Welcome to my blog, where I help you find the perfect healthy recipes to complement your sports diet! Today, I’m excited to share a delightful and guilt-free treat that will satisfy your sweet cravings without compromising your health goals.
Get ready to indulge in a scrumptious no bake vegan carrot cake! This delightful dessert is packed with wholesome ingredients and bursting with the flavors of carrots, spices, and a creamy frosting.
Whether you’re a vegan, following a gluten-free lifestyle, or simply looking for a delicious and nutritious option, this recipe is sure to please your taste buds. Let’s dive in and create a delectable carrot cake masterpiece together!
Ingredients
- 2 cups shredded carrots
- 1 cup almond flour
- 1 cup coconut flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- A pinch of salt
Vegan Cream Cheese Frosting:
- 1 cup vegan cream cheese
- 1/4 cup maple syrup
- 1/4 cup cashew cream
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Preparing the Carrot Cake Mixture
In a large mixing bowl, combine the shredded carrots, almond flour, coconut flour, unsweetened shredded coconut, ground cinnamon, ground nutmeg, and a pinch of salt. Mix well to ensure the ingredients are evenly distributed.
Step 2: Adding the Wet Ingredients
Create a well in the center of the dry mixture. Pour in the maple syrup, melted coconut oil, lemon juice, vanilla extract, and lemon zest. Stir the wet and dry ingredients together until they are thoroughly combined and form a sticky dough-like consistency.
Step 3: Forming the Cake
Line a square pan or cake pan with parchment paper for easy removal. Transfer the carrot cake mixture into the pan, spreading it evenly and firmly pressing it down to create a compact layer.
Step 4: Making the Vegan Cream Cheese Frosting
In a separate bowl, combine the vegan cream cheese, maple syrup, cashew cream, lemon juice, and vanilla extract. Using a whisk or electric mixer, beat the ingredients together until you achieve a smooth and creamy consistency.
Step 5: Assembling the Cake
Once the carrot cake is firm and well-settled in the pan, spread a generous layer of the vegan cream cheese frosting on top. Use a spatula or the back of a spoon to ensure an even distribution.
Step 6: Chilling and Serving
Place the assembled cake in the refrigerator and allow it to chill for at least 2 hours or until it’s firm enough to slice. This will also allow the flavors to meld together beautifully.
When ready to serve, use a sharp, hot knife to slice the cake into squares or desired shapes. Garnish with a sprinkle of shredded coconut, a dash of cinnamon, or a few shreds of carrot for an extra touch of visual appeal.
Enjoy your delectable no bake vegan carrot cake with a smile!
Expert Tips
If you prefer a smoother texture, you can process the shredded carrots in a food processor before adding them to the dry mixture.
To make your vegan cream cheese frosting extra fluffy, refrigerate the frosting mixture for about 30 minutes before spreading it on the cake.
For added variety, try incorporating finely chopped nuts or dried fruits into the carrot
