Go Back
+ servings
Square piece of no-bake carrot cake on white parchment paper.

No-Bake Carrot Cake (Vegan, Gluten Free)

5 from 1 vote
This easy vegan no-bake carrot cake comes together in 30 minutes. It's soft, spicy and covered with the best vegan white chocolate frosting.
Print Pin
Prep Time: 30 minutes
Resting Time: 4 hours
Total Time: 30 minutes
Servings: 8
Author: Eloïse Jennes


For the cake

  • 1 cup (120 g) gluten-free oats
  • 1 cup (150 g) whole almonds
  • 2 handfuls of crushed walnuts
  • 3-4 medium carrots 200 g when grated
  • 100 g date syrup


  • 2 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 tsp vanilla extract

For the frosting (optional)

  • 1 cup (140 g) cashews soaked in hot water for 2h
  • 20 g cocoa butter
  • 1 tablespoon maple syrup or powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tbsp + 1 tsp lemon juice
  • ¾ cup (180 ml) plant-based milk


  • If you're making the frosting, put the cashews into a bowl with boiling water for at least 30 minutes (we recommend 2 hours).

For the cake

  • Blend the oats and the almonds in a blender or food processor until finely ground. Roughly crush the walnuts with a knife.
  • Wash and peel the carrots. Grate them using a grater or the grating blade of your food processor.
  • Combine the oat flour, almond flour and grated carrots in your food processor by pulsing several times. Alternatively, add everything to a large mixing bowl and combine with a spatula.
  • Add the date syrup, spices and vanilla extract to a mixing bowl. Combine with a spoon.
  • Pour the date syrup into the food processor and pulse until combined. The mixture should be sticky and hold its shape when you press it between two fingers.
  • Line an 8" square pan (20 cm) with parchment paper. Transfer the mixture into the pan and press down firmly with a spoon or spatula. If you want, you can smooth the surface with wet fingers. Place in the fridge to set while you make the frosting.

For the frosting.

  • Melt the cocoa butter over low heat or in the microwave in 30-second intervals at 650W.
  • Drain the cashews.
  • Blend the cashews with the melted cocoa butter, maple syrup, vanilla extract, lemon juice and plant-based milk until perfectly smooth (it can take up to 3 minutes). Run it through a sieve if necessary.
  • Pour the frosting over the carrot cake. Place in the fridge to set for at least 4 hours (or overnight).


Calories: 314kcal | Carbohydrates: 32g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Fiber: 5g | Sugar: 13g
Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media