This Carrot Cake is very special because it's not only vegan but also gluten-free and no-bake! Each bite is full of the sweetness from the carrot alongside the lovely coconut aroma. Together with the vegan cashew cream cheese frosting, it's so delicious that I think even normal carrot-haters would love this cake!
Roughly chop the pitted dates in a food processor, then add other ingredients, including carrots, coconut oil, coconut flakes, desiccated coconut, walnuts, coconut flour, ground cinnamon, nutmeg, ginger, and salt. Continue to blend until they stick together. Stop and scrape down if needed.
Line the bottom of two 6" pans.
Divide the mixture into 2 cake tins. Cover one of the cake with a generous amount of vegan cashew cream cheese as the filling. Insert some chopped walnuts and raisins into the cream cheese, then place the two cake tins in the freezer for 2 hours. Store the leftover cream cheese in the fridge.
Take the 2 cake tins out from the freezer. Remove the one that does not have cream cheese filling and place it onto the other. Return to the freezer for 3 hours or until the middle layer is completely set.
Remove the cake from the pan. Spread more vegan cashew cream cheese as frosting on top*. Sprinkle some chopped walnuts and raisins on top. Slice and enjoy.
Notes
*If you have leftover vegan cashew cream cheese, no worry, you can eat them while eating the cake, as I did. 🙂
Storage: Store the cake in the freezer. It could last at least for 2 weeks. Let it defrost in the fridge or at room temperature before serving.