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This Carrot Cake is very special because it’s not only vegan but also gluten-free and no-bake! Each bite is full of the sweetness from the carrot alongside the lovely coconut aroma. Together with the vegan cashew cream cheese frosting, it’s so delicious that I think even normal carrot-haters would love this cake!
Vegan No-Bake Carrot Cake
I suddenly have a very strong craving for carrot cake, which I don’t know why, but here is the Vegan No-Bake Carrot Cake that I love every bite. I actually started to test recipes from baked carrot cake, but I failed to make the baked ones good enough to share.
Then I converted to the no-bake path, and hey, it turned out amazingly good and I seriously regretted that I didn’t make it sooner!
This Vegan No-Bake Carrot Cake is no-bake, which means it’s less complicated, and plus you don’t need to wait for the baking time. It also doesn’t include added refined sugar because it’s sweetened with dates.
Most of the ingredients are my stables, so if you know me well, I guess you probably know a huge part of the ingredient list for this carrot cake.
I top this vegan carrot cake with my Vegan Cashew Cream Frosting, which I just shared a while ago. And I also add some raisins and walnuts to elevate the whole texture. Because, why not?
Most carrot cake is made into a single layer, but I want to let it have a festive mood, so double layer it is!
The Vegan Cashew Cream serves both as topping and filling, striking the balance both visually and textually. Since it’s made without baking, the natural redness of the carrot really makes this cake shine, at least in my eyes.
Double-layered cakes really bring me into the festive season. I also feel that I really haven’t had a double-layered cake for a while.
Even though the day I cut it was not any special day, I still felt so excited to cut into this cake. Then I was thinking, maybe just let this cake celebrate its own birth. (Ok, I know it sounds a bit weird and creepy now.)
You could put it into the freezer after icing the cake, but I really couldn’t wait to give it a taste. So I was just like a kid who cannot wait longer to enjoy a bag of sweets before dinner. (My parents have divorced so no need to call my mom. LOL)
I did buy a special ingredient for this cake: Ground Nutmeg, which is not very common in Taiwan.
Hence I just went on to get it online. But lately, I found that some bakery material shops did ground nutmeg sold in a small jar. And I think it might be more common in Western countries. (06/03/2022 Update: It’s actually quite common in the UK. You usually can find it in most grocery stores like Morrison, Asda, Waitrose.)
This is also my first time tasting nutmeg. It tastes spicy with a mild pepper undertone. Combine with ground cinnamon and ginger, the taste is really new to me. It’s also the taste that makes this Vegan Carrot Cake extraordinary, in my humble opinion.
I add some chopped walnuts and raisins to both filling and topping. You can serve is cake straight out from the fridge or let it defrost for about 10 minutes if taken out from the freezer.
The vegan carrot cake has a “bite” texture and spicy taste. Together with the Vegan Cashew Cream, chopped walnuts, and raisins, this carrot cake really makes me smile at every bite.
I really had no idea that it would taste like this. And the Vegan Cashew Cream is a most in my opinion. So, make it and you won’t regret it!
If you have many carrots at hand, here are some carrot-related recipes for you:
Vegan No-Bake Carrot Cake (Gluten-Free)
For the carrot cake
For the filling and topping
- 1 batch Vegan Cashew Cream Cheese Frosting
- A handful toasted walnuts, chopped
- A handful raisins
- Make the Vegan Cashew Cream Cheese Frosting and let it sit in the fridge.
- Roughly chop the pitted dates in a food processor, then add other ingredients, including carrots, coconut oil, coconut flakes, desiccated coconut, walnuts, coconut flour, ground cinnamon, nutmeg, ginger, and salt. Continue to blend until they stick together. Stop and scrape down if needed.
- Line the bottom of two 6" pans.
- Divide the mixture into 2 cake tins. Cover one of the cake with a generous amount of vegan cashew cream cheese as the filling. Insert some chopped walnuts and raisins into the cream cheese, then place the two cake tins in the freezer for 2 hours. Store the leftover cream cheese in the fridge.
- Take the 2 cake tins out from the freezer. Remove the one that does not have cream cheese filling and place it onto the other. Return to the freezer for 3 hours or until the middle layer is completely set.
- Remove the cake from the pan. Spread more vegan cashew cream cheese as frosting on top*. Sprinkle some chopped walnuts and raisins on top. Slice and enjoy.
- *If you have leftover vegan cashew cream cheese, no worry, you can eat them while eating the cake, as I did. 🙂
- Storage: Store the cake in the freezer. It could last at least for 2 weeks. Let it defrost in the fridge or at room temperature before serving.
- Adapted from Skinny Fitalicious