Vegan No-Bake Carrot Cake is the best option for a sweet, healthy, and easy dessert. This version of carrot cakes, made with raw, plant-based ingredients, has the same spiced, nutty, and carrot-packed flavor as traditional carrot cakes but does not require baking. Grated carrots naturally sweeten it, and it’s topped with a rich, dairy-free cashew frosting that feels decadent. This vegan No-Bake Carrot Cake, which is packed with warming spices like cinnamon and nutmeg and is high in nutrients and fiber, is ideal for those who enjoy guilt-free treats.
STATS
- Diet: Vegan
- Course: Dessert
- Cuisine: International
- Cooking time: None
- Prep time: 25 minutes
- Chilling time: ~three hours
- Working time: 25 minutes, except chilling time
- Yield: Approximately 12 slices
- Single portion size: One slice
- Cooking method: Only chilling without any cooking or baking
- Calories: 245 kcal
- Difficulty level: Easy
TOOLS
- Mixing bowl
- Parchment liner
- High-speed blender or food processor
- Square baking dish or springform pan
- Measuring cups
- Grater
- Spatula
- Measuring spoon
INGREDIENTS
CAKE BASE
- 1 teaspoon of cinnamon
- Grated carrots, two cups
- 1/4 teaspoon of ground ginger
- Medjool dates(pitted), one and a half cups
- 1/2 teaspoon of nutmeg
- Pecans or walnuts, one and a half cups
- 1 cup of unsweetened shredded coconut
- A dash of salt
VEGAN FROSTING
- 3 tablespoons of agave nectar or maple syrup
- A teaspoon of vanilla essence
- 1 and 1/2 cups of raw cashews
- Vanilla extract, one tsp.
- 2 tablespoons of lemon juice
INSTRUCTIONS
- Apply a parchment liner to the sides and base of the springform pan.
- Now, process the walnuts and pecans till they are ground finely.
- Then add carrots, spices, dates, coconut shreds, and salt to the mixture.
- Process the mixture till it textures like wet sand.
- Press the mixture evenly after transferring it to the lined pan.
- Keep it in the refrigerator till you prepare the frosting.
- Wash and drain the soaked cashews properly.
- Add maple syrup, coconut cream, vanilla, and lemon juice to the blender.
- Blend until a velvety, silky paste is obtained.
- Place the crust on the counter and add the frosting to it.
- Spread it over the carrot base in an even manner.
- Return it to the refrigerator till it becomes firm.
- Then cut the slices and sprinkle coconut shreds, cinnamon powder, or crushed nuts.
- Your vegan No-Bake Carrot Cake is ready to serve!
TIPS
- You may use the cranberries(dried) or raisins for extra sweetness.
- To achieve the best texture or flavor, use juicy or fresh carrots.
- Use the crushed pistachios for a visually appealing garnish.
- Refrigerate for a longer time to have a strong flavor and neat slices.
HOW TO STORE LEFTOVERS
CHILLING
- Save the remaining slices of no-bake cake in a sealed container. Refrigerate it for around five days.
FREEZING
- Pack individual slices using the cling wrap and freeze for around two months. Defrost in the fridge the night before.
FAQs
Can I add protein powder?
- Yes, you may add the vanilla or unflavored vegan protein powder to the base to make it protein-rich.
Is it possible to make it nut-free?
- Sure, replace the walnuts with sunflower seeds and use the coconut yogurt or silken tofu in place of cashews in frosting. These swaps will make your frosting nut-free.
Is this dessert kid-friendly or not?
- Absolutely! It is nutrient-rich and naturally sweetened, loved by kids of all ages.
NUTRITIONAL FACTS/SERVING
Single portion size: One slice
Calories: ~245 kcal
Carbs(total): 26 g
Fiber: Five grams
Net carbs: 21 g
Fats: Thirteen grams
Sugar: 17 g
Proteins: Five grams
Sodium: 55 mg
