Raw no-bake carrot cake

Raw no-bake carrot cake

They are no-bake so they whip up super quickly! You will have to soak your cashews overnight but that’s pretty much the longest step. Because this is a raw dessert, it will have to be stored in the freezer and served almost immediately after taking it out, since it will start to soften. But as delicious as these bars are, I hardly believe you will have any leftovers to store.


  • 2 and 1/2 cups shredded carrots
  • 1 and 1/2 cup raw walnuts
  • 1 cup Medjool dates, pitted
  • 1 cup unsweetened shredded coconut
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • pinch of salt

For the cashew cream frosting:

  • 1 cup raw cashews, soaked overnight
  • 1/4 cup water
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract or vanilla beans
  • 1 tablespoon lemon juice
  • 1/3 cup coconut oil, melted


Line an 8×8 inch glass baking dish with parchment paper, making sure to leave an overhang on both sides of the pan.

To a food processor, add walnuts and Medjool dates. Process until mixed and well ground into a coarse, sticky texture. Add carrots, coconut, and spices and process together until ingredients are well-incorporated. Scrape down the sides as needed.

Press the mixture evenly into the prepared baking dish and place it in the freezer while you prepare the frosting.

To a high-powered blender, add soaked cashews, water, maple syrup, vanilla extract and lemon juice. Blend together until smooth. Add coconut oil and blend again, until well-combined and creamy.

Pour frosting over chilled bars and smooth it out. Cover and freeze for 2-4 hours. When ready to serve, remove from freezer and use parchment paper overhang to pull out of the pan. Then, let it thaw for 5 minutes before using a hot knife to cut into squares. Store leftovers in the freezer.

Recipe from My Darling Vegan