Frosted No-Bake Carrot Cake

It’s here: the no-bake cake of your dreams. It’s tender, it’s cakey, it’s naturally sweetened and warmly spiced, and it’s rich in beneficial fats and dietary fiber. The creamy cashew frosting is the icing on the cake, so to speak. For a grain-free option, you can replace wheat germ with coconut flour. Other garnish options include blueberries, cacao nibs, or even edible flowers.

Frosted No-Bake Carrot Cake

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Servings

8 people

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Ingredients

Frosting

• 1 cup raw cashews
• 1/2 cup full-fat coconut milk
• 2 Tbsp lemon juice
• 3 Tbsp maple syrup
• 1 tsp vanilla extract

Cake

• 2 cups pitted Medjool dates measured after pits removed
• 2 cups pecans
• 2 cups finely shredded carrots
• 2 tsp vanilla extract
• 1 1/2 tsp ground allspice
• 1/4 tsp sea salt
• 3 Tbsp wheat germ
• 3 Tbsp ground flaxseed
• 1/3 cup raisins
• freshly grated nutmeg optional

Ingredients Frosting 1 cup raw cashews 1/2 cup full-fat coconut milk 2 Tbsp lemon juice 3 Tbsp maple syrup 1 tsp vanilla extract Cake 2 cups pitted Medjool dates measured after pits removed 2 cups pecans 2 cups finely shredded carrots 2 tsp vanilla extract 1 1/2 tsp ground allspice 1/4 tsp sea salt 3 Tbsp wheat germ 3 Tbsp ground flaxseed 1/3 cup raisins freshly grated nutmeg optional

Servings 8 people Print Recipe

Instructions

1. To make frosting, in bowl, place cashews, cover with water, and let soak for at least 2 hours. Drain cashews, rinse, then add to blender container along with remaining frosting ingredients. Blend until thick and creamy.
2. To make cake, in food processor container, place dates and blend until reduced to small bits that are clumping together. Remove dates from container. Place pecans in food processor container and blend until reduced to small bits but not into flour. Add dates, carrots, vanilla, allspice, and salt to container and pulse until combined into a cakelike texture. Pulse in wheat germ, ground flaxseed, and raisins.
3. Line 8 inch springform pan with parchment paper and lightly grease sides. Spread cake mixture in pan into an even layer. Spread frosting on cake in an even layer. Place cake in freezer to set for 2 hours or more.
4. To serve, let cake thaw for about 30 minutes at room temperature before slicing. Using a warm knife (run knife under hot water for a few seconds) can make slicing easier and cleaner. Garnish with nutmeg, if using.
5. Store leftovers, covered, in refrigerator for up to 1 week or in freezer for up to 1 month. The cake is best enjoyed slightly chilled, but not frozen.

Recipe Notes

Per serving: 360 calories; 7 g protein; 17 g total fat (3 g sat. fat); 54 g total carbohydrates (37 g sugars, 8 g fiber); 102 mg sodium