YIELDS: 8 Servings PREP TIME: 10 mins COOK TIME: 45 mins  TOTAL TIME: 55 mins

You'll never believe that this Carrot Cake is vegan and gluten-free! It's that tasty! Perfectly moist and topped with an amazing "cream cheese" frosting.


1 ½ cups almond milk
6 large, pitted, whole dates, chopped
¾ cup raisins, divided
½ cup sliced ripe banana
1 tsp pure vanilla extract
1 ¾ cups regular rolled oats
2 tsp baking powder
2 tsp cinnamon
1 tsp baking soda
1 tsp nutmeg
1 pinch ground cloves
1 ½ cups shredded carrots
Handful of chopped walnuts plus more for topping
6 large, pitted, whole dates, chopped
¾ cup raw cashews
Seeds from 1 vanilla bean OR 1 tsp pure vanilla extract
1 package dairy free cream cheese, softened (I used Miyoko's)
8x8” baking dish 
Cutting board 
Medium bowl 


  1. Preheat oven to 350°F. Line an 8 x 8" baking pan with parchment paper.
  2. Combine the milk, dates, 1/4 cup of the raisins, banana, and vanilla extract in a medium bowl. Let stand for about 15 minutes, until the dates have softened.
  3. Place the oats in a blender or Nutribullet. Cover and blend until a powder forms. (Don't over blend.) Transfer to a large bowl and stir in the baking powder, cinnamon, baking soda, nutmeg, and cloves.
  4. Transfer the date mixture to the blender. Cover and blend until smooth.
  5. Add the date mixture to the oat mixture and stir by hand until just combined.
  6. Fold in the carrots, walnuts, and remaining raisins.
  7. Transfer the batter to the prepared baking pan and bake for 40-45 minutes, until a toothpick inserted comes out clean.
  8. Cool in the pan for 10 minutes then remove from the pan and cool on a wire rack.
  9. To make the frosting, combine the dates, cashews, and vanilla in a blender. Add enough water to cover the mixture and let stand for about 45 minutes, until the dates and cashews are softened.
  10. Cover and blend until smooth, adding a bit of water if too stiff.
  11. Remove from the blender and use a hand mixer to beat in the cream cheese until smooth.