Frosted No-Bake Carrot Cake
Servings
8people
Servings
8people
Ingredients
Frosting
  • 1cup raw cashews
  • 1/2cup full-fat coconut milk
  • 2 Tbsp lemon juice
  • 3 Tbsp maple syrup
  • 1tsp vanilla extract
Cake
  • 2cups pitted Medjool datesmeasured after pits removed
  • 2cups pecans
  • 2cups finely shredded carrots
  • 2tsp vanilla extract
  • 1 1/2tsp ground allspice
  • 1/4tsp sea salt
  • 3 Tbsp wheat germ
  • 3 Tbsp ground flaxseed
  • 1/3cup raisins
  • freshly grated nutmegoptional
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