Description
A wholesome no-bake carrot cake made with naturally sweet ingredients and warm spices, topped with a creamy cinnamon frosting. This chilled dessert is simple, satisfying, and perfect for make-ahead treats.
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
1/4 cup coconut cream
2 tablespoons maple syrup
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
Instructions
- Add walnuts and almonds to a food processor and pulse until a coarse crumb forms.
- Add dates, shredded coconut, grated carrots, cinnamon, nutmeg, vanilla extract, and salt. Process until the mixture is sticky and holds together when pressed.
- Line a small baking pan with parchment paper and press the mixture firmly into an even layer.
- Place the pan in the refrigerator to chill while preparing the frosting.
- Drain soaked cashews and blend with coconut cream, maple syrup, cinnamon, and vanilla extract until smooth and creamy.
- Spread the frosting evenly over the chilled base.
- Refrigerate for 1 to 2 hours until firm.
- Slice into squares and serve chilled.
Notes
Substitute pecans for walnuts for a richer flavor.
Add raisins for extra texture and sweetness.
Enhance spices with ginger or cloves if desired.
Add orange zest for a brighter flavor.
Store in the refrigerator for up to 5 days.
Freeze slices for up to 2 months with parchment between layers.
Serve chilled for best texture; do not reheat.
- 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: 85 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
