Description
A delicious no bake carrot cake that is both vegan and gluten free.
Ingredients
Scale
- 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