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.
This is so delicious
Thank you Amanda, I’m so glad you love it!
I will definitely make this!! Question can I skip walnuts and pecans?Â
Thanks for your wonderful recipesÂ
Hi Andrea, Thank you so much!
For this recipe, you need a base ingredient like the nuts included here. You can possibly sub in cashews or pistachios instead….
Hello, making it next week, do I serve it frozen or at room temperature?
Hi Demi, in between cold and room temp – more cold than room temp tho
This is a delightful cake. Easy one bowl mix for easy clean up. It is so delicious and the frosting easy peasy. I will be definitely making this again and again. Thank you for the recipe!
Hi Jackie, I’m so glad you loved the no bake carrot cake! Thank you for the kind feedback!
Was hoping someone had tried it with raisins instead of dates. I just have a time trying to find dates at the store. Seems they are always sold out.
Absolutely delicious.
*
Maybe I didn’t do it right, but this is the only recipe that I won’t repeat. I found the carrot part soggy and not sweet enough.Â
 I tried to freeze it, but it didnt’work because the two parts have very different freezing times and results. The frosting became very hard like rock and the carrot part melted very quickly and became  mushy in a couple of minutes.
Sorry! The other stuff you make is delicious!
Hi Viviane, i’m so sorry the recipe didn’t work for you!