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 🙂
- 1 Cup Pitted Medjool Dates, Packed (About 16 Large Dates or 8 Ounces)
- 1 Cup Raisins
- 1.5 Cups Crushed Pecans
- 1 Cup Unsweetened Coconut Flakes
- 3 Cups Freshly Shredded Carrots, Squeezed Dry
- 1.5 Teaspoons Pumpkin Pie Spice
- 8 Ounces Whipped Cream Cheese, Room Temp
- 1/4 Cup Softened Room Temp Butter
- 3 Cups Powdered Sugar
Make Your Cake
- 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).
- 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.
- Form into a round cake shape by hand (or in a springform pan), pressing together to create a firm mold.
Make Your Frosting
- 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.
- 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.
- You can make this Vegan by substituting vegan cream cheese in the frosting.
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