Dessert
No-Bake Vegan Carrot Cake with Vanilla Cashew Frosting
2 h 30 minServes 8Nutri-Score C€€
C
2 h 30 min
2 h 30 minNo-Bake Vegan Carrot Cake with Vanilla Cashew Frosting
what you need
Ingredients
carrots (peeled and roughly chopped)Produce250 g
Medjool dates (pitted)Produce200 g
rolled oatsGrains150 g
almondsNuts & seeds100 g- walnuts (plus extra for garnish)Nuts & seeds60 g
- desiccated coconutNuts & seeds40 g
ground cinnamonSpices5 g- ground nutmegSpices1 g
saltSpices2 g
plant milkBeverages60 ml- cashews (soaked in hot water and drained)Nuts & seeds150 g
maple syrupPantry40 ml
vanilla extractPantry5 ml- lemon juice (freshly squeezed)Produce15 ml
per serving
Nutrition
228kcal
- Carbs
- 26 g
- Proteins
- 4 g
- Fat
- 12 g
what you’ll use
Tools
Blender
Springform pan
step by step
Method
- Step 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.
- Step 2
Shape the cake
- Transfer the mixture into a lined springform pan.
- Press down firmly and level the surface.
- Step 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.
- Step 4
Frost and garnish
- Spread the frosting over the top of the cake.
- Garnish with chopped walnuts and grated carrot.
- Step 5
Set in the freezer
- Place the cake in the freezer until firm.