Ari Korman RD

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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!

Brands I Used

Forager Plain Unsweetened Cashew Yogurt