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moist vegan carrot cake on small plate
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Gluten-Free Carrot Cake

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!
Course Breakfast, Dessert
Cuisine vegan
Prep Time 40 minutes
Cook Time 0 minutes
Total Time 40 minutes
Servings 12
Author Michaela Vais

Equipment

  • Food processor*
  • Blender*

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:

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 Facts
Gluten-Free Carrot Cake
Serving Size
 
1 bar
Amount per Serving
Calories
336
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
8
g
40
%
Carbohydrates
 
40
g
13
%
Fiber
 
5
g
20
%
Sugar
 
20
g
22
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.