If you’re trying to eat healthy foods, cake is not usually on the list. But with this tasty vegan carrot cake, you can have your cake, and eat it guilt-free. That’s because it’s packed full of healthy fruit, veggies, and superfoods. And with no baking needed, you can just blend, mix and savor every yummy bite.
No Bake Vegan Carrot Cake Base (Double for 2 layers)
- 1.5 cups of organic oat flour
- 6 large organic carrots (plus 1 for garnish)
- 1.5 cups Medjool dates, pitted
- 1.5 tsp. cinnamon (or to taste)
- 8 capsules of Wellspring (opened)
- 6 tbsp. plant-based milk
Grate carrots and dates in blender. Combine all ingredients by hand until well mixed, or pulse in food processor till it sticks together. Press into a cake pan and chill for about an hour. Repeat for second layer for more cake goodness.
(Vegan) Icing on the Cake
- 1 cup of raw cashews (soak overnight or 4 hours min.)
- ¾ cup of coconut or almond milk
- 1 scoop Organic Super Protein
- ½ cup of maple or agave syrup
- Squeeze of lime juice
Blend all icing ingredients together and then chill in the refrigerator for 1 to 2 hours before applying to the cake base. Garnish with grated carrot.
How It’s Made (watch)
Recipe and video courtesy of Laura Mendoza @VeggieNomNoms
A Slice of Goodness
This no bake vegan carrot cake serves up eight satisfying slices of healthy foods. The raw carrots and dates provide essential vitamins and minerals.
Each slice is full of natural fiber to keep your digestive system happy, and essential fatty acids your heart will love. With added superfoods that boost the antioxidants inside, you’ll fuel your energy with every tasty bite. Enjoy!
Main image by Maddie Reich (the-jewish-vegan.com)