一吃就愛上! 全素免烤紅蘿蔔蛋糕 Vegan No-Bake Carrot Cake – Love at First Bite

全素免烤紅蘿蔔蛋糕 Vegan No-Bake Carrot Cake

I suddenly have a very strong craving for carrot cake, which I don’t know why, but here is the Vegan No-Bake Carrot Cake that I love every bite. I actually started to test recipes from baked carrot cake, but I failed to make the baked ones good enough to share. Then I convert to the no-bake path, and hey, it’s amazingly good and I regret that I didn’t make it sooner!

前陣子不知為何突然好想吃紅蘿蔔蛋糕,於是就打算來自己動手做嘍。一開始上網找時,有看到免烤與烘焙的兩種,心想說免烤的可能會有比較明顯的紅蘿蔔味,所以就先朝烘焙的試作,結果試了幾個發現烘烤出來的成品實在不理想,所以就想說試試免烤的,結果一試,發現免烤的比烘焙的還好吃,真的很驚豔,所以又再依著自己的口味調整食材試作,做出這個讓我愛不釋口的 全素免烤紅蘿蔔蛋糕!

全素免烤紅蘿蔔蛋糕 Vegan No-Bake Carrot Cake

Vegan No-Bake Carrot Cake

This Vegan No-Bake Carrot Cake is raw, which says the ingredient list doesn’t include regular flour. It’s also sugar-free because it’s sweetened with dates. Most of the ingredients are my stables, so if you know me well, I guess you probably know a huge part of the list.


2019.04.07 Update – 因後來開始嚐試更進階的的攝影,錄時時也拍了新照片,有些舊照片就移在最下方嘍!

全素免烤紅蘿蔔蛋糕 Vegan No-Bake Carrot Cake

I top this vegan carrot cake with my Vegan Cashew Cream Frosting which I shared a while ago. And I also add some raisin and walnuts to elevate the whole texture.

這個胡蘿蔔蛋糕表面搭配上的是我前陣子才試出來、有祕密食材的 全素腰果奶油乳酪糖霜,再加上葡萄乾、核桃來豐富整體滋味與口感。

全素免烤紅蘿蔔蛋糕 Vegan No-Bake Carrot Cake

Most carrot cake is made into a single layer, but I want to let it have an festive mood, so double layer it is!


全素免烤紅蘿蔔蛋糕 Vegan No-Bake Carrot Cake

The Vegan Cashew Cream serves both as topping and filling, strike the balance both visually and textually. Since it’s made without baking, the natural redness of the carrot really makes this cake shine, at least in my eyes.

這個胡蘿蔔蛋糕表面的 全素腰果奶油乳酪糖霜 我也有夾進胡蘿蔔蛋糕裡當成內餡,使視覺與口感上都變得更平衡。未經烘烤,紅蘿蔔的天然茄紅素讓這個蛋糕更繽紛顯眼。

全素免烤紅蘿蔔蛋糕 Vegan No-Bake Carrot Cake

Double-layered cakes really induce me into the festive season. I also feel that I really haven’t had a double-layered cake for a while. Even though the day I cut it is not any special day, I still felt so excited to cut this cake. Then I was thinking, maybe just let this cake celebrate its own advent.

雙層蛋糕真的很有節慶的感覺,突然覺得似乎好一陣子沒親手切雙層蛋糕了,雖然這天不是什麼特別的日子,但切這樣的蛋糕還是有種興奮、喜樂的感覺,後來想想,就當慶祝我做出了這個不可思議的紅蘿蔔蛋糕吧! (笑)

全素免烤胡蘿蔔蛋糕 Vegan No-Bake Carrot Cake

You could put it into the freezer after icing the cake, but I really couldn’t wait to give it a taste, so, yeah.


全素免烤紅蘿蔔蛋糕 Vegan No-Bake Carrot Cake

I did buy a special ingredient for this cake: Ground Nutmeg, which is not very common in Taiwan. Hence, I bought it online. But lately, I found some bakery material shops did have them in a small jar. This is also my first time to taste nutmeg. It tastes spicy with a mild pepper undertone. Combine with ground cinnamon and ginger, the taste is really new to me. It’s also the taste that makes this Vegan Carrot Cake extraordinary, in my humble opinion.

為了製作這個胡蘿蔔蛋糕,我是有特別去買一樣食材:肉荳蔻粉 (Ground Nutmeg)


全素免烤紅蘿蔔蛋糕 Vegan No-Bake Carrot Cake

I add chopped walnuts and raisins to both filling and topping. You can serve is cake strait out from the fridge or let it defrost for about 10 minutes if taking out from the freezer.

中間與表面我都有再加切碎的核桃與葡萄乾,豐富整體的口感。這個蛋糕冰冷凍或冷藏都可以,放冷凍的話,事先移到室溫 10 分鐘讓它稍微解凍,冷藏的話直接拿出來就可以吃了。

全素免烤紅蘿蔔蛋糕 Vegan No-Bake Carrot Cake

The vegan carrot cake has the “bite” texture and spicy taste. Together with the Vegan Cashew Cream, chopped walnuts, and raisin, this carrot cake really makes me smile at every bite.

紅蘿蔔蛋糕體是有點紮實的口感、充滿了香料滋味,加上綿潤的 腰果奶油乳酪糖霜,還有另外加入的葡萄乾與碎核桃,真的讓我忍不住一口接一口。

全素免烤紅蘿蔔蛋糕 Vegan No-Bake Carrot Cake

I really had no idea that it would taste like this. And the Vegan Cashew Cream is a most in my opinion. So, make it and you won’t regret!


全素免烤紅蘿蔔蛋糕 Vegan No-Bake Carrot Cake

全素免烤紅蘿蔔蛋糕 Vegan No-Bake Carrot Cake

If you have many carrots at hand or you just want to see more carrot-related recipes, check out my Carrot Red Lentil Hummus and Carrot Oatmeal Bars. Both of them are worth a shot, too. For now, let’s do this!


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No-Bake Vegan Carrot Cake

全素免烤紅蘿蔔蛋糕 (無麵粉) Vegan No-Bake Carrot Cake (Gluten-Free + Raw)

I suddenly have a very strong craving for carrot cake, which I don't know why, but here is the Vegan No-Bake Carrot Cake that I love every bite. It's amazingly good and I regret that I didn't make it sooner!
Author: Barrel Leaf
Prep Time30 mins
Freezing & refrigeration5 hrs
Total Time30 mins
Course: Dessert
Cuisine: Gluten-Free, vegan
Keyword: dairy-free, dessert, gluten-free, no-bake, raw, sugar-free, sweets, vegan
Servings: 6 people




  • 先製作好腰果奶油乳酪,冷藏備用
  • 將去籽椰棗乾用食物處理機略攪碎,再放入蛋糕體的其它食材,包含胡蘿蔔、椰子油椰子乾片、椰蓉、核桃、椰子細粉、肉桂粉、肉豆蔻粉、薑粉、鹽,繼續攪打混合均勻至成團,視情況停下來做刮杯的動作
  • 模具底層鋪烘焙紙,將成團的紅蘿蔔蛋糕混合物分成兩份,分別填壓入兩個 6 吋圓模中
  • 將其中一個圓模填入適量的腰果奶油乳酪,並加入適量碎核桃與葡萄乾,再將兩個模都放入冰箱冷凍 2 小時,剩下的奶油乳酪冷藏備用
  • 將兩個模取出,將未填入奶油乳酪的那一片蛋糕取出,填壓入另一個模具,再放入冰箱冷凍 3 小時,或至中間的腰果奶油乳酪層完全凝固取蛋糕
  • 取出脫模,於頂部抹上適量的腰果奶油乳酪*,再灑上適量的碎核桃與葡萄乾即可切塊享用

English Version

  • Make the vegan cashew cream cheese frosting and let it sit in the fridge.
  • 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 and become a dough. Stop and scrape down if needed.
  • Line the bottom of two 6" pans. Divide the dough into 2 cake pan. 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 pan in the freezer for 2 hours. Store the leftover cream cheese in the fridge.
  • Take the 2 pans 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.


  • *若有多的腰果奶油乳酪,別擔心,可以像我一樣留著一邊吃蛋糕一邊配 🙂
  • 保存:密封冷凍保存,至少可放 2 星期,要吃前放入室溫或冷藏解凍
  • If you have leftover vegan cashew cream cheese, no worry, you can eat them while eating the cake, as I did. 🙂
  • 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.
  • Adapted from Skinny Fitalicious




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