Dessert
No-Bake Vegan Carrot Cake with Vanilla Cashew Frosting
2 h 30Pour 8Nutri-Score C€€
C
2 h 30
2 h 30No-Bake Vegan Carrot Cake with Vanilla Cashew Frosting
ce qu’il vous faut
Ingrédients
carrots (peeled and roughly chopped)Fruits et légumes250 g
Medjool dates (pitted)Fruits et légumes200 g
rolled oatsCéréales150 g
almondsFruits à coque et graines100 g- walnuts (plus extra for garnish)Fruits à coque et graines60 g
- desiccated coconutFruits à coque et graines40 g
ground cinnamonÉpices5 g- ground nutmegÉpices1 g
saltÉpices2 g
plant milkBoissons60 ml- cashews (soaked in hot water and drained)Fruits à coque et graines150 g
maple syrupÉpicerie40 ml
vanilla extractÉpicerie5 ml- lemon juice (freshly squeezed)Fruits et légumes15 ml
par portion
Nutrition
228kcal
- Glucides
- 26 g
- Protéines
- 4 g
- Lipides
- 12 g
ce que vous utiliserez
Ustensiles
Blender
Moule à charnière
pas à pas
Préparation
- Étape 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.
- Étape 2
Shape the cake
- Transfer the mixture into a lined springform pan.
- Press down firmly and level the surface.
- Étape 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.
- Étape 4
Frost and garnish
- Spread the frosting over the top of the cake.
- Garnish with chopped walnuts and grated carrot.
- Étape 5
Set in the freezer
- Place the cake in the freezer until firm.