My cookbook is here! 
This no bake carrot cake is a delicious, good for you treat made healthy, and it all comes together in your food processor!
This raw, no bake carrot cake is a nutritional powerhouse that proves you don’t need an oven to create a gourmet dessert. By pulsing together fresh carrots, dates, almond flour, pecans, walnuts, maple syrup and cinnamon you create a base that is naturally sweet and incredibly moist.
The frosting swaps the traditional sugar heavy recipe for a lighter, protein packed blend of cream cheese and Greek yogurt. Sweetened naturally with a touch of maple syrup and a hint of cinnamon, this topping offers a tangy contrast to the earthy sweetness of the cake.
It’s gluten free and contains no added cane sugar, it’s a guilt free way to satisfy a dessert craving while fueling your body with wholesome fats and vitamins.
Whether you’re looking for a healthy meal prep snack or a crowd pleasing dessert for dietary restricted guests, this dish delivers sophisticated flavor with minimal effort.
If you like this recipe, you will also love my Healthy Orange Carrot Cake or my Healthy Carrot Cake Cookies.
Thank you for stopping by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!
No Bake Healthy Carrot Cake (No Refined Sugar)
Ingredients
- 2 medium carrots, cut into chunks
- 10 medjool dates, pitted*
- 1/4 cup (80 g) maple syrup
- 1/2 cup (50 g) pecans
- 1/2 cup (60 g) walnuts
- 1/2 cup (55 g) almond flour
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
Cream Cheese Frosting:
- 4 oz (115 g) cream cheese, room temp
- 1/2 cup (100 g) Greek yogurt
- 2 tbs maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
Instructions
- Line an 8×4 inch loaf pan with parchment paper.
- In a food processor, pulse together the carrots, dates, syrup, pecans, walnuts, almond flour, cinnamon, salt and vanilla until mostly smooth. Transfer mixture to the loaf pan and spread out evenly. Place in the freezer for at least 3 hours.
Cream Cheese Frosting:
- In a medium bowl using an electric hand mixer, beat together the cream cheese, yogurt, syrup, vanilla and cinnamon until smooth. Transfer the frosting to the top of the cake and spread out evenly. Place it back in the freezer for at least 1 hour. Serve with a sprinkle of cinnamon on top.
Notes
- If your dates are hard, soak them in warm water for 10 minutes prior to blending. Drain the water prior to adding to food processor.
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use vegan cream cheese and yogurt instead of traditional.
Do the carrots must be cooked or raw?
Raw carrots
Hi:
For people who are prone to kidney stones, Almond Flour is a real problem. It would be great if you would offer some substitutions for Almond Flour.
Thanks!
Hi Stephanie, I do have two other carrot cake recipes without almond flour! I will link them below:
https://hungryhappens.net/healthy-oatmeal-carrot-cake-bread/
https://hungryhappens.net/carrot-cake-loaf-with-cream-cheese-frosting/
I almost never post comments but…….this recipe is amazing!
Hi Natalie, that’s awesome – thank you for the kind feedback!
This was really very delicious! Just enough sweetness- but not too sweet! My husband, who doesn’t like anything that is “healthier”, really enjoyed this!
HI Linda, I’m so glad you both loved the cake!
This took way longer than ten minutes to make because the mixture was so dry to get it all blended. I had to add some water to the mixture and I had to do it in batches.
I’m proud of myself for making this as I don’t eat many of the ingredients on their own. I used 2/3 ginger with 1/3 cinnamon as too much cinnamon gets me sometimes.
Despite the terrible experience making it, I would love to make this again but with pumpkin and use pumpkin pie spice. It might even blend up better because there’s a little more moisture.
It’s tasty though. A bunch of stars knocked off because of how hard it was to make.
Can it be frozen please? I wouldn’t eat all that in four days.
Hello, yes!
Hi
Can you add protein powder to base
Hi Nadia, I haven’t tried it but it should work great
Is this served frozen or dontou defrost it to eat it, please?
also, I love little pieces of walnuts in carrot cake. can I pit extra little pieces in the mixture after I’ve processed as per the recipe?
Thanks!
Hi Jane, I store this in the fridge… Yes, you can add additional chopped walnuts if you like – I wouldnt, but it could work.
We are so excited to make this wonderful carrot cake….so healthy, we could have it every day!! Thank you!
Hi Nancy, that’s awesome and trust me, you will love it!
I want to make this! it looks so delicious! what is the serving size for the carb count?
Hi Stefani, all nutritional info is listed below the recipe… Serving portions are listed at the top of the recipe box.
Enjoy!!
Can I use gluten free flour and what can I use instead of dates? Tome dates have a weird texture
Hi Davina, I haven’t tried it with other dried fruits so i cannot say for sure the result.. maybe try it with dried figs.
As far as the flour goes, I also cannot recommend another flour since I’ve only tried it with the almond flour!
Thanks for the information.
Enjoy the recipe Adam!