Dessert
No-Bake Vegan Carrot Cake with Vanilla Cashew Frosting
2 u 30 minVoor 8Nutri-Score C€€
C
2 u 30 min
2 u 30 minNo-Bake Vegan Carrot Cake with Vanilla Cashew Frosting
wat u nodig heeft
Ingrediënten
carrots (peeled and roughly chopped)Groente en fruit250 g
Medjool dates (pitted)Groente en fruit200 g
rolled oatsGranen150 g
almondsNoten en zaden100 g- walnuts (plus extra for garnish)Noten en zaden60 g
- desiccated coconutNoten en zaden40 g
ground cinnamonKruiden en specerijen5 g- ground nutmegKruiden en specerijen1 g
saltKruiden en specerijen2 g
plant milkDranken60 ml- cashews (soaked in hot water and drained)Noten en zaden150 g
maple syrupVoorraadkast40 ml
vanilla extractVoorraadkast5 ml- lemon juice (freshly squeezed)Groente en fruit15 ml
per portie
Voedingswaarden
228kcal
- Koolhydraten
- 26 g
- Eiwitten
- 4 g
- Vetten
- 12 g
wat u gebruikt
Keukengerei
Blender
Springvorm
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Shape the cake
- Transfer the mixture into a lined springform pan.
- Press down firmly and level the surface.
- Stap 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.
- Stap 4
Frost and garnish
- Spread the frosting over the top of the cake.
- Garnish with chopped walnuts and grated carrot.
- Stap 5
Set in the freezer
- Place the cake in the freezer until firm.