lookbook cookbook vegan no bake carrot cake

This easy take on an old classic is perfect for spring with a coconut lemon frosting. As featured on PETA.

Makes 9

Sweetness - 2/3
Difficulty - 2/3 


1 cup walnuts
1 cup dried, pitted dates
1 cup shredded carrot
1/2 cup dried shredded coconut
2 tablespoons agave nectar
1 tablespoon extra virgin coconut oil
1 tsp cinnamon
1/2 tsp ginger
pinch sea salt
zest from one orange (optional)


1 cup raw cashews, soaked for one hour and rinsed well
1/3 cup extra virgin coconut oil, at room temperature
5 tablespoons agave nectar
1 teaspoon pure vanilla extra
1 tablespoon fresh lemon juice
pinch sea salt
1 tablespoon purified water, or as needed

lookbook cookbook vegan no bake carrot cake

Put the walnuts in your food processor and blend into a coarse powder. Throw in the dates, carrots and shredded coconut and pulse a few times. Add the maple syrup, coconut oil, cinnamon, ginger and sea salt and blend until mixed into a sticky dough. Do not overblend.

Remove from the blender and place in an 8"x8" dish or container. Use a rubber spatula to smooth it out and distribute evenly. Make sure you press it in so the dough becomes compact. Place in the freezer to set while you make the frosting.

To make the frosting, add the cashews to your food processor and blend into a course powder. Add the rest of the ingredients, except for the water, and mix until smooth. Use a rubber spatula to scrape down the sides on occasion to make sure it all blends well. If it is too thick, add a 1/2 tablespoon of purified water at a time to get desired consistency.

Remove the cake from the fridge and use your rubber spatula to spread the frosting on top. Put back in the freezer to set for 30 minutes. Remove from freezer and cut into small squares to serve. Garnish with orange zest before serving, if you choose. Best kept stored in the refrigerator.


  1. Congrats on Peta!

  2. Super delicious and easy to make! Thank you for posting!