This gluten-free carrot cake is soft, creamy, and incredibly delicious! It’s a wonderful and healthy no-bake dessert for Easter but can be enjoyed on any other day! Surprise your loved ones with these vegan carrot cake bars that will literally melt in your mouth!
Soft And Creamy Gluten-Free Vegan Carrot Cake
Easter is around the corner, so I had to create another carrot cake recipe. In my opinion, it’s best to celebrate Easter with a deliciously moist carrot cake. Don’t you agree? My baked carrot cake is one of my favorites, but this time I made gluten-free no-bake carrot cake bars with a cashew cream frosting.
Besides being vegan (eggless, dairy-free) and gluten-free, the recipe can be easily made refined sugar-free by using Xylitol, Erythritol, or Stevia as a sweetener.
Healthy Dessert Or Breakfast
These carrot cake bars are great for breakfast because they contain lots of healthy fiber and carbs from oats, carrots, and dates. The recipe contains 2 1/2 cups of finely grated carrots. I am sure you know that carrots contain lots of beta-carotene which is a powerful antioxidant and very good for us.
But this eggless carrot cake also contains healthy fats and proteins from nuts, which means you will stay full for a longer time. I also love to eat this vegan carrot cake as a delicious dessert in the afternoon, as we all know the cravings for sweets that kick in around 3 pm (or is it just me?).
The Ingredients & Substitutes
As I wrote before, this healthy carrot cake contains mainly oats, dates, and carrots, but I also added the following ingredients:
- Unsweetened shredded coconut: It makes the cake moist and soft. You can use ground nuts of choice, such as almonds instead.
- Walnuts: They are the perfect match for a carrot cake, in my opinion. But feel free to choose other nuts or seeds of choice, such as hazelnuts, pecans, sunflower seeds, pumpkin seeds, etc.
- Spices: Cinnamon, ginger (I prefer fresh, but ground ginger is fine too), allspice, and a little salt.
The cashew cream contains:
- Cashews: They are just perfect for creamy no-bake desserts, as they turn into a smooth cream when blended with some liquid. You might try pine nuts or even sunflower seeds as a substitute, however, cashews work the best!
- Coconut milk: I prefer canned coconut milk for a rich and creamy frosting.
- A liquid sweetener: Such as maple syrup. Any other liquid sweetener will work fine too.
- Cornstarch: To thicken the cream. Arrowroot flour is okay too.
- Coconut oil: I don’t recommend a different oil because coconut oil is solid when chilled.
- Vanilla powder: Adds a lovely flavor. Vanilla extract is fine too.
- Granulated sweetener: Use organic sugar or a low-carb (or keto) sweetener such as Erythritol (e.g. Swerve).
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
If you prefer a grain-free recipe you could try almond flour instead of oat flour, however, since I never tried that, you will need to experiment with the measurements. I definitely do not recommend coconut flour as it’s very absorbent and dries out every dough.
If you can’t eat nuts, then you could try making the cream layer with a (soy-based) vegan cream cheese or use soaked sunflower seeds instead of cashews.
How To Make Gluten-Free Carrot Cake
Preparation
- Soak the cashews for at least one hour in hot water. To speed up this process, you could also boil them for about 15 minutes until they are soft. However, if you have a powerful Vitamix, then soaking isn’t really necessary.
- Line a 7×7-inch (18x18cm) square pan with parchment paper. A round springform is fine too. You can use a bigger pan, but the bars won’t be as thick.
Make the carrot cake dough
- Add the walnuts and unsweetened shredded coconut to a food processor (or blender) and pulse for about 10 seconds. Also, add the oat flour and spices and pulse again.
- Next, add the shredded carrots and soft dates and process again until the ingredients are all combined. Please make sure to not over-process the dough. However, it should stick together when you press it between your fingers. If it’s too dry, process a bit longer or add more dates or a little oil.
- Press half of the dough into the prepared pan and transfer it into the freezer while you make the cream.
Make the cashew cream
- Add the coconut milk, cornstarch, and granulated sweetener to a saucepan. Whisk to combine (there shouldn’t be any lumps), then bring the mixture to a boil. Let simmer for a minute until it’s thick, like pudding. Set aside.
- Add the other ingredients for the cream into a high-speed blender. Now add the pudding and mix until the cream is completely smooth and lump-free. Depending on your mixer/food processor this might take a few minutes.
- Pour half of the cream on top of the dough and put the pan back into the freezer until the cream layer is quite firm (about 1 hour). Then place the other half of the dough on top, press it down, and finally add the remaining cream on top. Put the pan back into the freezer for at least 2-3 hours (or until set). Check the recipe tips below for an easier version.
- Once you unmold the cake, let it thaw until softened and cut it into 8-12 bars.
Recipe Tips And Variations
- Make it easier: Even though it looks lovely, there is no need to make 4 layers of this cake. Feel free to make just two layers, which will also speed up the whole process.
- Soak the dates: It’s important to use dates, that are very soft and moist. If yours aren’t, then simply add them to a bowl and cover them with hot water for about 20 minutes or until softened.
- Make carrot cake cupcakes: Don’t have a square or round pan? You can use a muffin tin to make gluten-free carrot cake cupcakes that look even cuter!
- Marzipan carrots: If you were wondering how I made those “fancy” looking carrots on top – well I used homemade marzipan and colored them with a little beetroot and turmeric powder. You can definitely use store-bought marzipan carrots instead. 🙂
How To Store?
You can store leftovers of this vegan carrot cake covered in the fridge, there is no need to freeze the bars because they will stay firm and don’t melt.
But you can, of course, also freeze them (for up to 3 months) just make sure to let them thaw at room temperature for about 30 minutes before you eat them.
Please leave a comment below if you make these delicious gluten-free carrot cake bars. You can also make a photo of it and post it on Instagram (or send me a DM). Please don’t forget to tag me in the caption + photo with @elavegan and use the hashtag #elavegan.
Other Vegan Carrot Recipes
- Vegan Carrot Cake
- Carrot Cake Donuts
- Carrot Fries | Baked or Air Fried (Low-Carb)
- Creamed Peas And Carrots
- Creamy Vegan Carrot Ginger Soup
Gluten-Free Carrot Cake
Ingredients
Dough:
- 2 1/2 cups (225 g) carrots finely grated
- 2 cups (220 g) oat flour gluten-free if needed
- 1 cup small soft (150 g) dates pitted (see notes)
- 1/2 cup (45 g) shredded unsweetened coconut
- 1/4 cup (30 g) walnuts or other nuts/seeds of choice
- 1 tsp cinnamon
- 1 tsp fresh ginger grated
- 1/4 tsp allspice
- 1 Pinch of salt
Pudding for the cream layer:
- 1 cup (240 ml) coconut milk canned
- 2 1/2 tbsp (20 g) cornstarch or arrowroot flour
- 2 tbsp granulated sugar (see notes)
- Vanilla powder to taste
Other cream ingredients:
- 1 cup (150 g) cashews
- 3-4 tbsp (70 g) maple syrup or any other liquid sweetener
- 3 tbsp (40 g) coconut oil melted
Instructions
Preparation
- Soak the cashews for at least one hour in hot water (better overnight). If you are in a hurry you could also boil them for about 15 minutes until they are soft.Also, line a 7x7-inch (18x18cm) pan with parchment paper. You can use a bigger pan, but the bars will be less thick.
Make the dough
- Put the walnuts and unsweetened shredded coconut into a food processor and pulse for about 10 seconds. Add the oat flour and spices and pulse again.Even though the video shows a blender, I definitely recommend using a food processor, since it works so much better.
- Next, add the carrots and dates and process until the ingredients are combined. Don't over-process, but the dough should stick together when you press it between your fingers.If it's too dry, process a bit longer or add more dates or a little oil.
- Press half of the dough into the pan and transfer it into the freezer while you make the cream.
Make the cream
- First, you will need to add the coconut milk, cornstarch, and granulated sweetener to a saucepan (whisk to combine) and bring the mixture to a boil. Let simmer for a minute until it's thick, like pudding. Set aside.
- Add the other ingredients for the cream into a high-speed blender, also, add the pudding, and mix until the cream is completely smooth. Depending on your blender this might take a few minutes.
- Pour half of the cream on top of the dough and put the pan back into the freezer for about 1 hour (or until the cream layer is quite firm). Then place the other half of the dough on top, press it down, and finally add the remaining cream on top. Put the pan back into the freezer for at least 2-3 hours (or until set).
- Once you unmold the cake, let it thaw until softened and cut it into 8-12 bars. Enjoy the carrot cake bars thawed and store leftovers in the fridge!
Notes
- Watch the video in the blog post for visual instructions.
- Sweetener: You can use any granulated sugar of choice, for example, Erythritol, Xylitol, etc.
- Soak the dates: It's important to use dates, that are very soft and moist. If yours aren't, then simply add them to a bowl and cover them with hot water for about 20 minutes or until softened.
- Total time doesn't include chill time.
- Read the blog post for ingredient substitutes.
Nutrition information is an estimate and has been calculated automatically
Equipment
Hey Ela, thanks for posting such amazing recipes. I decided to take the cake part of this recipe and turn it into energy ball. I rolled them in toasted coconut. They turned out fantastic. A healthy carrot cake fits for me. Thanks!!!
Sounds amazing, Cynthia! Love the idea of energy balls. Thanks for sharing. 🙂
I made this today and my cake mixture was soooooo dry 🙁 I ended up using some agave syrup to bring it together. I used very juicy medjool dates so I don’t know what went wrong. Next time I’ll use about 180gr of flour only I think. Maybe my carrots weren’t juicy enough? I also went for a lazy frosting option with just vegan cream cheese and sour cream whipped with some sugar and coconut butter. tastes amazing thank you for the recipe! Can’t wait to give it another try after I’ve finished up this one
Hello Maret, I am glad it tastes amazing! Yes, it might be the carrots. If you grate them very finely, they will release more juice. Adding less oat flour is also fine though.
Happy weekend! 🙂
Can you sub the shredded coconut with (chickpea)flour or oats? And can you sub the cornstatch with something else than potatostartch? Also, do you have to store them in the freezer or is the fridge OK?
Hey! You can use any ground nuts instead of shredded coconut (please do NOT use chickpea flour). You can use arrowroot flour or tapioca flour instead of cornstarch. Storing in the fridge is fine! 🙂
Thanks! So do I use the same amount of ground nuts when dubbing shredded coconut?
Hi Marte, you can use the same amount in grams. 🙂
Im fall in love with this cake… I need to taste it!
But what is date?? Please 🙏🏻😭
Next, add the carrots and dates and process until the ingredients are all combined. Don’t overprocess, but the dough should stick together when you press it between your fingers
💕
You can simply make GOOGLE PICTURE SEARCH to find out what dates are. 🙂
Hope this helps!
Is it possible to skip or substitute the dates? They seem pretty hard to get in my area, especially with the lock down going on and such limited groceries. Can I also use carton coconut milk instead of can? It’s all I currently have. I don’t have sugar substitutes and only use brown sugar, is that ok to use? Thanks in advance!!
Hey! I think these would be too many subs that would completely change the recipe and the cake would not turn out very well. Therefore, I would recommend that you try out a different recipe, like this one: https://elavegan.com/vegan-gluten-free-carrot-cake-recipe/ 🙂
I am allergic to oats. Can I sub for a different flour?
You could try coconut flour. I would add just 1/2 cup and increase to max. 1 cup, if the mixture is too sticky.
Looking forward to making this today for our lock down Easter dessert! Thank you for sharing!
I hope you will love it! 🙂
My dear Ela….you are pure genius!!! That’s it that’s all! Your recipes are truly amazing. Thank you that you exist and that you are so generous and pure to share this masterpieces with the rest of the world! I feel very bless that I found your website so I can find the delicious and healthy recipes for myself and my family! We all enjoy it very much. ,Thank you!!!🤗❤🙏
Aww, thank you so much, Ema. I am very glad you love my recipes! Happy to share them with people who appreciate them. 🙂
Ema, thank you so much for sharing with this lock-down and my birthday around the corner, this will be helpful. Thank you for sharing
No worries, Miranda! I hope you will enjoy the cake. 🙂
Hi Ela.
Thank you for the receipe. I made the icing with a can of whole fat coconut milk. We added more than a cup of water to allow the milk to mix better with the starch. I think if I had used a coconut milk beverage instead, I could’ve followed the recipe exactly.
Cheers!,
Rissa
Thanks for your helpful comment, Rissa! 🙂
Can it be made nut free? What could be substituted?
You could make the frosting of this cake: https://elavegan.com/vegan-coconut-cake/
Hai Ella
What i Nice cake!
I will try to make it mezelf.
How long can i keep it en do i have to keep it in the fridge?
I would keep them in the fridge, Shirley! 🙂
Hello. I just wanted to know how much calories in a slice and what can be a substitute for the vanilla powder
You can use vanilla extract instead. 🙂 I haven’t had time to calculate the calories yet.
Do you think I could use carrot pulp instead of grated carrots?
Do you mean the pulp after juicing? If yes, then I believe the cake might end up too dry and not moist.
Loved it! I will try the cake, from Brazil ??
So happy you loved the recipe, Kamla! Thanks for your feedback! 🙂
Can’t wait to try this recipe! Looks deliscous!! how did you make the little carrots on top? thank you!! xx
I used marzipan and colored it with red/yellow superfoods. 🙂
Thanks so much for sharing this Ela! I can’t wait to try it as I adore carrot cake! Love your page/blog too!
Thank you, Kendra! 🙂
Elaa!! Thanks for the recipe. I cannot wait to make it. I wish there was a video, though 🙁 thank you
I hope you will like it! 🙂
Could you make this without shredded coconut? Just not a fan of the taste of it
Sure! You can use almond flour or any other ground nuts of choice. 🙂
We have nut allergies in my home, do you think I could substitute white beans for the cashews?elanie
I think it could work but I am not sure about the taste. I would suggest using coconut butter instead (if coconuts are ok to eat) or maybe silken tofu. 🙂
Thanks! Yes coconut works, soy is out!
Hey Michaela!
I’d love to make this carrot cake, looks yummy! But i dont know one thing:
What is granulated sweetener?
Thanks!
Friederike
Hey Friederike, for example, Xylitol, Erythritol, or regular sugar.
PS: Hast du gesehen, dass mein Blog zweisprachig ist? Das Rezept gibt es auch auf DEUTSCH! 😉
https://elavegan.com/de/veganer-karottenkuchen-ohne-backen/
You can also use coconut sugar as a granulated sweetener, I use it all the time and it works great!
Yes, absolutely! I like coconut sugar but I don’t use it in a dough/cream which should stay light in color. 🙂
Made these the other day and they are delicious and so filling. But I was wondering if there is anything I could replace coconut oil with? Their so good but I’m scared to eat too much of the coconut oil
Hi Tatiyana, you can leave out the coconut oil and use plant-based milk instead, however, the cream will be less creamy of course 🙂
These look absolutely delicious! Would I be able to store them in the freezer without any problems?
Yes, that’s totally possible! 🙂
Hi Ela ☺️
I am reading this recipe and my mouth is watering!
I will definitely try them out, and let you know how they came out! ????
I am not vegan, but you sure keep surprising me with vast ideas, and i teresting recipes!
I have been following you on Instagram for a while now, even before I had the courage to start a blog myself! But you sure are an inspiration and hopefully you will visit my blog as well ☺️????
I’ll keep reading and trying out new ideas! ????????
That’s amazing! Thanks for your kind words and good luck with your blog. ????❤️
Delicious! I can’t have oats so, I subbed 2 cups coconut flour and 1/2 cup gluten free baking flour mix.
I am glad you liked them. Did you bake them since you used a gluten-free flour mix? Thanks for your feedback. 🙂
How sweet are these? I’m looking for new breakfast foods to try, but I don’t want them tasting too much like dessert.
They aren’t too sweet. However, you can use less maple syrup (e.g. only 2-3 tbsp instead of 3-4 tbsp) for the cream.
So cute! How did you make the little carrots?
I used marzipan which I “shaped” into tiny carrots. 🙂
I made them! They are delish. I wish I could post a pic here. I added a bit of oats as I was a little short on the flour. They are a fresh, healthy, yummy treat 🙂 Thank you!
I am so glad you liked my recipe, Emily. 🙂 Thanks for your feedback!
Ela,
Loved this no bake recipe !
Is there any alternate for coconut milk………?
In India we don’t find it easily.
Hello Shirley, you can use any other plant-based milk instead, for example, cashew milk, almond milk, oat milk etc. Or make your own coconut milk from fresh coconuts. I have a recipe on my page. Check it out here: https://elavegan.com/homemade-coconut-milk-recipe/ I hope this helps 🙂
I just saw this irresistible double layer creation on instagram, and until I read the caption I would never have guessed they are NO BAKE!?! The texture looks so delicious and cakey, and the fact that you did not skimp on the cream make me love them that much more. I’m so intrigued by this cooked and blended cream recipe, I think me and my spoon need to try that out very soon 😀
Thank you so much, Natalie! I really loved the texture and flavor so much. I hope you will give them a try 🙂
It´s not bad for the stomach to eat the oats without cooking them or soaking? Thank you
I never experienced any problems. You can also use almond flour or coconut flour instead if you don’t tolerate oats. 🙂
I used coconut flour and it wasn’t wet enough. It was very powdery. But th floavor was really good. I followed the recipe with that exception. I don’t know what happened.
Hey Stephanie, coconut flour absorbs A LOT of liquid, therefore you can’t substitute oat flour with coconut flour in the same ratio. You will probably need only 1 cup or less coconut flour but since I made the recipe with oat flour only, I can’t tell you exactly how much you will need. I am sure these bars can be made with coconut flour, however, the amount of the flour needs to be adjusted. Or you will need to add more dates and/or more grated carrots. Hope this helps 🙂
What kind of starch did you use?
Thanks!
I used cornstarch, but you could also use potato starch. 🙂
Perfect! Thank you!
Wow! I just stumbled across your recipe. These look & sound amazing! I’m going to make them before the week is out.. I’ll let you know how I make out! Thank you for sharing!!
Sounds great to me! I hope you will like my recipe 🙂
These carrot cake bars look so yummy and rich! Love that they’re no bake 😀
Thank you, Nadia! Yes, I love no-bake recipes, they are amazing 🙂
These bars look amazing Ela! Those little carrots on top are so cute!
Thank you very much, Jess! Yes, I loved making the little marzipan carrots 🙂
Ela! I love all the layers to this cake, it makes it really special. Thank you for sharing! Dee xx
Thanks so much, Dee! I am glad you like my carrot cake 🙂
These carrot cake bars look super delicious!
I absolutely adore baking with carrots ????
Thank you very much, Bianca! I hope you will give them a try ????
Happy Easter. Love, Ela
These are so good, my boys loved them. Thank you so much for sharing the recipe
That’s awesome, Rachelle! Thank you so much for your feedback 🙂
Thank this looks amazing ! I really want to make your beautiful coconut cake and use this frosting because I don’t have access to Japanese sweet potatoes . Is it ok to use almonds instead of cashews for the cream ..?? Thank you so much for sharing your amazing recipes !!!
You are welcome, Sofia! Unfortunately, it’s pretty difficult to make a smooth cream with almonds because they don’t blend so well like soaked cashews. 🙂
Just made these today and have taken out of the freezer. The flavour is amazing not to sweet at all but still flavourful. they are now resting in the fridge. The dough is pretty dry and does not stick together.. is there something i can add to it next time to make it stick together? Should i add more date? Or should i have soaked them 1st? They were already soft.
Thanks so much! 🙂
Hi Andrea, adding more dates/and or soaking would definitely help if the dough was too dry. I am glad you loved the taste. 🙂