Plant-Based Blueprint

No Bake Carrot Cake

All the cozy carrot cake flavor with zero oven time.

Serves 620 min hands-on2 hr hands-offPer serving: 309 cal · 5 g protein · 46 g carbs · 13 g fat

Ingredients

    Cake base
    • 1 ¼ cups rolled oats
    • ½ cup walnuts
    • 8 medjool dates
    • 1 large carrot, finely grated
    • ¼ cup raisins
    • 1 ½ tsp cinnamon
    • ¼ tsp ground nutmeg
    • 1 tsp vanilla extract
    • 1 pinch salt
    Frosting
    • ½ cup dairy-free cream cheese
    • 2 tbsp maple syrup
    • 2 tsp lemon juice

    Equipment

    Blender · Saucepan · Parchment paper · Mixing bowl · Chef's knife · Cutting board · Grater or zester · Colander · Spatula or wooden spoon · Measuring cups and spoons

    Steps

    1. 1Pit the dates and soak them in warm water for 10 minutes if they feel firm, then drain.
    2. 2Blend the oats and walnuts in a blender until they look like coarse flour.
    3. 3Add the dates, cinnamon, nutmeg, vanilla and salt. Blend until the mixture sticks together when pressed.
    4. 4Pour the mixture into a bowl and stir in the grated carrot and raisins.
    5. 5Line a small pan with parchment, then press the mixture firmly and evenly into the pan.
    6. 6Stir the dairy-free cream cheese, maple syrup and lemon juice together until smooth.
    7. 7Spread the frosting over the cake. Chill for at least 2 hours until firm, then slice and serve.

    Tips

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

    Swaps, macros and the full recipe: gopbb.com/r/peter-no-bake-carrot-cake