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Raw Carrot Cake with Cashew "Cream Cheese" Frosting (Vegan, Gluten Free, Refined Sugar Free)

Raw Carrot Cake with Cashew "Cream Cheese" Frosting (Vegan, Gluten Free, Refined Sugar Free)

No baking required for this delicious and healthy Raw Carrot Cake with Cashew “Cream Cheese” Frosting. It’s vegan, gluten free, and refined sugar free!
Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine Vegan
Servings 8 -10 servings


  • 1 cup raw cashews
  • ½ cup shredded coconut unsweetened (SHOP[/b[)
  • ½ cup gluten free rolled oats SHOP
  • 1 tsp cinnamon SHOP
  • 1 tsp ground ginger SHOP
  • ¼ tsp salt
  • ½ cup walnut chopped
  • 4 ½ cups grated carrots
  • 3 ½ oz pitted Medjool dates about 11
  • 3 tbsp coconut oil melted
  • 1 orange zest and ⅓ cup juice

Cashew "Cream Cheese" Frosting

  • 1 ¾ cups raw cashews soaking in hot water for at least 30 minutes
  • ½ cup full fat coconut milk
  • 2 tbsp maple syrup
  • juice of 1 lemon
  • 1 tsp vanilla I used Rodelle's Organic Baker's Extract


  • Line a spring form pan with plastic wrap and set aside.
  • In a food processor, add cashews, shredded coconut, oats, cinnamon, ground ginger, salt, and orange zest. Process until fine texture. Transfer to a large mixing bowl and stir in chopped walnuts.
  • Add grated carrots, dates, and melted coconut oil to food processor. Pulse until chopped. Add carrots to cashew/oat mixture along with orange juice. Stir to combine.
  • Transfer mixture to prepared spring form pan. Cover with plastic wrap and refrigerate at least 4 hours or over night.
  • Once cake is chilled, remove from pan and cover with cashew "cream cheese" frosting. Dust lightly with cinnamon and top with chopped walnut, and shredded coconut, if desired.
  • To make the frosting, add drained cashews, coconut milk, maple syrup, lemon juice, and vanilla to blender. Blend on high speed until smooth and creamy.
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