No-Bake Vegan Carrot Cake
Ingredients
- 2 medium carrots, grated
- 1 cup medjool dates, soaked in hot water for 5 minutes and drained
- 1 cup rolled oats (GF for gluten-free)
- 1 cup desiccated coconut
- 1 cup roasted almonds
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- Dash of oat milk or GF plant milk
- Pinch of salt
Vanilla cashew frosting
- 1 cup cashews, soaked in hot water for 10 minutes and drained
- 1 tablespoon tahini
- 3 medjool dates, soaked in hot water for 5 minutes and drained
- 1 teaspoon vanilla extract
- 1/3 to 1/2 cup oat milk or GF plant milk
Optional garnish
- Crumbed walnuts
- Carrot ribbons
Preparation
Place all carrot cake ingredients into a food processor and process until smooth.
Place all frosting ingredients into a food processor and process until smooth, starting with 1/3 cup oat milk and adding more if needed to achieve a thick and smooth texture.
Line a square baking tin, scoop in the carrot cake mixture, smooth with the back of a damp spoon, spread over the frosting, garnish, and set in the freezer for 1-2 hours.
Remove from the freezer, slice, and enjoy.
Storage
Store in the fridge for 3-4 days.
