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! This cake is moist, crunchy, sweet, and perfectly spiced.

Raw Carrot Cake [Vegan, Gluten-Free]





For the Cake:

  • 1 cup raw cashews
  • 1/2 cup shredded coconut, unsweetened (SHOP[/b[)
  • 1/2 cup gluten free rolled oats (SHOP)
  • 1 teaspoon cinnamon (SHOP)
  • 1 teaspoon ground ginger (SHOP)
  • 1/4 teaspoon salt
  • 1/2 cup walnut, chopped
  • 4 1/2 cups grated carrots
  • 3 1/2 oz pitted Medjool dates, about 11
  • 3 tablespoons coconut oil, melted
  • 1 orange (zest and 1/3 cup juice)

For the Cashew Cream Cheese Frosting: 

  • 1 3/4 cups raw cashews, soaking in hot water for at least 30 minutes
  • 1/2 cup full fat coconut milk
  • 2 tablespoons maple syrup
  • juice of 1 lemon
  • 1 teaspoon vanilla


  1. Line a springform pan with plastic wrap and set aside.
  2. In a food processor, add cashews, shredded coconut, oats, cinnamon, ground ginger, salt, and orange zest.
  3. Process until fine texture. Transfer to a large mixing bowl and stir in chopped walnuts.
  4. Add grated carrots, dates, and melted coconut oil to the food processor. Pulse until chopped. Add carrots to cashew/oat mixture along with orange juice. Stir to combine.
  5. Transfer mixture to the prepared springform pan. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
  6. Once the 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.
  7. To make the frosting, add drained cashews, coconut milk, maple syrup, lemon juice, and vanilla to blender.
  8. Blend on high speed until smooth and creamy.