Step 1: Prepare the Carrot Cake
Pulse Dry Ingredients: In a food processor, combine the rolled oats, pitted dates, shredded coconut, ground cinnamon, ground nutmeg, ground ginger, and a pinch of salt. Pulse until the mixture is crumbly and begins to come together when pressed.
Add Carrots and Nuts: Add the grated carrots, chopped walnuts or pecans, and raisins to the food processor. Continue pulsing until the mixture is well combined and sticks together.
Prepare Pan: Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Form Base: Transfer the carrot cake mixture to the prepared pan. Press it down firmly and evenly to form the base of your cake.
Step 2: Prepare the Cream Cheese Frosting
Blend Ingredients: In a high-speed blender, combine the soaked and drained cashews, coconut milk, maple syrup, vanilla extract, and lemon juice.
Achieve Smoothness: Blend until the frosting is smooth and creamy. You may need to scrape down the sides of the blender and blend again to ensure everything is well combined.
Adjust Flavor: Taste the frosting and adjust the sweetness or lemon flavor to your preference.
Step 3: Assemble the Cake
Spread Frosting: Spread the cream cheese frosting evenly over the carrot cake base.
Chill: Place the cake in the refrigerator for at least 2 hours to allow it to set.
Step 4: Serve
Remove from Pan: Once set, use the parchment paper overhang to lift the cake out of the pan.
Slice and Enjoy: Slice the cake into squares or bars, and enjoy your vegan no-bake carrot cake.
Additional Tips
Soaking Cashews: Ensure the cashews are soaked for at least 2 hours to achieve a smooth frosting. You can soak them overnight for even better results.
Storage: Store the cake in an airtight container in the refrigerator for up to a week. The flavors improve as the cake sits, making it a perfect make-ahead dessert.
Substitutions: Feel free to substitute pecans for walnuts, or use a different type of plant-based milk for the frosting. Adjust spices according to your taste.
Serving Suggestions: This cake pairs beautifully with a cup of tea or coffee. It also makes a great dessert for a brunch or potluck.
Conclusion
This Vegan No Bake Carrot Cake is a delightful treat that combines the classic flavors of carrot cake with the convenience of a no-bake dessert. It’s perfect for warm weather when you don’t want to turn on the oven, and it’s a great option for those who follow a plant-based diet. Enjoy this healthy and delicious dessert any time of the year.
