Nut-Free, Raw, Vegan Carrot Cake

Can’t do nuts? No Problem You can still have THIS raw Carrot Cake! The flavor is sweet, smooth happiness in your mouth.

Raw desserts and cakes typically use a base of nuts and dates. The nuts provide bulk and body; the dates serve as a sweet binder. But not everyone can partake in tree nuts, so my No-Nut Carrot Cake was born. In this moist and raw recipe, I ditch the nuts altogether in favor of oats and coconut.

While the oats and coconut bulk up the cake, the dates—joined by a handful of dried apricots—act as a binder. Additional moisture and sweetness are provided by maple syrup and applesauce. To the traditional cinnamon and nutmeg, I add just a touch of cardamom for warmth.

The best part of this no-nut carrot cake? It’s also no-bake! After you’ve mixed the ingredients as instructed, all you need is a refrigerator to firm it up.


Nut-Free, Raw, Vegan Carrot Cake

Prep Time
Total Time


  • 6 Medjool dates, pitted
  • 8 dried apricots, unsulphured
  • ¼ cup unsweetened applesauce
  • ¼ cup maple syrup
  • 1 ½ teaspoons vanilla extract
  • 2 cups old-fashioned oats
  • ½ cup unsweetened shredded coconut, ground fine
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger powder
  • ½ teaspoon nutmeg
  • Pinch ground cardamom
  • 2 cups shredded carrots


In a food processor fitted with the S-blade, process the dates, apricots, applesauce, maple syrup and vanilla extract until well-combined. Add oats, ground coconut, spices and shredded carrots. Continue to process until ingredients are homogenized and the mixture sticks together easily. Press batter into small silicone cupcake molds or use your hands to make balls or individual servings. Place in refrigerator to firm up before serving. May be finished with a vanilla cashew frosting if desired.


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