Vegan No Bake Carrot Cake Recipe

Introduction
Vegan No Bake Carrot Cake is a delightful and healthy dessert perfect for those who prefer no-bake, plant-based treats. It’s not only delicious but also a great way to enjoy the classic flavors of carrot cake without the need for an oven. This recipe combines the natural sweetness of carrots with warm spices and a luscious, dairy-free cream cheese frosting. Here’s how to make it.
Ingredients
For the Carrot Cake:

• 2 cups grated carrots: Freshly grated for maximum flavor and moisture.
• 1 1/2 cups rolled oats: These provide a hearty base and bind the cake together.
• 1/2 cup pitted dates: Natural sweeteners that help bind the ingredients.
• 1/2 cup unsweetened shredded coconut: Adds texture and a subtle coconut flavor.
• 1/4 cup chopped walnuts or pecans: Adds a crunchy texture and nutty flavor.
• 1/4 cup raisins: Natural sweetness and chewiness.
• 1 tsp ground cinnamon: Warm spice that defines carrot cake flavor.
• 1/2 tsp ground nutmeg: Adds depth and warmth.
• 1/4 tsp ground ginger: A hint of spice that complements the carrots.
• A pinch of salt: Enhances the overall flavor.

For the Cream Cheese Frosting:

• 1 cup raw cashews: Soaked for at least 2 hours and then drained to ensure a smooth consistency.
• 1/4 cup coconut milk: Or any plant-based milk of your choice.
• 2 tbsp maple syrup: Or your preferred liquid sweetener.
• 1 tsp vanilla extract: Adds a rich flavor.
• Juice of 1 lemon: Provides a tangy contrast to the sweetness.

Nutritional Information (Per Serving – Makes approximately 8 servings):

• Calories: 250
• Total Fat: 12g
• Saturated Fat: 2g
• Sodium: 45mg
• Total Carbohydrates: 32g
• Dietary Fiber: 5g
• Sugars: 15g
• Protein: 6g

Instructions
Step 1: Prepare the Carrot Cake

1. Pulse Dry Ingredients: In a food processor, combine the rolled oats, pitted dates, shredded coconut, ground cinnamon, ground nutmeg, ground ginger, and a pinch of salt. Pulse until the mixture is crumbly and begins to come together when pressed.
2. Add Carrots and Nuts: Add the grated carrots, chopped walnuts or pecans, and raisins to the food processor. Continue pulsing until the mixture is well combined and sticks together.
3. Prepare Pan: Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
4. Form Base: Transfer the carrot cake mixture to the prepared pan. Press it down firmly and evenly to form the base of your cake.