How to make carrot cake without baking – Recipe
This easy vegan no-bake carrot cake is made in a food blender in 30 minutes. It’s super moist, spicy, and topped with the best vegan cashew dew. It’s the perfect vegan Easter recipe and definitely one of our favorite gluten-free springtime recipes. If you have very little time, you can do
INGREDIENTS
For the shell:
✔️ 2.5 cups finely grated carrots.
✔️ 1 cup of grated coconut.
✔️ 1 cup of dates.
✔️ 1 cup of walnuts.
✔️ 1 teaspoon cinnamon.
✔️ Ginger, a pinch of nutmeg, cloves (optional)
For the cream:
✔️ 300g condensed yogurt.
✔️ 3 teaspoons of coconut powder.
✔️ Sweetener.
Total per 100 grams:
Calories – 171.5 kcal.
Protein – 5.1g.
fat – 12.0 g.
carbohydrates – 11.5 g.
Instruct
If you’re making the frosting, place the cashews in a bowl with boiling water for at least 30 minutes (we recommend 2 hours).
For the cake
Blend oats and almonds in a blender or food processor until smooth. Crush the walnuts with a knife.
Wash and peel the carrots. Grate them with a grater or the blade of a food processor.
Blend the oatmeal, almond meal, and shredded carrots in a food processor by grinding several times. Alternatively, add everything to a large mixing bowl and combine with a spoon.
Add the date syrup, spices, and vanilla extract to the mixing bowl. Combine with a spoon.
Pour the date syrup into a food processor and blend until blended. The mixture should stick and hold its shape when you press it between two fingers.
Line the parchment paper into an 8-inch (20 cm) square. Transfer the mixture to the mold and press down firmly with a spatula or spatula. If desired, you can smooth the surface with a wet finger. Place in the fridge to harden while you make the frosting.
For frosting.
Melt cocoa butter on low heat or in the microwave for 30 seconds at 650W.
Drain the cashews.
Mix cashews with melted cocoa butter, maple syrup, vanilla extract, lemon juice, and vegetable milk until completely smooth (this may take up to 3 minutes). Run it through a sieve if necessary.
Pour the cream over the carrot cake. Place in the fridge for at least 4 hours
