Vegan No-Bake Carrot Cake
Be the first to rate this
![Preparation time]()
Prep time45 min![Ready in]()
Ready in![Servings]()
PortionsPortions 8![Difficulty]()
DifficultyEasy
Ingredients
For the cake:
- 2 1/2 cups raw walnuts
- 1/4 teaspoon sea salt
- 1 1/4 teaspoons ground cinnamon
- 2 cups packed pitted Medjool dates
- 2 teaspoons vanilla extract
- 2 cups finely shredded carrots
- 1/2 cup coconut flour
For the frosting:
- 1 cup Violife 100% Vegan Just Like Cream Cheese Original
-
2 sticks Country Crock® Plant Butter Sticks with Avocado Oil
![avocado sticks]()
- 2 cups powdered sugar
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- In a large food processor, pulse the walnuts, salt, and cinnamon. Remove from the food processor and add the dates back in. Pulse until a smooth ball appears.
- Add the nut mixture back in with the vanilla and shredded carrots. Pulse until a batter appears and the nuts/carrots are rice sized.
- Remove from the food processor into a large bowl and hand mix in the coconut flour.
- Press into a parchment lined bread pan and smooth. Place into the freezer while you make the frosting.
- In a large bowl, beat the vegan cream cheese, Country Crock Plant Butter, and powdered sugar together until light and fluffy. Spread the frosting evenly onto the carrot cake.
- Serve immediately or place back in the fridge to chill. Keeps up to a week in the fridge.
Tell us what you think below
Please enter your feedback before submit
You have already submitted your review, please change something to update.
Please enter your feedback below 500 characters
Error in submitting your feedback, please try later.
Nothing to add, thanks!
Thanks for sharing your feedback!
This pop-up will close automatically
