Vegan Recipes

No Bake Carrot Cake

No Bake Carrot Cake

Vegan No Bake Carrot Cake is a delightful and healthy dessert that’s perfect for those who prefer no-bake, plant-based treats. It’s not only delicious but also a great way to enjoy the classic flavors of carrot cake without the need for an oven. This recipe combines the natural sweetness of carrots with warm spices and a luscious, dairy-free cream cheese frosting. Here’s how to make it.

Recipe: Vegan No Bake Carrot Cake


For the Carrot Cake:

  • 2 cups grated carrots
  • 1 1/2 cups rolled oats
  • 1/2 cup pitted dates
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup chopped walnuts or pecans
  • 1/4 cup raisins
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • A pinch of salt

For the Cream Cheese Frosting:

  • 1 cup raw cashews (soaked for at least 2 hours, then drained)
  • 1/4 cup coconut milk (or any plant-based milk)
  • 2 tbsp maple syrup (or your preferred liquid sweetener)
  • 1 tsp vanilla extract
  • Juice of 1 lemon

Nutrition Facts (Per Serving – Makes approximately 8 servings):

  • Calories: 250
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Sodium: 45mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 5g
  • Sugars: 15g
  • Protein: 6g


This recipe makes approximately 8 servings.


1. Prepare the Carrot Cake:

  • In a food processor, combine the rolled oats, pitted dates, shredded coconut, spices, and a pinch of salt. Continue pulsing the mixture until it reaches a crumbly consistency and exhibits cohesion when compressed.
  • Add the grated carrots, chopped nuts, and raisins to the food processor. Continue pulsing the ingredients until they are thoroughly blended and the mixture becomes a cohesive consistency.
  • Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
  • Transfer the carrot cake mixture to the prepared pan. Press it down firmly and evenly to form the base of your cake.

2. Prepare the Cream Cheese Frosting:

  • The soaked cashews, coconut milk, maple syrup, vanilla extract, and lemon juice should be combined in a high-speed blender.
  • Continue blending the mixture until it reaches a smooth and creamy consistency. It may be necessary to scrape the inner walls of the blender and blend the mixture once more in order to achieve a homogeneous texture.
  • Taste and adjust the sweetness or lemon flavor, if needed.

3. Assemble the Cake:

  • Spread the cream cheese frosting evenly over the carrot cake base.
  • It is recommended to place the cake in a refrigerated environment for a minimum duration of 2 hours in order to facilitate the process of solidification.

4. Serve:

  • Once set, use the parchment paper overhang to lift the cake out of the pan.
  • Slice it into squares or bars, and it’s ready to be enjoyed.

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