No-Bake Carrot Cake

No-Bake Carrot Cake

Introducing one of my most viral dessert recipes, my no-bake carrot cake. A soft, creamy and lightly spiced cake that doesn't require the oven. Both the cake and frosting are processed in the food processor until smooth, layered and set in the freezer for 1 to 2 hours. Plus it's healthy and plant-based, making it my favourite carrot cake recipe to date. Psst - It's that good I even included it in my debut cookbook, Chloe's Vegan Kitchen!

Prep Time: 2 hours

Cook Time: 0 minutes

Serves: 9

Ingredients:

No-bake carrot cake:

• 2 carrots (grated)
• 1 cup medjool dates (soaked in hot water for 5 minutes and drained)
• 1 cup rolled oats (gf oats for gluten-free)
• 1 cup desiccated coconut
• 1 cup roasted almonds
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground ginger
• 1 tsp vanilla extract
• dash of oat milk (or gf plant milk)
• pinch of salt

Vanilla Cashew Frosting:

• 1 cup cashews
• 1 tbsp tahini
• 3 medjool dates (soaked in hot water for 5 minutes and drained)
• 1 tsp vanilla extract
• 1/3 cup + 1 tbsp oat milk (or gf plant milk)

Optional Garnish:

• crumbed walnuts
• carrot ribbons

Preparations:

1. Place all carrot cake ingredients into a food processor and process until smooth.


2. Place all frosting ingredients into a food processor and process until smooth.


3. Line a square baking tin and scoop carrot cake in. Smooth with the back of a damp soon. Spread over frosting, garnish and set in the freezer for 1-2 hours.


4. Remove from the freezer, slice and enjoy! Store in the fridge for 3-4 days.

Watch the video: https://www.youtube.com/embed/JL1zrnS8wCM

Source URL: https://chloeevegan.com/recipe/no-bake-carrot-cake/

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