No Bake Carrot Cake With Cashew Cream Frosting

cashews

🥗Healthier: silken tofu

💰Cheaper: sunflower seeds

Silken tofu offers a creamy texture while being lower in calories.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is often less expensive and adds a similar sweetness.

walnuts

🥗Healthier: pecans

💰Cheaper: almonds

Almonds are typically more affordable and provide a good crunch.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute for baking.

Cut 3 medium-sized carrots into large chunks.

Soak 3/4 cup sultanas for a couple of hours.

In a food processor, blend the sultanas, carrots, and chia seeds until you have a chunky mixture.

Transfer the blended mixture into a bowl and squeeze out as much liquid as possible to achieve a semi-dry mixture.

Add 1/2 cup oat flour (or almond flour) to the mixture and mix until well incorporated.

Add 1 tsp mixed spice to the mixture and mix well.

Line a 4-inch springform pan with wet baking paper and scoop the mixture into the pan, pressing it down firmly.

To make the cashew cream frosting, add 1.5 cups soaked cashews, 3 soaked dates, juice from 1 lemon, vanilla extract, coconut milk, and coconut oil into a blender.

Blend until you have a super smooth mixture.

Scoop the cashew cream frosting onto the carrot cake and create swirls on top.

Freeze the cake for at least a couple of hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens