Delight in this no-bake carrot cake that offers a fresh and healthy twist on a beloved classic. Packed with natural ingredients like fresh carrots, nuts, and spices, and topped with a creamy dairy-free frosting, this cake is as nutritious as it is delicious. It’s perfect for those looking for a guilt-free indulgence that doesn't compromise on flavor.
Why You'll Love This: This cake is incredibly easy to prepare, requiring no oven time and minimal prep. The natural sweetness of medjool dates pairs beautifully with the earthiness of the nuts and the warmth of the spices, creating a rich and satisfying base. The creamy cashew-based frosting adds a luxurious finish that makes this cake a crowd-pleaser at any event.
Perfect Occasion: Ideal for gatherings, potlucks, or as a special treat for health-conscious friends and family. It's also perfect for holiday celebrations where you might want a lighter, healthier dessert option that still feels indulgent. Serve it at brunches, tea parties, or as a sweet end to a family dinner.
Decoration Tips: Top the cake with a sprinkle of chopped nuts, a dusting of cinnamon, or some shredded carrot for added color and texture. Edible flowers or a few carrot curls can also enhance the visual appeal, making this cake a stunning centerpiece on your dessert table.
Ingredients:
- 150g grated carrot
- 300-350g pitted Medjool dates
- 300g mixed nuts (walnuts, almonds, pecans)
- 3 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- Pinch of salt
- 3 tbsp dairy-free milk (more if needed)
- 90g oats, ground into a flour
Frosting:
- 160g cashews, soaked overnight or in hot water for 20 minutes
- 200g thick part of coconut milk or thick coconut yogurt
- 3 tbsp maple syrup
- Juice of half a lemon
- 1 tsp vanilla extract
- Splash of dairy-free milk, as needed
Instructions:
- Line a loaf tin with parchment paper.
- In a food processor, blend the dates until they are roughly chopped or form a ball. Remove and set aside.
- Add the mixed nuts, salt, and spices to the food processor. Pulse until finely ground.
- Add the chopped dates back to the food processor along with the grated carrot, vanilla extract, and dairy-free milk. Pulse until the mixture is well combined, stopping to scrape down the sides as needed. If the mixture is too dry, add a little more milk.
- Press the mixture firmly into the prepared loaf tin.
- To make the frosting, combine all frosting ingredients in a blender. Blend until smooth and creamy. Adjust flavor with more maple syrup or lemon juice if desired.
- Spread the frosting evenly over the base. Freeze the cake for about 3 hours to set.
- Once set, remove from the freezer and let it sit for a few minutes before slicing. Store in the refrigerator or freezer.
Enjoy this delightful no-bake carrot cake, a perfect treat for any occasion that requires a touch of sweetness without the guilt!