Easy No-Bake Carrot Cake

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If you are a carrot cake lover, I just know you are going to love this…actually even if you’re not, I’m pretty sure you’re gonna love this! The great thing about the raw version is that it is gluten-free, dairy-free and no added refined sugars. So you actually can indulge and not feel guilty. Only on the raw food diet can you actually have a dessert for a meal and not feel like you’re cheating. It’s great, I love it!

This carrot cake recipe is really simple and so easy to make. Other than the freezing part, it would only take about 15 minutes to make. No oven needed or anything super messy to clean up after, just a blender and a food processor…and of course the baking dish. I love having guilt-free desserts like this on hand. If I come home and am craving sweets, I know I have this deliciousness waiting for me in the fridge. NO need to look anywhere else where I shouldn’t be. Having a few prepared dishes or snacks like this on hand are very really helpful to keeping on track. Especially if the rest of your family does not share with you on the raw food diet, while they eat their dessert you have your delicious one that you can eat with them. This way you don’t feel left out or left craving theirs. But, seriously this one is so good you can share it with your loved ones and they will love it too. After all, my co-workers sure did!

Further Food Nutritionist Commentary:

Christine has done it again with a great recipe. Eating raw carrots which are naturally sweet and high in fiber. Carrots are a excellent source of beta-carotene, the precursor of vitamin A and potassium. It may help lower blood cholesterol levels and protect against cancer. Using medjool dates and Fuji apples as a sweetener instead of sugar is a genius idea! Dates are an excellent source of potassium, iron, fiber, calcium along with being one of the sweetest of all fruits.

By Denine Rogers

Easy No-Bake Carrot Cake

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Servings: 10

Ingredients

For the carrot cake:

2 cups carrot pulp (about 3-4 medium carrots) (IF using whole carrots cut into chunks)

1/2 cup pecans (soaked 6+ hours, drained & rinsed)

1 cup medjool dates (pitted, about 10 dates)

1/2 cup shredded coconut

1 fuji apple (cored and cut into medium size pieces)

1 quarter size chunk of ginger

1/2 teaspoon pure vanilla extract

1/2 teaspoon cinnamon

 

For the frosting:

1 1/4 cup cashews (soaked 6+ hours, drained and rinsed)

1/2 teaspoon vanilla powder (I used Madagascar vanilla)

1 tablespoon + 2 teaspoon lemon juice (about 1 lemon)

3 medjool dates (pitted)

1/3 cup water more or less for desired consistency

Instructions

For the frosting:

  1. In a high-speed blender blend all the above ingredients, minus the water. Add the water in slowly using just enough to blend making it creamy. If using a Vitamix you will probably have to scrape down the sides several times with a spatula. It may take up to five minutes to get it blended. Pour into a small bowl and set aside.

For the cake:

  1. Place the chunks of apple into the food processor. Blend until it becomes coarsely shredded, be careful not to over process, it should be coarse pieces.
  2. Then add the carrot pulp, along with all the rest of the ingredients above for the cake mix. Pulse until it becomes a coarse sticky mix. Once again make sure to not over process. (NOTE: If using whole carrots cut them into medium size chunks and add them with the apple to blend, making coarse pieces.)
  3. Line an 8×8 glass baking dish with wax paper. Press the mix evenly into the dish, then add the frosting generously on top.
  4. Place in freezer for about one hour. Take out of the fridge and let it sit for about 25 minutes before eating. Sprinkle cinnamon on top and voila’!
For the frosting: In a high-speed blender blend all the above ingredients, minus the water. Add the water in slowly using just enough to blend making it creamy. If using a Vitamix you will probably have to scrape down the sides several times with a spatula. It may take up to five minutes to get it blended. Pour into a small bowl and set aside. For the cake: Place the chunks of apple into the food processor. Blend until it becomes coarsely shredded, be careful not to over process, it should be coarse pieces. Then add the carrot pulp, along with all the rest of the ingredients above for the cake mix. Pulse until it becomes a coarse sticky mix. Once again make sure to not over process. (NOTE: If using whole carrots cut them into medium size chunks and add them with the apple to blend, making coarse pieces.) Line an 8×8 glass baking dish with wax paper. Press the mix evenly into the dish, then add the frosting generously on top. Place in freezer for about one hour. Take out of the fridge and let it sit for about 25 minutes before eating. Sprinkle cinnamon on top and voila’!

Nutrition Information

Per Serving:  Calories: 170; Total Fat: 10g; Saturated Fat: 5g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 29mg; Potassium: 270mg; Carbohydrate: 20g; Fiber: 3g; Sugar: 16g; Protein: 2g


Nutrition Bonus:  Vit A: 32%; Iron: 5% 

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13 thoughts on “Easy No-Bake Carrot Cake

  1. CY

    Hi, is it possible to replace pecans with another type of nut? Pecans are not so readily available where I am. 🙁 I’m a beginner at this and hoping to make this right on the first try. You make it seems so easy!

    Reply
    1. Justglowingwithhealth Post author

      Hi, oh I’m so glad to hear that thank you! Yes walnuts would be a great option if not any nut of choice should work I personally just like pecans or walnuts would be best. It’s just to give it a little crunch and some added heartiness. Enjoy!

      Reply
  2. Kim Lund

    Hi Beverly,

    My husband has a rare brain cancer, mainstream medicine can’t do much,

    Anaplastic Olidendro Glioma Grade 3,

    Although I am trying to raise enough money to get treatment out of the country until than we work with a holistic healer,

    She has very strict rules about food, but different than most. Although we have no refined sugar at all, no flour, nothing processed, grains such as brown rice are presoaked with water and our choice of yogurt, lemon juice, apple cider vinegar, ect or they have to be sprouted.

    She does allow dates as long as raw organic GMO free, they have to be in their original form. I asked why and she said that the fiber changes how your body absorbs it.

    By leaving them in their natural form, even though essentially liquefied, it won’t cause blood sugar to spike.

    My husband has been stable for two years so far, I trust her and truly believe that she has made a difference.

    I hope that information helps you.

    God Bless

    Reply
  3. Beverly Jorgensen

    When you have cancer you are supposed to stay away from sugar, eat alkaline foods. What can I use to replace the dates which have sugar?

    Reply
  4. Hannah Bornstein

    I recently made this for a rooftop BBQ and it was such a hit! It’s an awesome way to get veggies into dessert! I added a little cardamom to the frosting and it added a yummy spiced flavor. Thank you for sharing!

    Reply
    1. Justglowingwithhealth Post author

      Hi Hannah,
      I’m so happy to hear it was a success! It’s so awesome to be able to share with friends a yummy AND healthy dessert. So glad you enjoyed it, thanks for sharing with us!

      Reply

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