You won’t believe that this carrot cake…
Chloe Ella Wheatland Ding- Dec 30, 2024
- 2 min read
You won’t believe that this carrot cake…
ISN’T BAKED! I have never had a no-bake dessert with a texture this similar to a baked cake before. Plus, it’s healthy, plant-based and easy to whip up, making it just that much better. 🤌
🥕Vegan, refined sugar-free, gluten-free and oil-free.
- 2 Medium 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 (Soaked in hot water for 10 minutes and drained)
- 1 Tbsp Tahini
- 3 Medjool Dates (Soaked in hot water for 5 minutes and drained)
- 1 Tsp Vanilla Extract
- 1/3 - 1/2 Cup Oat Milk (or GF plant milk)
Optional Garnish:
- Crumbed Walnuts
- Carrot Ribbons
1. Place all carrot cake ingredients into a food processor and process until smooth.
2. Place all frosting ingredients (start with 1/3 cup oat milk) into a food processor and process until smooth. Add more oat milk if needed. Texture should be thick and 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.
Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.
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