30
minutesA simple no-bake vegan carrot cake made with fresh carrots, dates, oats, and nuts — naturally sweet, refined sugar-free, and perfect for everyday healthy eating.
Ingredients for Icing
100 g / 1 Cup Cashews
1 Tbsp Coconut oil
3 Tbsp Date Syrup
3 Tbsp Coconut milk
- Ingredients for Carrot cake base
2 Cups / 250 g pitted Medjoul dates
1 1/2 / 150 grams Cups grated Carrots
1 1/2 / 180 grams Cups Almonds
1 1/2 Cups / 80 grams Dessicated Coconuts
1 1/2 Cup 250 grams Quick Oats
1/2 Tbsp Cinnamon Powder
1/2 Tbsp Vanilla Extract
1/2 Tbsp Fresh Ginger
- Substitutes
Date syrup can be substituted with Coconut Syrup, Maple Syrup or a Honey
Cooking Instructions
- Soak 100 g cashews in water for 2 hours for the icing.
- Pit 2 cups Medjool dates (about 250 g), soak them in room-temperature water for 30 minutes.
- Peel and grate 3 medium carrots to get about 1½ cups grated carrot.
- Lightly toast 1½ cups plain unsalted almonds on medium heat for 2–3 minutes; cool.
- Blend toasted almonds to a coarse ground (not fine flour).
- Add 1½ cups desiccated coconut to the ground almonds and transfer to a bowl.
- Blend quick/rolled oats and add to the bowl.
- Add ½ tbsp ground cinnamon (and 1 tbsp grated ginger if using); mix in the grated carrots.
- Squeeze excess water from soaked dates, blend with ½ tbsp vanilla extract into a smooth paste.
- Add date paste to the bowl and knead everything until it forms a soft, cohesive dough.
- Line a cake mold with parchment, press dough firmly and evenly, and smooth the top with a wet spoon.
- Cover and freeze the base for 1–2 hours (not overnight).
- Drain cashews, blend with 1 tbsp coconut oil + 2 tbsp date syrup; add 3 tbsp coconut milk and blend smooth.
- Lift cake out using parchment, trim edges if desired, and cut into portions.
- Spread icing on each piece and top as desired (walnut/orange zest), ideally just before serving.
Recipe Video
