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No Bake Carrot Cake
Quick · 5–15 min

No Bake Carrot Cake

Peter Francis makes this no bake carrot cake when he wants a sweet treat without turning on the oven. The recipe page didn't list the full recipe, so this is a simple plant-based version built around the same idea.

Peter Francis’s pick · · 5 years plant-based
@Peterfrancisss
Hands-on
20 min
Hands-off
2 hr
Total
2 hr 20
Dishes
3
5gprotein309cal46gcarbs13gfatper serving · $1.48
Skill Meal-prep friendlyblender

Method

  1. 1

    Pit the dates and soak them in warm water for 10 minutes if they feel firm, then drain.

  2. 2

    Blend the oats and walnuts in a blender until they look like coarse flour.

  3. 3

    Add the dates, cinnamon, nutmeg, vanilla and salt. Blend until the mixture sticks together when pressed.

  4. 4

    Pour the mixture into a bowl and stir in the grated carrot and raisins.

  5. 5

    Line a small pan with parchment, then press the mixture firmly and evenly into the pan.

  6. 6

    Stir the dairy-free cream cheese, maple syrup and lemon juice together until smooth.

  7. 7

    Spread the frosting over the cake. Chill for at least 2 hours until firm, then slice and serve.

Storage

Keep covered in the fridge for up to 5 days, or freeze slices for 2 months.

Good to know
  • Grate the carrot finely so the cake holds together.
  • Add a handful of chopped walnuts on top for crunch.

Nutrition

per serving
Calories
309
Protein
5g
Carbs
46g
Fat
13g
Fiber
5g
Sodium
210mg
Contains tree nutSoy-freeGluten-free with oats labeled gluten-freePeanut-free

Calculated from ingredient reference data. Brand labels vary.

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