Vegan No Bake Carrot Cake Recipe
Introduction
Vegan No Bake Carrot Cake is a delightful and healthy dessert perfect for those who prefer no-bake, plant-based treats. It’s not only delicious but also a great way to enjoy the classic flavors of carrot cake without the need for an oven. This recipe combines the natural sweetness of carrots with warm spices and a luscious, dairy-free cream cheese frosting. Here’s how to make it.
Ingredients
For the Carrot Cake:
2 cups grated carrots: Freshly grated for maximum flavor and moisture.
1 1/2 cups rolled oats: These provide a hearty base and bind the cake together.
1/2 cup pitted dates: Natural sweeteners that help bind the ingredients.
1/2 cup unsweetened shredded coconut: Adds texture and a subtle coconut flavor.
1/4 cup chopped walnuts or pecans: Adds a crunchy texture and nutty flavor.
1/4 cup raisins: Natural sweetness and chewiness.
1 tsp ground cinnamon: Warm spice that defines carrot cake flavor.
1/2 tsp ground nutmeg: Adds depth and warmth.
1/4 tsp ground ginger: A hint of spice that complements the carrots.
A pinch of salt: Enhances the overall flavor.
For the Cream Cheese Frosting:
1 cup raw cashews: Soaked for at least 2 hours and then drained to ensure a smooth consistency.
1/4 cup coconut milk: Or any plant-based milk of your choice.
2 tbsp maple syrup: Or your preferred liquid sweetener.
1 tsp vanilla extract: Adds a rich flavor.
Juice of 1 lemon: Provides a tangy contrast to the sweetness.
Nutritional Information (Per Serving – Makes approximately 8 servings):
Calories: 250
Total Fat: 12g
Saturated Fat: 2g
Sodium: 45mg
Total Carbohydrates: 32g
Dietary Fiber: 5g
Sugars: 15g
Protein: 6g
Instructions
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Carrot Cake
