This Raw Vegan Carrot Cake is made with healthy ingredients and requires no baking!

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Carrot Cake

Cashew cream cheese frosting

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Add the walnuts, shredded coconut, almond flour, cinnamon, ginger, nutmeg, salt, orange zest and vanilla extract to a food processor and pulse until crumbly.
Then add the the dates and continue to pulse until the mixture looks like a crumbly dough. (It should feel sticky when you press it between your fingers.)
Add the carrots and pulse just to mix the carrots in.
Line an 8×8 inch pan with parchment paper then scoop the carrot cake dough into the pan spreading it out evenly. Place in the fridge to set.
Blend all the cashew cream cheese frosting ingredients together in a food processor or high-speed blender, scraping down the sides as needed until the mixture is smooth and creamy. (This may take 4-5 minutes.)
Pour the mixture into the pan spreading out evenly, then place in the fridge to set for 4 hours.
Cut into squares and serve.

Use Medjool dates for best results. If your dates are a bit dry, soak them in hot water for 5 minutes then drain them to rehydrate them.

Don’t overprocess the mixture. You want it to be crumbly in the food processor, but not form into a ball.

If you’re mixture isn’t binding together, Add a few more dates.

Make sure to use full-fat coconut cream. You just want to scoop the creamy part off the top of the can.

If your frosting seems grainy, keep blending! It can take a good 5 minutes for the cashew cream to become rich and creamy.