Ingredients
For the Carrot Cake:
2 cups grated carrots: Freshly grated for maximum flavor and moisture.
1 1/2 cups rolled oats: These provide a hearty base and bind the cake together.
1/2 cup pitted dates: Natural sweeteners that help bind the ingredients.
1/2 cup unsweetened shredded coconut: Adds texture and a subtle coconut flavor.
1/4 cup chopped walnuts or pecans: Adds a crunchy texture and nutty flavor.
1/4 cup raisins: Natural sweetness and chewiness.
1 tsp ground cinnamon: Warm spice that defines carrot cake flavor.
1/2 tsp ground nutmeg: Adds depth and warmth.
1/4 tsp ground ginger: A hint of spice that complements the carrots.
A pinch of salt: Enhances the overall flavor.
For the Cream Cheese Frosting:
1 cup raw cashews: Soaked for at least 2 hours and then drained to ensure a smooth consistency.
1/4 cup coconut milk: Or any plant-based milk of your choice.
2 tbsp maple syrup: Or your preferred liquid sweetener.
1 tsp vanilla extract: Adds a rich flavor.
Juice of 1 lemon: Provides a tangy contrast to the sweetness.
Nutritional Information (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.
Instructions
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.
Nutritional Benefits
Carrots: Rich in beta-carotene, fiber, vitamin K1, potassium, and antioxidants.
Oats: A great source of soluble fiber, which can help lower cholesterol levels and improve heart health.
Dates: Natural sweeteners that provide fiber, potassium, and magnesium.
Cashews: High in healthy fats, protein, and various vitamins and minerals.
Coconut: Adds healthy fats and fiber.
Final Thoughts
This no-bake carrot cake is not only easy to make but also versatile. You can customize the ingredients to suit your taste and dietary preferences. It’s a wholesome dessert that’s sure to impress your family and friends. Enjoy the sweet, spiced flavors and creamy frosting of this vegan treat without any guilt.
