CARROT CAKE

This Cake ISN’T BAKED! YESS….

Surely you might have never had a no-bake dessert with a texture which is similar to a baked cake before.

Plus, it’s healthy, plant-based and easy to whip up, making it just that much better.

Vegan, refined sugar-free, gluten-free and oil-free.

CARROT CAKE

Ingredients:

– 2 Medium Carrots (Grated)

– 1 Cup Medjool Dates (Soaked in hot water for 5 minutes and drained)

– 1 Cup Rolled Oats

– 1 Cup Desiccated Coconut

– 1 Cup Roasted Almonds

– 2 Tsp Cinnamon

– 1/4 Tsp Nutmeg

– 1/4 Tsp Ground Ginger

– 1 Tsp Vanilla Extract

– Dash of Oat Milk (or any plant milk)

– Pinch of Salt

For Vanilla Almonds Frosting:

– 1 Cup Almonds (Soaked in hot water for 10 minutes and drained then peeled)

– 1 Tbsp Tahini

-3 Medjool Dates (Soaked in hot water for 5 minutes and drained

– 1 Tsp Vanilla Extract

– 1/3 – 1/2 Cup Oat Milk (or any plant milk)

Optional Garnish:

– Crumbed Walnuts

– Carrot Ribbons

HOW TO MAKE

  1. Place 2 Medium Carrots (Grated), Rolled Oats , roast4ed almonds, desiccated coconut, cinnamon, ground ginger, nutmeg, vanilla extract, oat milk, salt into a food processor and process until smooth.
  2. Place this carrot cake base smooth paste aside.
  3.  Starting with 1/3 cup oat milk then peeled almonds, tahini, dates, vanilla extract place into a food processor and process until smooth (Add more oat milk if needed. Texture should be thick and smooth.)
  4. Now place this frosting paste aside.
  5.  Line a square baking tin and scoop carrot cake in.
  6. Smooth with the spatula.
  7. Spread over frosting, garnish and set in the freezer for 1-2 hours.
  8. Remove from the freezer, slice and enjoy!

Note: Can store in the fridge for 3-4 days.