Dessert
No-Bake Vegan Carrot Cake with Vanilla Cashew Frosting
2 Std. 30 Min.Für 8Nutri-Score C€€
C
2 Std. 30 Min.
2 Std. 30 Min.No-Bake Vegan Carrot Cake with Vanilla Cashew Frosting
was Sie brauchen
Zutaten
carrots (peeled and roughly chopped)Obst & Gemüse250 g
Medjool dates (pitted)Obst & Gemüse200 g
rolled oatsGetreide150 g
almondsNüsse & Samen100 g- walnuts (plus extra for garnish)Nüsse & Samen60 g
- desiccated coconutNüsse & Samen40 g
ground cinnamonGewürze5 g- ground nutmegGewürze1 g
saltGewürze2 g
plant milkGetränke60 ml- cashews (soaked in hot water and drained)Nüsse & Samen150 g
maple syrupVorräte40 ml
vanilla extractVorräte5 ml- lemon juice (freshly squeezed)Obst & Gemüse15 ml
pro Portion
Nährwerte
228kcal
- Kohlenhydrate
- 26 g
- Eiweiß
- 4 g
- Fett
- 12 g
was Sie verwenden
Utensilien
Standmixer
Springform
Schritt für Schritt
Zubereitung
- Schritt 1
Blend the carrot cake batter
- Add the carrots, dates, oats, almonds, walnuts, coconut, cinnamon, nutmeg, salt and plant milk to a blender.
- Blend until smooth and evenly combined.
- Schritt 2
Shape the cake
- Transfer the mixture into a lined springform pan.
- Press down firmly and level the surface.
- Schritt 3
Make the vanilla cashew frosting
- Blend the soaked cashews, maple syrup, vanilla extract, lemon juice and a pinch of salt until completely smooth.
- Add a little plant milk if needed to loosen the texture.
- Schritt 4
Frost and garnish
- Spread the frosting over the top of the cake.
- Garnish with chopped walnuts and grated carrot.
- Schritt 5
Set in the freezer
- Place the cake in the freezer until firm.