Recipe: Vegan No Bake Carrot Cake
Ingredients:
For the Carrot Cake:
2 cups grated carrots
1 1/2 cups rolled oats
1/2 cup pitted dates
1/2 cup unsweetened shredded coconut
1/4 cup chopped walnuts or pecans
1/4 cup raisins
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
A pinch of salt
For the Cream Cheese Frosting:
1 cup raw cashews (soaked for at least 2 hours, then drained)
1/4 cup coconut milk (or any plant-based milk)
2 tbsp maple syrup (or your preferred liquid sweetener)
1 tsp vanilla extract
Juice of 1 lemon
Nutrition Facts (Per Serving – Makes approximately 8 servings):
Calories: 250
Total Fat: 12g
Saturated Fat: 2g
Sodium: 45mg
Total Carbohydrates: 32g
Dietary Fiber: 5g
Sugars: 15g
Protein: 6g
Servings:
This recipe makes approximately 8 servings.
Instructions:
- Prepare the Carrot Cake:
In a food processor, combine the rolled oats, pitted dates, shredded coconut, spices, and a pinch of salt. Continue pulsing the mixture until it reaches a crumbly consistency and exhibits cohesion when compressed.
Add the grated carrots, chopped nuts, and raisins to the food processor. Continue pulsing the ingredients until they are thoroughly blended and the mixture becomes a cohesive consistency.
Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Transfer the carrot cake mixture to the prepared pan. Press it down firmly and evenly to form the base of your cake.
- Prepare the Cream Cheese Frosting:
The soaked cashews, coconut milk, maple syrup, vanilla extract, and lemon juice should be combined in a high-speed blender.
Continue blending the mixture until it reaches a smooth and creamy consistency. It may be necessary to scrape the inner walls of the blender and blend the mixture once more in order to achieve a homogeneous texture.
Taste and adjust the sweetness or lemon flavor, if needed.
- Assemble the Cake:
Spread the cream cheese frosting evenly over the carrot cake base.
It is recommended to place the cake in a refrigerated environment for a minimum duration of 2 hours in order to facilitate the process of solidification.
- Serve:
Once set, use the parchment paper overhang to lift the cake out of the pan.
Slice it into squares or bars, and it’s ready to be enjoyed.
