Let me tell you, this no bake carrot cake is an absolute game-changer! I discovered it during one of those busy weeks when I craved something sweet but didn’t have the energy to turn on the oven. The best part? It’s vegan and gluten free, so it suits so many dietary needs! Trust me, the first time I made it, my friends couldn’t believe how delicious and indulgent it tasted. The combination of grated carrots, warm spices, and the sweetness from dates and maple syrup creates a flavor explosion that’s simply irresistible. Plus, it comes together in no time—just blend, press, and chill. You’ll be amazed at how satisfying it is while still being a healthier dessert option. Let’s dive into this delightful recipe—you’re going to love it!
Ingredients List
- 2 cups grated carrots, make sure they’re fresh and finely grated for the best texture
- 1 cup almond flour, this gives the cake a lovely nutty flavor and gluten-free goodness
- 1/2 cup dates, pitted and packed, these are your natural sweeteners, so choose soft ones for ease
- 1/4 cup maple syrup, adds a rich sweetness and complements the carrots beautifully
- 1/4 cup coconut oil, melted, this keeps everything binding together and adds a hint of coconut flavor
- 1 teaspoon cinnamon, because what’s a carrot cake without that warm spice?
- 1/2 teaspoon nutmeg, just a pinch for that cozy fall vibe
- 1/4 teaspoon salt, it really brings out all those sweet flavors
- 1/2 cup walnuts, chopped, for a nice crunch (or swap for pecans if you prefer!)
- 1/4 cup raisins, these little bites of sweetness add a chewy texture
How to Prepare No Bake Carrot Cake Vegan Gluten Free
Preparing this no bake carrot cake is as easy as pie—well, easier actually! Follow these simple steps, and you’ll have a delightful, healthy dessert ready in no time.
Step-by-Step Instructions
- First, grab your trusty food processor and toss in those pitted dates. Blend them until they form a smooth paste. This will be the sweet base of your cake, so make sure to scrape down the sides to get every last bit!
- Next up, add in the grated carrots, almond flour, maple syrup, melted coconut oil, cinnamon, nutmeg, and salt. Blend everything together until it’s well combined and has a sticky, dough-like consistency. You might need to pause and scrape down the sides again—don’t skip this step!
- Now, fold in the chopped walnuts and raisins. This is where the magic happens! Stir gently to make sure they’re evenly distributed throughout the mixture.
- Line a cake pan with parchment paper for easy removal, then press the mixture into the pan firmly. I like to use the back of a spatula to really pack it down—this helps it hold together when you slice it later.
- Pop the pan into the refrigerator for at least 4 hours. This helps it firm up beautifully. I usually make it the night before for the best results!
- Once it’s chilled and set, slice it into pieces and serve. You can enjoy it as is, or top it with some coconut whipped cream for an extra special touch!
And there you have it! A scrumptious no bake carrot cake that’s sure to impress. Just remember, the longer you let it chill, the firmer it will get—so patience is key here! Enjoy every bite!
Nutritional Information
Now, let’s talk about the nutritional goodness packed into this no bake carrot cake! Each slice is roughly estimated to contain around 180 calories, making it a satisfying treat without the guilt. You’ll get about 9 grams of fat—thanks to the coconut oil and walnuts—along with 3 grams of protein to keep you energized. Plus, it boasts 24 grams of carbohydrates, which includes 10 grams of natural sugars from the dates and maple syrup. With a delightful mix of fiber and healthy fats, this cake is as nourishing as it is tasty. Just remember, these values can vary a bit based on your specific ingredients, but it’s a sweet treat you can feel good about enjoying!
Tips for Success
To make sure your no bake carrot cake turns out absolutely perfect, here are some handy tips! First, always use fresh, high-quality ingredients—especially the carrots and dates. Fresh carrots will give you that vibrant flavor and texture, while soft dates blend smoothly and add the right sweetness. Also, don’t rush the blending process; you want that mixture to be well combined and sticky, so it holds together nicely when pressed into the pan.
If you find the mixture too dry, feel free to add a splash more maple syrup or a tiny bit of water to help it stick together. And remember, chilling is key! The longer you let it sit in the fridge, the firmer and more delightful it will be. Trust me, patience pays off here! Lastly, feel free to experiment with spices or add-ins, like a touch of ginger for a little kick or even some chocolate chips if you’re feeling adventurous. Enjoy your baking adventure!
Why You’ll Love This Recipe
- Quick Prep Time: With just 20 minutes of active time, you can whip up this delicious dessert without breaking a sweat!
- Healthy Ingredients: Packed with fresh carrots, nuts, and natural sweeteners, this cake is not only tasty but also nourishing.
- Rich Flavor: The combination of spices, sweetness from dates and maple syrup, and the crunch of walnuts creates a flavor profile that’s simply irresistible.
- Versatile for Dietary Needs: Being both vegan and gluten free, this cake is perfect for a variety of guests—everyone can enjoy a slice!
- Make-Ahead Delight: Since it’s a no bake recipe, you can prepare it in advance and have a delightful dessert ready whenever you need it!
Ingredient Notes/Substitutions
Let’s chat about some of these ingredients and how you can customize your no bake carrot cake! First off, the grated carrots are essential for that signature flavor and moisture, but if you’re short on carrots, you can try using finely grated zucchini as a substitute. Just make sure to squeeze out excess moisture before adding it in!
If you’re not a fan of walnuts, feel free to swap them for pecans or even sunflower seeds for a nut-free option. They’ll still add a lovely crunch! As for the dates, they’re the natural sweetener in this recipe, but you could use dried figs or even prunes if you prefer. Just remember that the sweetness level might vary a bit, so taste as you go! Lastly, if you’re looking for a lower-calorie option, you can reduce the maple syrup slightly without sacrificing too much flavor. Happy baking and experimenting!
FAQ Section
Can I make this no bake carrot cake ahead of time?
Absolutely! In fact, I recommend making it a day in advance. The flavors meld together beautifully overnight, and it firms up perfectly in the fridge. Just make sure to cover it well with plastic wrap or a lid to keep it fresh.
How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator. It’ll stay good for about 5–7 days, but trust me, it rarely lasts that long in my house!
Can I substitute the almond flour?
Yes! If you’re looking for an alternative, you can use sunflower seed flour for a nut-free version or even oat flour if you’re okay with gluten. Just keep in mind that the texture might change a little.
What if I don’t have pitted dates?
No worries! You can use other dried fruits like figs or apricots, but make sure to adjust the sweetness according to your taste. Just remember to blend them until they’re nice and smooth!
Can I freeze this no bake carrot cake?
Yes, you can! Just slice it up and wrap each piece tightly in plastic wrap, then place them in an airtight container. It should keep well in the freezer for up to 2 months. Just thaw it in the fridge overnight before serving. Perfect for a sweet surprise later on!
Serving Suggestions
When it comes to enjoying this no bake carrot cake, I love pairing it with a few delightful accompaniments! A dollop of coconut whipped cream on top adds a luxurious finish that makes every bite feel like a treat. You could also serve it alongside a refreshing cup of herbal tea, like chamomile or peppermint, which complements the warm spices beautifully. If you’re in the mood for something a bit more indulgent, a scoop of dairy-free vanilla ice cream would be absolutely divine! Trust me, these pairings take your dessert experience to the next level.
Print
No Bake Carrot Cake Vegan Gluten Free: 5 Irresistible Steps
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
A delicious no bake carrot cake that is both vegan and gluten free.
Ingredients
- 2 cups grated carrots
- 1 cup almond flour
- 1/2 cup dates, pitted
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup walnuts, chopped
- 1/4 cup raisins
Instructions
- In a food processor, blend dates until they form a paste.
- Add grated carrots, almond flour, maple syrup, melted coconut oil, cinnamon, nutmeg, and salt. Blend until well combined.
- Stir in chopped walnuts and raisins.
- Press the mixture into a lined cake pan.
- Refrigerate for at least 4 hours or until firm.
- Slice and serve chilled.
Notes
- Store leftovers in the refrigerator.
- Substitute walnuts with pecans if desired.
- Adjust sweetness by adding more maple syrup if needed.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: no bake carrot cake, vegan dessert, gluten free cake