Postre
No-Bake Vegan Carrot Cake with Vanilla Cashew Frosting
2 h 30 minPara 8Nutri-Score C€€
C
2 h 30 min
2 h 30 minNo-Bake Vegan Carrot Cake with Vanilla Cashew Frosting
receta de
chloeevegan
@chloeevegan
5 recetas
6 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
carrots (peeled and roughly chopped)Frutas y verduras250 g
Medjool dates (pitted)Frutas y verduras200 g
rolled oatsCereales150 g
almondsFrutos secos y semillas100 g- walnuts (plus extra for garnish)Frutos secos y semillas60 g
- desiccated coconutFrutos secos y semillas40 g
ground cinnamonEspecias5 g- ground nutmegEspecias1 g
saltEspecias2 g
plant milkBebidas60 ml- cashews (soaked in hot water and drained)Frutos secos y semillas150 g
maple syrupDespensa40 ml
vanilla extractDespensa5 ml- lemon juice (freshly squeezed)Frutas y verduras15 ml
por ración
Nutrición
228kcal
- Carbohidratos
- 26 g
- Proteínas
- 4 g
- Grasas
- 12 g
lo que usará
Utensilios
Batidora de vaso
Molde desmontable
paso a paso
Preparación
- Paso 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.
- Paso 2
Shape the cake
- Transfer the mixture into a lined springform pan.
- Press down firmly and level the surface.
- Paso 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.
- Paso 4
Frost and garnish
- Spread the frosting over the top of the cake.
- Garnish with chopped walnuts and grated carrot.
- Paso 5
Set in the freezer
- Place the cake in the freezer until firm.