
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
- 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.
- Place this carrot cake base smooth paste aside.
- 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.)
- Now place this frosting paste aside.
- Line a square baking tin and scoop carrot cake in.
- Smooth with the spatula.
- Spread over frosting, garnish and set in the freezer for 1-2 hours.
- Remove from the freezer, slice and enjoy!
Note: Can store in the fridge for 3-4 days.