It seems like an eternity since I made my first raw carrot cake, some 15 years ago. A small group (4 of us) formed the ‘Raw Pudding Club’ – we’d gather before lunch, all bringing the most delicious raw desserts (with an occasional salad on the side 😉 ). We’d spend 12 hours straight endulging, chatting, learning, laughing, crying and inspiring one another with anything from food to optimal health to bushcraft skills or even how to fix your car. My ‘Raw Pudding Club’ friends will always have a special place in my heart…

Raw Carrot Cake was my speciality. It had a intangible je ne sais quoi about it. I used quite fancy equipment back to make it back then, but recently decided to bring it back in a way that just about anyone could create. This is really special to me and it’s an honour and joy to share it with you. I’ve even created a video that shows you how below (especially helpful for visual cues)!carrots

It’s best to use a food processor to get the right cake-like consistency; although you can get away with using a blender or even a hand blender (but beware that you don’t over blend it!).

I use soaked dates, walnuts and carrots to create the main body of the cake, along with a decadent dance of flavours from freshly ground nutmeg, fresh ginger and ground cinnamon. Every ingredient is full of goodness. In fact each slice of cake is a meal in itself! Having said that, it’s still incredibly rich, so enjoy in moderation.

 

 

Video Recipe Demo & Written Instructions

I’ve created a ‘how to make raw carrot cake’ video here (and you can also scroll down further for written instructions). The video is visual, so if you’d like more help on ‘what the consistency should be like’ or ‘how to mould the cake’ or extra little tips and hints, then you’ll find the video really helpful…

4.8 from 4 reviews
No-bake Carrot Cake - Yes! (glutenfree, vegan with video)
 
Prep time
Total time
 
An extremely delicious, decadent, healthy raw, no-bake carrot cake recipe. Totally plant-based and glutenfree, sweetened only with dates.
Author:
Recipe type: Dessert
Cuisine: Glutenfree, vegan, dairyfree
Serves: 6 slices
Ingredients
Cake Ingredients
  • 100g (3½ oz) dates (will need soaking)
  • 100g (3½ oz) walnuts
  • 1 large carrot
  • ¼ teaspoon nutmeg (freshly ground)
  • ½ teaspoon fresh ginger (grated)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon coconut oil (not melted)
  • 3 tablespoons ground almonds
Creamy frosting ingredients
  • Handful cashews (will need soaking)
  • Handful dates (will need soaking)
  • Dash of vanilla extract
  • Dessicated coconut to dress
Instructions
Preparation ahead of time
  1. Soak the following ingredients in pure water (to make them easy to blend later)...
  2. The 'dates' (for the cake) - for about 2 hours.
  3. The 'cashew & dates' (for the creamy frosting) for at least 2 hours (can leave the frosting ingredients soaking for a lot longer).
How to make the cake
  1. After 2 hours, drain the dates for the cake. Add to the food processor with the walnuts and process for about 20 seconds, until you get a rustic chunkiness. It should not be a puree, although it should be able to easily stick together.
  2. Grate carrot and add to food processor.
  3. Grate nutmeg and ginger with a fine grater and add to the processor along with the ground cinnamon.
  4. Add 1 tablespoon of coconut oil. Note: Coconut oil actually only turns to oil at 24°C (76°F), so unless you live in a really warm place, it's probably solid (a soft kind of solid). That's perfect.
  5. Combine all ingredients (except ground almonds) in a food processor, pulsing, taking off the lid and scraping down as required. It shouldn't take long to blend all ingredients together. A chunky rustic blend is required - where everything is chopped up small, but holding together when pressed.
  6. Place mixture into a mixing bowl; add ground almond and mix everything together using a pressing motion with the back of a metal spoon. If you see any solid lumps of coconut oil, just work and press them in until they disappear.
  7. Scrape ingredients onto a large plate and mould into a shape of choice (square, round, heart, star - whatever you like). Place in the fridge for as little or as long as you want to.
To make the creamy frosting
  1. Soak the cashews and dates for at least 2 hours to make them soft enough to blend. This is a minimum soak time. You can leave them for a lot longer (even over night) if you prefer. Once soaked, drain thoroughly, add a dash of vanilla extract and blend until you achieve a thick cream.
  2. Spread frosting evenly and thickly to coat the cake.
  3. Serve as it is or sprinkle with dessicated coconut and garnish with walnuts or edible flowers etc.

This cake will keep in the fridge for a few days or can be served immediately. It should taste great as it is, although the flavours will continue to dance and entwine the longer it is left.

VARIATION NOTE: This cake is wonderfully forgiving if you vary the ingredients. If you don’t have coconut oil or ground almonds (for example) you can totally leave them out, and still get an amazing cake. You can can add a little or less of the warming spices, depending on personal taste too.

I hope that you enjoy this recipe as much as we do here.

From my heart to yours

Trinity

This No-bake Carrot Cake recipe is from my book Angelicious. Click here to check it out.

Angelicious Book Banner Book page

Pin it on your pinterest board for later…
No bake carrot cake PIN

45 Comments

  1. lisa October 15, 2014 at 8:35 am - Reply

    Hi Trinity
    just checking that the cake only has one carrot in it? If so it could be called the one carrot cake! I have shared this recipe and lots of my friends have shared it as well! Xx

    • Trinity October 15, 2014 at 8:52 am - Reply

      If you use a large carrot then yes, just one carrot should do (it’s not a massive cake)…
      If you use small carrots, then several will do the trick 🙂
      Enjoy, enjoy!!!
      x

      • lisa lowy November 4, 2014 at 10:58 pm - Reply

        the dates are soaking overnight…… ready for tomorrow!

  2. Susanne October 19, 2014 at 1:57 pm - Reply

    Hi Trinity,
    What a great recipe, I love no-bake cakes 🙂 and I tried it on this rainy and grey day – it was delicious !

    • Trinity October 19, 2014 at 11:45 pm - Reply

      That’s awesome to hear! Delighted to know that it cheered up your day.

  3. […] and then you will be ready to make the cake, video below and full recipe and explanation at http://www.trinityskitchen.com/ […]

  4. Helene Vilbert October 23, 2014 at 11:15 am - Reply

    Hi Trinty, I am diabetic and was wondering what I could use to replace the dates with? Your recipe sounds just what I need for dessert.
    Thank you so much for sharing.
    Namaste
    Helene

    • Trinity October 23, 2014 at 11:20 am - Reply

      Hi Helen,
      What would you normally replace dried fruits with on your diabetic diet? Do you eat any dried fruit at all? Or fresh fruit perhaps?
      Trinity

    • Susanne F November 7, 2014 at 9:31 am - Reply

      To the best of my knowledge diabetics can eat dates (in moderation)http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/making-healthy-food-choices/fruits.html x

  5. […] Trinity | Trinityskitchen […]

  6. Carol December 11, 2014 at 5:46 am - Reply

    Trinity: this cake sounds absolutely scrumptious and healthy too! I too am a Type 1 diabetic and need to know carbohydrate content of everything I put in my mouth so that my insulin bolus can be perfect.

    Any clue how many carbs in one serving?

    Thanks so much.

    • Trinity December 11, 2014 at 8:42 am - Reply

      Ahhhw thanks for your kind words.
      I am actually not into carb counting, so I can’t help you there too much. This isn’t really a carb rich recipe, although it does have a heart portion of dried fruits in it, which you might have to watch out for. I am sure there would be a way you could find out by getting the values for each individual ingredient.

    • Sadie February 9, 2015 at 9:19 pm - Reply

      Hi Carol —
      I used a recipe analysis tool from caloriecount.com and there are 19g of net carbs per serving when 6 servings are used — though I did not include the frosting in the analysis.

  7. Alina January 13, 2015 at 10:31 pm - Reply

    Wow, your carrot cake sounds amazing! I’ve always loved carrot cake but never thought to make a raw version. Looks like I’ll be making it soon!

  8. Sadie February 15, 2015 at 9:44 pm - Reply

    I made this for Valentine’s Day and it was absolutely amazing! I loved how I could taste each individual ingredient! This was my (and my husband’s) first raw cake and it was a wonderful introduction. The only issue I had was my ratio of cashews to dates seemed to be off — I couldn’t get the frosting to a creamy consistency. However, it was still amazing. Thank you, Trinity!

    • Trinity @ Trinity's Conscious Kitchen February 15, 2015 at 10:03 pm - Reply

      This is wonderful to hear Sadie. Well done.

      A note about the frosting… The frosting can come out a little chunky depending on what you have to blend it with. I always use a hand blender, so I can really get in there (with the smaller quantities listed) and keep blending until I am happy with it. If you use a regular jug blender then I guess it’s a little more difficult to get a super creamy texture. I often like it a little rustic anyway.

      • Sadie February 22, 2015 at 5:50 pm - Reply

        Ah — yes, I was using a jug blender! Thank you for the tip! I enjoy a rustic texture, as well.

  9. Brian Holloway March 9, 2015 at 8:54 am - Reply

    Dear Trinity
    I have been teaching cooking for some years and also have been preparing raw foods more now than cooked and when I have time I’ll be preparing a cookbook and food preparation that needs no free in the house only a cool room with no electricity. I have lectured on sustainable living for many years, and as yet I have not seen any book that offers the person the ability to cook and prepare food without a fridge I love your carrot cake and I found this by accident thank you for this delightful accident down in kangaroo land brian

    • What an excellent idea for a book. I LOVE the idea of a recipe book for dishes without electricity. For me it is helpful to be able to function with or without electricity and even at times without a heat source. I never take it for granted 🙂 Please do drop me a line when you’ve done your book. Would love to check it out.

  10. Melissa March 11, 2015 at 5:07 pm - Reply

    I am so grateful for this recipe! My boyfriend and I recently stopped consuming processed sugars, so I was searching for desserts that could be made with dates, and came across this gem. I love the fresh ground spices, and it is amazing how much the cake tastes like carrot cake (except waaay better!). I added some coconut cream to my frosting to give it some additional creaminess, as the soaked cashews and dates were too thick to blend, and I threw in some organic raisins for texture. My boyfriend said it was in the top five best things I’ve ever made. We are three weeks sugar-free and feel fantastic!

    • Big congratulations on your moves towards healthy eating! I am delighted to hear that you guys loved this. Coconut cream is just the sort of thing I might add too – sounds delicious.
      Thanks for posting your comment.

  11. Ceara @ Ceara's Kitchen March 24, 2015 at 3:54 pm - Reply

    So delicious and brilliant my friend! Can’t wait to try you tried and true raw carrot cake! Love all the ingredients in there! <3

  12. Airyfairycelt April 11, 2015 at 5:55 am - Reply

    This site is a revelation.
    I love healthy food, but quick and easy is such a bonus.
    Wonderful for those with arthritis.
    Some raw foods are welcome as I try out with mixed success so help is very welcome.

  13. Kat June 29, 2015 at 2:53 pm - Reply

    Just wonder if I could use pecans as I have everything but walnuts? I have lots of pecans 🙂
    It looks delicious and I can’t wait to try it. Thanks for posting.

    • Yes indeed Kat – I make this exclusively with pecans when I am in the USA because I often find them easier to find. It works wonderful with pecans instead of walnuts.

      • Kat June 29, 2015 at 8:37 pm - Reply

        Great Trinity, good to hear. I’m in Canada but my partner bought pecans by accident when I asked for walnuts, so now I have a lot of pecans. I’ll let you know how the family likes it.

  14. Kat June 30, 2015 at 11:37 am - Reply

    It was delicious! My partner and I absolutely enjoyed it. And it was so easy to make. The only thing I added differently (besides the pecans – having no walnuts) was I added some lemon zest. I will definitely make this again when my vegan/GF friends come for a visit the end of the month.
    Thanks again for sharing.

  15. Agata September 22, 2015 at 6:41 am - Reply

    I made this cake yesterday. I like it but my family is not ready for it yet:) Next time I will blend carrots into finer consistency.

  16. Becky December 21, 2015 at 8:48 pm - Reply

    This looks so good!

  17. Jenn December 21, 2015 at 10:24 pm - Reply

    Wow, love how easy this is! Carrot cake is sooo good! Glad to see a no bake and healthy version!

  18. Sophia @Veggies Don't Bite December 21, 2015 at 10:27 pm - Reply

    Trinity, this sounds so good! I’m putting it on my must make list. My hubby LOVES carrot cake!

  19. Harriet Emily December 21, 2015 at 10:30 pm - Reply

    Yum yum yum! This cake looks gorgeous Trinity, and I love that it’s no bake and so healthy! Such a beautiful creation <3

  20. Lucie December 22, 2015 at 11:52 am - Reply

    I love the idea of the raw pudding club 😀 that’s brilliant. And this cake is one of my favorite recipes from your blog. So simple and delicious. The creamy, caramel-like frosting is heavenly <3

  21. Melissa December 7, 2016 at 11:35 am - Reply

    I made this carrot cake this morning
    I’ve got mine on low in the dehydrator and my kitchen smells like a space jar and Christmas
    I made this cake with Alex on the concious kitchen retreat and I tasted soooooo good!
    X

    • Trinity @ Trinity's Conscious Kitchen December 7, 2016 at 11:47 am - Reply

      My heart is jumping with delight to hear that Melissa! This cake is awesome and I can feel it permeating into your whole home.

      And you have no idea how synchronistic it is for you to mention the Conscious Kitchen Retreat. My passion is in retreats (as I am sure you could tell ha ha), although I’d put them on hold for a while. I’ve recently been reshaping my life so that I can run them regularly. So, I’ll be reconvening in May 2017 and offering them regularly (every two or three months) thereafter. I’d also like to evolve them with different durations, different locations and have different themes. If there is a particular theme that interests you, please do feel free to share your thoughts.
      Love
      x

  22. Melissa December 7, 2016 at 6:11 pm - Reply

    Wow that sounds really exciting!
    I enjoyed the retreat and came away feeling very inspired.
    I would love to come to another one so please do let me know when you have dates for next year. My life has taken a different path recently also.
    I love all of your recipes but especially love the raw ones. I’m trying to incorporate a higher percentage of raw food into my life.

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