Ingredients:
For the Cake:
- 2 cups shredded carrots (about 3 medium carrots)
- 1 cup rolled oats (gluten-free if needed)
- 1/2 cup shredded coconut (unsweetened)
- 1/4 cup raisins (optional)
- 1/4 cup walnuts or pecans, chopped (optional)
- 1/4 cup maple syrup or agave syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Cashew Cream Cheese Frosting:
- 1 cup raw cashews (soaked for at least 4 hours or overnight)
- 2 tablespoons coconut yogurt (or plant-based yogurt)
- 2 tablespoons maple syrup or agave syrup
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 1-2 tablespoons water (to thin, if needed)
Instructions:
- Prepare the Cashews:
Soak the raw cashews in water for 4 hours or overnight. Drain and rinse before using. - Make the Cake Base:
In a food processor, combine the shredded carrots, rolled oats, shredded coconut, raisins (if using), walnuts (if using), maple syrup, melted coconut oil, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Process until the mixture is well combined and starts to stick together. - Form the Cake Layers:
Line a round or square cake pan (about 8-9 inches) with parchment paper. Transfer the carrot mixture into the pan and press it down firmly with the back of a spoon to create an even layer. Use your hands to compact the mixture so it holds together. - Make the Frosting:
In a blender or food processor, combine the soaked and drained cashews, coconut yogurt, maple syrup, lemon juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy. If the frosting is too thick, add a tablespoon or two of water to reach a spreadable consistency. - Frost the Cake:
Spread the cashew cream cheese frosting evenly over the top of the carrot cake. Use a spatula to smooth the frosting into an even layer. You can also sprinkle some extra chopped walnuts or shredded coconut on top for added texture. - Chill the Cake:
Place the cake in the refrigerator for at least 2 hours to allow it to firm up. The longer you let it chill, the firmer and more cohesive it will be. - Serve and Enjoy:
Slice the cake and enjoy! This no-bake carrot cake is great for any occasion, and it’s perfect when you want a lighter, healthier dessert.
Tips:
- For an extra touch of flavor, you can add a tablespoon of ground flaxseeds or chia seeds to the cake mixture.
- If you prefer a thicker frosting, you can add a little extra coconut yogurt or reduce the water to make it more spreadable.
- This cake can be made ahead of time and stored in the fridge for up to 4-5 days.
This No-Bake Carrot Cake is a delightful, healthy treat that’s easy to prepare and full of flavor. The creamy cashew frosting takes it to the next level, making it a decadent yet guilt-free dessert!
