No Bake Carrot Cake with Vegan Cream Cheese Frosting
This no bake carrot cake is made with wholesome ingredients, naturally sweetened with dates, and topped with a vegan cream cheese frosting. It's moist, perfectly spiced, and ready in 30 minutes. An easy, healthy dessert that's perfect for Easter!
Equipment
Ingredients
carrot cake
- 2 medium carrots
- 8 medjool dates, pitted
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ½ cup oats
- ½ cup almond flour
- ½ cup chopped walnuts, plus more for topping the cake
- ½ cup chopped pecans
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
vegan cream cheese frosting
- 2 oz vegan cream cheese
- ¼ cup vegan yogurt, thick texture
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
Instructions
- Pulse the base: Add the pitted dates, chopped carrots, maple syrup, and vanilla extract to a food processor. Pulse until the carrots are finely shredded.
- Add the remaining ingredients: Add the oats, almond flour, walnuts, pecans, cinnamon, nutmeg, ginger, and salt. Pulse until combined. You’re looking for a sticky, slightly textured mixture — similar to the texture you want when making my energy balls.
- Press the mixture into the pan: Transfer the mixture to a parchment-lined 6-inch round cake pan. Use a spatula to press it down evenly until smooth on top.
- Chill the cake: Place the cake in the freezer while you prepare the frosting.
- Make the frosting: Add the vegan cream cheese, vegan yogurt, maple syrup, and vanilla to a bowl. Use a hand mixer to beat until smooth and creamy. Taste and adjust, adding more maple syrup if you’d like it sweeter.
- Frost the cake: Spread the frosting evenly over the chilled carrot cake. If desired, sprinkle crushed walnuts on top of the cake. Slice and enjoy!
Video
Notes
- Use fresh medjool dates. This is key for the perfect texture since fresh medjool dates are soft, juicy, and have a natural caramel-like texture. If your dates are hard and dry, soak them in warm water for 10 minutes, then drain and pat dry.
- Don’t over-blend. I recommend pulsing the mixture instead of blending. You want a chunky texture, not a paste!
- Line your cake pan with parchment paper. This makes removal so much easier since the cake is naturally sticky.
- Don't skip the chill. Chilling the cake helps everything set for clean slices.
- Storage: Store in an airtight container in the fridge for up to 5 days, or freezer for up to 2 months (unfrosted). It's best served chilled to keep the texture firm and fudgy!
Serving: 1 serving, Calories: 283kcal, Carbohydrates: 35g, Protein: 5g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Cholesterol: 0.5mg, Sodium: 118mg, Potassium: 339mg, Fiber: 5g, Sugar: 24g, Vitamin A: 2594IU, Vitamin C: 1mg, Calcium: 83mg, Iron: 1mg
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