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Slice of No-Bake Carrot Cake with creamy frosting and carrot topping on a white plate

No-Bake Carrot Cake (Vegan & Gluten-Free)

Emily Wilson
This No-Bake Carrot Cake is creamy, lightly spiced, and naturally sweetened with dates and maple syrup. Made without eggs, dairy, or gluten, it sets beautifully in the fridge for a soft yet sliceable texture. Perfect for Easter brunch, spring gatherings, or a wholesome make-ahead dessert.
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Prep Time 30 minutes
Chill Time 2 hours 30 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12 pieces
Calories 320 kcal

Equipment

  • Food processor
  • High-speed blender
  • 7x7 inch baking pan
  • Parchment paper
  • Small saucepan

Ingredients
  

Carrot Cake Base

  • 2 1/2 cups finely grated carrots
  • 2 cups oat flour gluten-free if needed
  • 1 cup Medjool dates pitted and soft
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup walnuts
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1 pinch salt

Cream Layer

  • 1 cup raw cashews soaked and drained
  • 1 cup full-fat coconut milk canned
  • 2 1/2 tablespoons cornstarch or arrowroot powder
  • 3 to 4 tablespoons maple syrup
  • 3 tablespoons coconut oil melted
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons granulated sweetener optional

Instructions
 

  • Line a 7x7 inch baking pan with parchment paper, leaving an overhang for easy removal.
  • In a food processor, pulse the walnuts and shredded coconut until crumbly. Add oat flour, cinnamon, ginger, allspice, and salt. Pulse briefly to combine.
  • Add grated carrots and soft dates. Process until the mixture sticks together when pressed between your fingers. If too dry, add an extra date.
  • Press half of the mixture firmly into the prepared pan. Place in the freezer while preparing the cream layer.
  • In a small saucepan, whisk together coconut milk, cornstarch, and granulated sweetener. Bring to a gentle boil, whisking constantly, and simmer for 1 minute until thickened. Remove from heat and cool slightly.
  • In a high-speed blender, combine soaked cashews, maple syrup, melted coconut oil, vanilla extract, and the thickened coconut mixture. Blend until completely smooth and creamy.
  • Pour half of the cream over the chilled base and freeze for 45 to 60 minutes until firm. Add the remaining carrot mixture on top and press gently. Spread the remaining cream evenly over the surface.
  • Freeze for 2 to 3 hours until fully set. Let sit at room temperature for 20 to 30 minutes before slicing into 12 pieces.

Notes

For a simpler version, press all of the carrot mixture into the pan at once and spread the full cream layer on top. Store covered in the refrigerator for up to 5 days or freeze slices for up to 3 months. For a nut-free version, substitute sunflower seeds for walnuts and cashews.
Nutrition Facts:
.Calories: 320 kcal 
.Carbohydrates: 38 g 
.Protein: 6 g 
.Total Fat: 18 g 
.Saturated Fat: 9 g 
.Cholesterol: 0 mg 
.Sodium: 65 mg 
.Potassium: 420 mg 
.Fiber: 5 g 
.Sugar: 17 g 
.Vitamin A: 4400 IU 
.Vitamin C: 2 mg 
.Calcium: 45 mg 
.Iron: 3 mg