Hey everyone! Welcome back to another mile here on The Lifestyle Mile! Today I have a delicious no-bake vegan carrot cake recipe!! This recipe is healthy, quick, easy, and gluten free!! Be sure to leave a like and share it down below if you enjoy this blog post! Your support really helps me grow my blog page! Thank you, I truly appreciate it! Without further ado, let's get right into it!
Pictures of the process are below! Enjoy!
To prepare the night before: Soak 1 cup of raw cashews.
Serves: about 12 squares
Ingredients:
Carrot Cake Portion:
1 1/2 cups walnuts
1/2 cup coconut, shredded
1/4 cup gluten-free flour (I used almond flour)
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups pitted medjool dates
1 cup finely shredded carrots
Cashew Frosting Portion:
1 cup raw cashews (these will be soaked in water overnight then drained)
3/4 cup full-fat coconut milk (just the cream from the top of the can)
1/4 cup coconut oil, melted
3 tablespoons all-natural maple syrup
1 teaspoon vanilla extract
2 teaspoon lemon juice
a pinch of salt
First we will start with the carrot cake base. Take our your food processor and add in your 1 and 1/2 cups of walnuts, 1/2 cup of shredded coconut, 1/4 cup of gluten-free flour, 1 teaspoon cinnamon, 1 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Combine well until crumbly.
Go ahead and add in your 1 and 1/2 cup of dates into food processor and mix until crumbly. Now pulse in your 1 cup of carrots until evenly combined.
Grab an 8x8 inch pan and line with parchment paper. Spread you mixture evenly on the surface of the pan and place in fridge to set.
Now it is time to prepare your cashew frosting to go on top of your previous mixture. Simply take all of your frosting ingredients and add into food processor. This includes 1 cup raw cashews (these will be soaked in water overnight then drained), 3/4 cup coconut full-fat coconut milk (only use the cream from the top of the can), 1/4 cup coconut oil (melted), 3 tablespoons all-natural maple syrup, 1 teaspoon vanilla extract, 2 teaspoon lemon juice, and a pinch of salt. Blend these ingredients until well combined. The picture should appear creamy and smooth (reference image if needed). In order for frosting to become creamy, it may take several minutes of blending.
Take out your carrot cake base from your fridge and spread your cashew frosting over top evenly. Simply place it back in the fridge to set for at least 5 hours.
Enjoy!
That will be all for today's upload! Let me know if you try this recipe out! I hope you enjoyed and got inspired! Have a wonderful rest of your day, don't forget to cherish every moment, be kind, and stay positive! You got this!
xoxo, anni
Inspiration recipe linked here: https://choosingchia.com/raw-vegan-carrot-cake/
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