This no-bake carrot cake is everything you love about the classic dessert—warm spices, sweet carrots, and creamy frosting—without turning on the oven. Made with whole ingredients like dates, nuts, and coconut, it’s a naturally sweet, nutrient-dense treat that’s perfect for spring gatherings, meal prep, or anytime you’re craving something comforting.
Ingredients:
For the Cake:
- 2 cups shredded carrots
- 1 cup pitted dates, soaked in warm water for 10 minutes
- 1 cup walnuts or pecans
- 1 cup unsweetened shredded coconut
- ½ cup almond flour or oat flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- 1 tsp vanilla extract
- Pinch of salt
For the Frosting:
- 1 cup raw cashews, soaked in hot water for 1 hour
- 2 Tbsp coconut oil, melted
- 2 Tbsp maple syrup or honey
- 1 tsp vanilla extract
- 2-3 Tbsp plant-based milk (as needed for consistency)
- Pinch of salt
Instructions:
- Make the Cake Base. In a food processor, blend the walnuts (or pecans) until finely ground. Add soaked dates, shredded carrots, coconut, almond flour, cinnamon, nutmeg, ginger, vanilla, and salt. Blend until the mixture holds together when pressed. Press the mixture into a lined 8-inch cake pan or a loaf pan. Smooth the top with a spatula.
- Make the Frosting .Drain the soaked cashews and blend with coconut oil, maple syrup, vanilla, salt, and plant-based milk. Blend until smooth and creamy.Spread the frosting evenly over the cake.
- Chill & Serve. Refrigerate for at least 1 hour to firm up.Slice and enjoy!m or chilled!
Enjoy!