Vegan no-bake carrot cake

Kill two birds with one stone by getting one of your 5-a-day & treating your sweet tooth. Factor in 20min of prep time and 1h of refrigeration.



You will need, for 6 people:

For the cake:

- 4 carrots

- 100g. dates

- 100g. almond powder

- 100g. pecan or walnut

- 50g. raisins or sultanas

- 50g. coconut blossom sugar or agave syrup

- 1 tbsp. cinnamon

- 1 tsp. clove powder

- pinch of sea salt

For the frosting:

- 150g. cashew nuts

- 50g. agave syrup

- 2 tbsp. coconut oil

- 1 vanilla pod or pinch of vanilla powder


Peel the carrots and cut into pieces. Pit the dates. Mix all the cake ingredients into a kitchen robot until a consistent paste.

Flatten the paste into a cake springform and leave in the fridge while preparing the frosting.

Empty the vanilla pod. Mix all the frosting ingredients into the kitchen robot and add 3 tbsp. filtered water. Pour onto the cake.

Refrigerate for at least one hour and serve with a sprinkle of cinnamon, clove and vanilla powders.



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