No Bake Carrot Cake
Carrot cake is one of those desserts you never understand as a kid — why would I want a carrot in my cake?? Then you grow up and realized that a sweet & a little spicy carrot cake that’s paleo, vegan, and free of any refined sugar is actually exactly what you need. This no-bake recipe is super quick and easy, uses a vegan cashew frosting, and delivers a ton of Vitamin A and fiber.
Carrot Cake Recipe:
Ingredients
1 1/4 cup shredded carrots
1 cup raisins
1/2 cup walnuts
1/2 cup pecans
1/4 cup coconut oil
1/4 cup coconut flour
1/2 cup coconut flakes
2 Tbsp maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp allspice
1/2 tsp vanilla extract
Directions
Add raisins to food processor and blend until combined into a ball. Separate the ball a bit and scrape off the sides, add the rest of the cake ingredients and blend until well combined and smooth. Press into a parchment paper lined loaf or square pan. Freeze for ~2 hours.
Cashew Frosting Recipe:
Ingredients
1 cup plain cashew yogurt
1 1/2 tsp vanilla extract
1 Tbsp + 1 tsp coconut sugar
1 cup soaked cashews (soak for ~15 minutes)
1/2 cup coconut flakes
Directions
While your cake freezes, combine frosting ingredients in a blender and blend until creamy. Let the frosting set in the fridge while you wait for your cake to freeze. Remove carrot cake from the freezer and spread frosting on top. Garnish with coconut flakes and chopped pecans. Enjoy!