No Bake Carrot Cake
Ingredients: 🥕
For the Carrot Cake:
2 cups grated carrots
1 1/2 cups uncooked old fashioned oats
1/2 cup pitted dates
1/2 cup unsweetened shredded coconut
1/4 cup chopped walnuts or pecans
1/4 cup raisins
1 tsp cinnamon
1/2 tsp nutmeg
1/2 teaspoon orange rind
1/8 tsp ginger
2-3 dried mulberries
For the Frosting:
2 cups soaked, raw cashews
1/4 to 1/3 cup unsweetened coconut milk
2 tbsp maple syrup or honey
1 tsp vanilla extract
juice of 1 lemon
Springform pan - I used a 6” - OR
8x8 cake pan
parchment paper for 8x8 pan
Directions:
For the frosting:
Add cashews into a large bowl, add hot water. Be sure the cashews are completely covered with the water.
Leave to sit until room temperature, then place in refrigerator overnight.
Drain cashews and place in a high speed blender. Add coconut milk, sweetener, vanilla and lemon juice.
Blend until smooth and creamy, adding more milk if needed, scraping down sides as necessary. Transfer to a bowl and refrigerate until ready to use.
For the cake:
Add oats, dates, shredded coconut, cinnamon, nutmeg, ginger, orange rind and dried mulberries in a food processor.
Pulse until the mixture is crumbly. Next, add carrots, nuts and raisins to the mixture. Continue pulsing until the mixture is well combined and sticks together.
If using an 8x8 pan, line the pan with parchment paper. Be sure to leave an overhang for lifting cake out of pan.
Add carrot mixture to pan of choice. Firmly press down, making sure the mixture is even all around.
Frost with cashew frosting. Freeze for 2 hours before serving.
* If desired: before serving, sprinkle top of cake with a small amount of grated carrots, shredded coconut and or grated orange peel.
* If desired: you can layer the carrot mixture and cashew frosting. Yum!
* After I made carrot cake mixture, I placed in a covered bowl and refrigerated overnight.
I took the mixture out the next morning and let it sit on the counter until it was room temperature; then used a fork to fluff it up before proceeding with the rest of the instructions.
In doing this, it allowed for all of the different flavors to integrate and blend together so beautifully. This is not a necessary step, however, if you do have the time it's worth it!
* Keep refrigerated.
No bake carrot cakes are a fantastic option for those who want to enjoy a delicious dessert without the hassle of baking or using an oven. Leveraging wholesome ingredients like grated carrots, old-fashioned oats, dates, nuts, and dried mulberries not only brings natural sweetness but also packs the cake with essential nutrients and fiber. Adding warm spices such as cinnamon, nutmeg, ginger, and a touch of orange rind enhances the flavor complexity, creating a taste profile reminiscent of traditional carrot cake but with the health benefits of unprocessed ingredients. The cashew frosting acts as a creamy, dairy-free alternative to typical buttercream, made by soaking raw cashews overnight to achieve a smooth texture. Blending soaked cashews with coconut milk, maple syrup or honey, vanilla extract, and fresh lemon juice results in a luscious, tangy frosting that complements the spiced carrot cake base perfectly. This not only adds richness but also introduces healthy fats and protein. For best results, it is recommended to refrigerate the carrot mixture overnight before assembling the cake, as this step allows the flavors to meld beautifully and the texture to stabilize. When ready, pressing the mixture firmly into a pan lined with parchment paper makes for easy removal and serving. The refreshing option to layer the carrot mixture with the cashew frosting adds an appealing visual and textural contrast, increasing the dessert's indulgence factor. This recipe is great for individuals following gluten-free or plant-based diets, offering a nutritious and tasty dessert alternative without refined sugars or flours. The use of natural sweeteners like dates and maple syrup maintains sweetness with a lower glycemic impact, making it more suitable for mindful eating. Sprinkling extra grated carrots, shredded coconut, or grated orange peel on top before serving not only enhances presentation but also contributes additional bursts of flavor and freshness. In summary, this no bake carrot cake recipe embraces simplicity, health-conscious choices, and rich taste, making it ideal for anyone seeking a wholesome, gluten-free dessert that can be prepared with minimal effort and no oven time.