Easiest Way to Make Appetizing No-Bake Carrot Cake

No-Bake Carrot Cake. I know some carrot cake recipes call for raisins or nuts, but I prefer to leave them out because I know that not everyone is a fan of them. When measuring your flour, don't scoop it out of the container with the measuring cup. Lots of carrots make this the best carrot cake.

Leave a comment, rate it, and don't forget to tag a photo #minimalistbaker on Instagram. However, unlike the real deal carrot cake, this raw carrot cake is healthy and super easy to make. This recipe utilizes a natural sweetness of carrots and dates, a flour-like texture of ground coconut, and cream-like consistency of blended cashews. You can cook No-Bake Carrot Cake using 20 ingredients and 6 steps. Here is how you cook that.

Ingredients of No-Bake Carrot Cake

Prepare of Cake.
It's 2 cups of shredded/grated carrots.
Prepare 2 cups of all-purpose flour sifted.
Prepare 1 tablespoon of baking soda.
Prepare 3 of eggs beaten.
Prepare 1 cup of oil.
You need 3 tablespoons of melted butter.
Prepare 3/4 cup of brown sugar.
Prepare 1 teaspoon of nutmeg.
You need 1 teaspoon of all spice.
You need 1 tablespoon of vanilla extract.
Prepare 1 teaspoon of cinnamon.
It's 1 cup of chopped walnuts.
It's 1/2 cup of plain yogurt.
You need of Frosting.
Prepare 100 g of cream cheese softened.
Prepare 2 tablespoons of confectioner's sugar.
It's 2 tablespoons of lemon/calamansi juice.
Prepare 1/2 cup of plain yogurt.
You need 1 teaspoon of vanilla extract.

Place the icing ingredients into your processor and pulse. I am sure you know that carrots contain lots of beta-carotene which is a No-bake carrot cake bars recipe. This vegan carrot cake is great for breakfast or as a dessert. It's vegan, gluten-free, refined sugar-free, easy to make.

No-Bake Carrot Cake step by step

Prepare all the dry ingredients for the cake. Combine flour, salt, baking soda, cinnamon, nutmeg, and all spice in a bowl and mix..
Prepare all wet ingredients in a separate bowl: brown sugar, oil, 2 tablespoons melted butter (leave about 1 tbsp to brush the inside of the pot/cooker), yogurt, vanilla extract, and mix well. Add beaten eggs slowly while mixing..
Combine wet ingredients with the dry ingredients and mix. Add shredded carrots and chopped walnuts..
Brush melted butter along the insides of the rice cooker's pot. Pour batter and press cook. Once it pops to warm, wait for about 10-15 minutes and press button back to cook. One might also need to flip the cake upside down using a plate to cook the other side. Depending on how hot the cooker gets, it might take a few more presses of the cook button for the cake to be fully ready. Make sure to check with a toothpick or a fork to see if it comes out clean. Once done, put on a rack to cool..
While the cake cools, make the cream cheese frosting. In a bowl add softened cream cheese, confectioner's sugar, half a cup of yogurt, vanilla extract and lemon juice and mix well..
Once cake has cooled down, top it with the cream cheese frosting and serve..

This no-bake carrot cake is simple a nut-free, vegan, gluten-free, and paleo alternative to a traditional carrot cake slice. So admittedly there are several recipes of the carrot cake variety happening on this blog… and yet despite the abundance of carroty treats, I've been getting quite a few requests for. Layered lemon cashew cream and spiced carrot cake is a winner. No dairy, gluten or refined sugar. Raw vegan, but still bursting with that carrot cake flavor and texture!