The No-Bake Carrot Cake

Split lemon cashew cream and spiced carrot cake is a winner. No oven required! No dairy, gluten or refined sugar. Raw vegan, but still bursting with that carrot cake flavor and texture!

  • 2 cups cashews, soaked overnight
  • ½ cup fresh lemon juice
  • 1/4 cup pure maple syrup
  • 1 tbsp vanilla
  • ½ cup – 1 cup coconut oil


  1. Blend together cashews, lemon juice, maple syrup, vanilla, adding filtered water until nice and smooth.
  2. With blender running, slowing pour in coconut oil.
  3. Let set in fridge for 30 mins for easy growing when you make the carrot wedding cake layer.


  • 1 cup almonds
  • 1 cup cashews
  • 2 mugs shredded coconut
  • 1 cup almond meal
  • 2 large carrots, peeled & grated
  • 1 cup currants
  • 2 tsp cinnamon
  • 2 tsp nutmeg
  • 1 tsp vanilla
  • 1 tbsp lemon zest
  • ½ cup Medjool dates
  • ¼ glass maple syrup
  • ¼ cup coconut essential oil


  1. In the meals processor, pulse the almonds, cashews, and half the coconut to a crumble. Transfer to a huge mixing bowl.
  2. In the top dish, add almond meal, staying coconut, grated carrot, currants, cinnamon, nutmeg, vanilla, and lemon zest to the nut crumble.
  3. In the meals processor, pulse dates, sweetener and coconut oil.
  4. Add wet blend to the dry out mixture in the top bowl and blend together.
  5. Line a 20cm springform wedding cake tin with parchment paper.
  6. Take away the cashew cream from the fridge and start to coating your wedding cake, you start with the carrot wedding cake mix. Even with the back of a spoon and add a layer of cashew cream. Smooth and place back in the freezer for 15 minutes.
  7. Remove from freezer and add another layer. Continue until you have used all of the carrot cake and cashew cream.
  8. Replace in the freezer to set.


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