No Bake Carrot Cake

Name: No Bake Carrot Cake
Yield: 16
Ingredients: 2 cups dates, pitted; 2 cups shredded carrots; 2 1/2 cups walnuts; 1/2 cup almond flour; 2 teaspoons pure vanilla bean powder or alcohol free vanilla extract; 1 1/4 teaspoons ground cinnamon; 3/4 teaspoon ground ginger; 1 pinch nutmeg; 1 cup raw cashews; 1/2 cup hemp seeds; 1/2 cup water; 1 tablespoon lemon juice; 2 Medjool or 4 regular dates, pitted; 1 tablespoon pure vanilla bean powder or alcohol-free vanilla extract

By: Ananda Bareno

by 6 members

Category: Desserts

Recipe
My Notes
Nutrition Facts
Ratings & Comments (5)

Serves 16

Ingredients

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For the cake:

2 cups dates, pitted

2 cups shredded carrots

2 1/2 cups walnuts

1/2 cup almond flour

2 teaspoons pure vanilla bean powder or alcohol free vanilla extract

1 1/4 teaspoons ground cinnamon

3/4 teaspoon ground ginger

1 pinch nutmeg

For the frosting:

1 cup raw cashews

1/2 cup hemp seeds

1/2 cup water

1 tablespoon lemon juice

2 Medjool or 4 regular dates, pitted

1 tablespoon pure vanilla bean powder or alcohol-free vanilla extract

Instructions:

In a food processor, blend the dates until smooth. Add the remaining ingredients and process until carrots are chopped up into the mix. Do not overmix. You want a crumbly texture.

Pack into a springform pan and press down firmly.

To make frosting, place frosting ingredients in a blender and blend until smooth.
Top cake with cashew frosting

My Notes: (Click Edit to enter your notes about this recipe)

Serves 16

Per Serving:

Calories 270
Protein 6 g
Carbohydrates 25 g
Sugars 16 g
Total Fat 18.6 g
Saturated Fat 2.2 g
Cholesterol 0 mg
Sodium 14 mg
Fiber 4.2 g
Beta-Carotene 1332 ug
Vitamin C 2 mg
Calcium 47 mg
Iron 1.7 mg
Folate 30 ug
Magnesium 83 mg
Potassium 374 mg
Zinc 1.4 mg
Selenium 3.9 ug

My Rating:
(click on a star to select your rating)

JustineWest

03/02/2025 04:55 PM

Rated this recipe: (no rating)

We enjoy this site for healthful, delicious recipes.. and this recipe certainly includes great ingredients like fiber rich dates, carrots and nuts.. super healthy.. and yummy.. however, the photo featured in no way represents what this cake looks like, which is basically a flat 2 inch "torte" of pasty texture, and no "white" icing. We enoyed the texture and did not necessarily find it too sweet, however the dates overpowered the carrots and although we used a nice 9"springform pan, decided that the texture leant itself better to cutting the mixture afterwards into "power bars" to use for desserts throughout the week. Just sharing for those who are looking for a true carrot cake, as this will not be what you are looking for.

This comment was last edited on 03/02/2025 04:57 PM

lindamdc

12/28/2024 03:29 PM

Rated this recipe:

WOW! The easiest, tastiest carrot cake I have ever made. Next time, I would put more lemon juice for more tartness in the frosting.

03/26/2023 10:47 AM

Rated this recipe:

This recipe is far too sweet particularly for anyone staying at the retreat who may be overweight or diabetic. I am surprised it was allowed as a retreat dessert. No matter how much you portion control it has too many dates for anyone, even a thin healthy person. My husband and I are veteran black belt nutritarians in excellent health and we both got a bit of a headache from the excess dates. The dates can be cut in half and it would still be plenty sweet. In fact I just doubled the shredded carrots and added them to the cake and now it is edible.

This comment was last edited on 04/08/2023 08:35 PM

lorean87

09/18/2021 06:36 PM

Rated this recipe:

I think I have just died and gone to heaven! DELISH. I had to cut it up and freeze- otherwise I would have eaten the entire cake in one setting. It is THAT good. (PS- food processor works better for the frosting)

Ammy07 replies:

01/29/2023 12:16 PM

Rated this recipe: (no rating)

Thank you for your comment, lorean87, which says it all!

vicki45

07/18/2021 07:23 PM

Rated this recipe:

Ours turned out very tasty. I added 1 cup of shredded coconut and reduced amount of vanilla bean powder as my Madagascar vanilla powder is very strong. We also found a half cup water too runny for the frosting, so start with a little less water and gradually add. I would also recommend first blending the dates with the almond flour and cinnamon ginger nutmeg until smooth. And then add in the chunky elements that you wish to remain chunky I.e. carrots and walnuts (and our coconut addition). Easy and delicious. I've searched many of this chef's recipes, I love her flavors and simplicity of procedure. Thank you very much.

This comment was last edited on 07/18/2021 07:30 PM

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No Bake Carrot Cake

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