Cooking for Luv: Vegetarian + Vegan Recipes
post-template-default,single,single-post,postid-1264,single-format-standard,ajax_fade,page_not_loaded,,qode-theme-ver-7.9,wpb-js-composer js-comp-ver-4.2.3,vc_responsive

No-Bake Carrot Cake with Cream Cheese Frosting

31 Mar No-Bake Carrot Cake with Cream Cheese Frosting

No-Bake Carrot Cake with Cream Cheese Frosting
Coming up with no-bake recipes for my Corporate Cooking classes are always an adventure. We have limited equipment, time, and ingredients and not an oven or stovetop in sight, so I have to get creative to make up recipes that are both fun to make in a large group and use no heat. This week's carrot cake recipe only uses only a food processor and electric mixer, and is absolutely delicious, moist, and healthy-ish to boot! It will make 3 small cakes or 1 large layer cake (or a bunch of bite size ones too), the size and shape is totally up to you 🙂
Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Cake Ingredients
  1. 1 Cup Pitted Medjool Dates, Packed (About 16 Large Dates or 8 Ounces)
  2. 1 Cup Raisins
  3. 1.5 Cups Crushed Pecans
  4. 1 Cup Unsweetened Coconut Flakes
  5. 3 Cups Freshly Shredded Carrots, Squeezed Dry
  6. 1.5 Teaspoons Pumpkin Pie Spice
Frosting Ingredients
  1. 8 Ounces Whipped Cream Cheese, Room Temp
  2. 1/4 Cup Softened Room Temp Butter
  3. 3 Cups Powdered Sugar
Make Your Cake
  1. In a food processor, pulse together raisins and dates to form a paste. Add remaining cake ingredients and pulse gently until the mixture is combined and starts to stick together (you still want it to be chunky and see all the ingredients).
  2. If you don’t have a food processor, very finely chop the dates and raisins to form a sticky paste, this is what glues your cake together.
  3. Form into a round cake shape by hand (or in a springform pan), pressing together to create a firm mold.
Make Your Frosting
  1. With an electric hand mixer or stand mixer, combine butter and cream cheese and mix until combined. Slowly add your sugar in and mix until light and fluffy.
  1. Spread frosting on top of cake and garnish with raisins. (If making a layer cake, frost between layers and then on the outside of the cake). Let set in fridge, covered, for at least 30 minutes. Store refrigerated for up to 3 days.
  1. You can make this Vegan by substituting vegan cream cheese in the frosting.
cooking for luv
No Comments

Post A Comment