No-Bake Carrot Cake with Cashew Buttercream

Carrot cake lovers, here’s a decadent recipe made with wholesome, plant-based ingredients. This no-bake carrot cake is made with whole oats and almond meal and sweetened with Medjool dates. Each layer is topped with a rich maple-buttercream frosting made from blended cashews.

This recipe is vegan, gluten free, and dairy free.

Makes 16 servings
Active Time: 10 minutes
Inactive Cook Time: 6 hours (includes soaking the cashews and waiting for the cake to set in the freezer)

Ingredients
For the cake:
2 large carrots, peeled and shredded
3/4 cup oats
1 cup almond meal
2 cups Medjool dates, seeds removed
1 tsp vanilla extract
1/3 cup shredded coconut
1/2 tsp cinnamon
1/2 tsp ground ginger
¼ tsp ground nutmeg
1/2 tsp sea salt
For the frosting:
2 cups raw cashews, soaked in hot water for 3 hours
2 tbsp lemon juice
2 tbsp coconut oil
1/4 cup maple syrup
1 ½ tsp vanilla extract
1 tsp apple cider vinegar
¼ cup water, plus more as needed to thin the consistency
Optional garnish: walnuts or pistachios, toasted and chopped
Equipment needed:
Springform cake pan
Parchment paper

Directions:

1. At least three hours in advance, soak the raw cashew in enough hot water to cover them. This allows the cashews to soften, resulting a creamy texture when blended.
2. Line a springform cake pan with parchment paper and spray with cooking spray (this helps the cake release easily).
3. To make the cake, add all cake ingredients to a food processor and pulse the mixture until it sticks together like crumbly cookie dough. Set aside.
4. To make the frosting, place all ingredients in a blender and blend on high speed. Slowly add water through the top of the blender until the frosting reaches desired thickness (the more water you add, the thinner the consistency will get).
5. To assemble the cake, spread half of the cake mixture evenly onto the lined pan, pressing firmly into the batter using an offset spatula or spoon. Spread ⅓ of the frosting over the bottom layer. Place in freezer until the frosting is frozen.
6. Press the remainder of the cake mix over the top and repeat with the remaining frosting. Freeze until the frosting is hard.
7. Carefully pull back the springform and remove the cake. Decorate with nuts or berries if desired.

Nutritional Facts:
Calories 385, Fat 20g, Saturated Fat 6g, Carbs 47g, Fiber 5g, Sugars 30g, Protein 9g, Sodium 93mg