Vegan No-Bake Carrot Cake

🥕 Vegan No-Bake Carrot Cake

📏 Yields: 8 slices (1 small cake or 8–10 bars)

🕒 Prep time: 20 min | Chill time: 1–2 hrs

💡 Vegan, gluten-free, refined sugar-free, and no oven needed!

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🧾 Ingredients

For the Cake:

• 1 ½ cups grated carrots (firmly packed, about 2–3 medium carrots)
• 1 cup Medjool dates, pitted (soft or soaked for 10 min if dry)
• ¾ cup walnuts or pecans
• ½ cup shredded coconut (unsweetened)
• ½ cup rolled oats or almond flour (for binding)
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• Pinch of salt
• Optional: ¼ cup raisins or chopped pineapple for a sweet-tart kick

For the Frosting:

• 1 cup raw cashews (soaked 4–6 hrs or boiled for 10 min)
• 2–3 tbsp maple syrup
• 2 tbsp lemon juice
• 2 tbsp coconut cream (or plant milk for a lighter version)
• 1 tsp vanilla extract
• Pinch of salt

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🥣 Instructions

1. Make the cake base:

1. In a food processor, blend walnuts/pecans and oats into a crumb.
2. Add dates, spices, salt, and pulse until sticky and combined.
3. Add grated carrots and shredded coconut. Pulse until evenly mixed but still textured. Mix in raisins or pineapple if using.
4. Press mixture firmly into a lined loaf pan, small cake pan, or shape into bars.

2. Make the frosting:

1. Blend soaked cashews, maple syrup, lemon juice, coconut cream, vanilla, and salt until completely smooth and creamy.
2. Spread over the cake base.

3. Chill:

• Refrigerate for 1–2 hours to firm up, or freeze for 30–45 minutes if you’re in a hurry.

4. Slice & serve:

• Garnish with extra coconut, chopped nuts, or a dusting of cinnamon.