Description
A wholesome no-bake carrot cake made with carrots, nuts, and naturally sweet dates, topped with a creamy cinnamon cashew frosting. This plant-based dessert is rich, flavorful, and perfect for a healthy treat.
Ingredients
- 2 cups grated carrots
- 1 cup walnuts
- 1 cup almonds
- 1 cup pitted dates
- 1/2 cup shredded coconut
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup cashews (soaked, for frosting)
- 1/4 cup coconut cream
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
Instructions
- Add the walnuts and almonds to a food processor and pulse until they form a coarse crumb.
- Add the pitted dates, shredded coconut, grated carrots, ground cinnamon, nutmeg, vanilla extract, and salt. Process until the mixture becomes sticky and holds together when pressed.
- Line a small baking pan with parchment paper and press the carrot cake mixture firmly into an even layer.
- Place the pan in the refrigerator while preparing the frosting.
- Drain the soaked cashews and add them to a blender along with the coconut cream, maple syrup, cinnamon, and vanilla extract. Blend until smooth and creamy.
- Spread the cinnamon frosting evenly over the chilled carrot cake layer.
- Refrigerate the cake for 1–2 hours until firm.
- Slice into squares and serve chilled.
Notes
- Soak cashews for at least 2–4 hours or overnight for the smoothest frosting.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- The cake can also be frozen for longer storage; thaw slightly before serving.
- Add raisins or chopped pecans for extra texture if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
