Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes

FREE recipes delivered to your inbox!

Sign Up
CRM 2023 Recipe pop-up

FREE RECIPES DELIVERED TO
YOUR INBOX

Subscribe to our newsletters to get our best recipes, time-saving tips, and savings.

Sign up
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Vegan No-Bake Carrot Cake

Vegan No-Bake Carrot Cake

Be the first to rate this

Has average rating

Total rating count

Rate this
  • Preparation timePrep time45 min
  • Ready inReady in2 hr 45 min
  • ServingsPortions8
  • DifficultyDifficultyEasy

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:

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

      Instructions

      1. 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.
      2. Add the nut mixture back in with the vanilla and shredded carrots. Pulse until a batter appears and the nuts/carrots are rice sized.
      3. Remove from the food processor into a large bowl and hand mix in the coconut flour.
      4. Press into a parchment lined bread pan and smooth. Place into the freezer while you make the frosting.
      5. 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.
      6. Serve immediately or place back in the fridge to chill. Keeps up to a week in the fridge.

      How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review

      Delicious dishes with a touch of country

      Recipes