NO-BAKE CARROT CAKE

NO-BAKE CARROT CAKE

⏱ Working time: 25-30 minutes
🍽 Servings: 16 slices
📈 Level of difficulty: Easy
🌱 Vegan
💛 Classic

NO-BAKE CARROT CAKE

INGREDIENTS

  • 150 g grated carrots
  • 180 g oatmeal
  • 60 g chopped walnuts
  • 20 g shredded coconut
  • 2 teaspoons cinnamon
  • 120 g almond butter
  • 50 ml maple syrup
  • 4 teaspoons vanilla extract
  • 1 egg | Egg substitute (e.g., banana)

FROSTING:

PREPARATION

To make the no-bake carrot cake with cream cheese frosting, first line a small baking dish with parchment paper and set aside.

In a large bowl, thoroughly mix together the oatmeal, finely grated carrots, chopped walnuts, shredded coconut, and cinnamon. Then add the almond butter and maple syrup. If the almond butter is very firm, it can be gently warmed in a small saucepan to make it easier to stir in. Finally, add a dash of vanilla extract and mix everything together to form a homogeneous, slightly sticky mixture.

Spread the carrot mixture evenly in the prepared pan and press down firmly with a spoon or your hands. This step is important to ensure that the no-bake carrot cake slices remain stable later on. Then chill the pan in the refrigerator for at least 2 hours until the mixture is completely cooled and firm.
For the creamy cream cheese frosting with ginger cream cheese, vanilla extract, Ginger Shot Classic and, to taste, stir some powdered sugar in a bowl until smooth, until a lump-free cream is formed.
Once the cake has set, spread the frosting generously on top and smooth it out evenly. Then cut into about 16 carrot cake slices and enjoy.
Perfect as a delicious snack, meal prep idea, or moist no-bake cake for Easter and special occasions.