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No Bake Carrot Cake


Carrot cake must be one of my favourite desserts. I love the unbaked version even more than the original because you can really taste the juicy sweet carrots and raisins. 

Recipe (serves 8)

For the cake:

  • 2 large carrots, grated
  • 1 1/4 cup walnuts
  • 8 medjool dates
  • 2/3 cup raisins
  • 3/4 cup oatmeal
  • 2 tsp lemon zest
  • 1 tsp cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/2 tsp all spice (optional)
  • Pinch of salt


  1. First, blend 1.5 carrot, 1 cup walnuts, the medjool dates, 1/3 cup raisins, the oatmeal, cinnamon, lemon zest, ginger, nutmeg, salt and all spice until a dough forms.
  2. Then, gently pulse in the rest of the carrot, walnuts and raisins. In this way, you have a kind of chunky carrot cake.
  3. Place in a baking pan with baking paper and place in the freezer.

Cashew tofu cream cheese:

  • 1.5 cup raw soaked cashews
  • 1/3 cup melted coconut butter or oil
  • 2 tablespoons maple syrup
  • 1 tsp vanilla extract
  • 1 tablespoon lemon juice


  1. Blend all these ingredients together until smooth.
  2. Pour over the carrot cake and place back into the freezer.
  3. Before serving, let the cake thaw a bit.

I would love to see your recreations. Tag me @nourishingfoods to get featured! And I'd love if you leave a comment down below if you liked it. 

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