Healthy No Bake Carrot Cake Recipe
This healthy no bake carrot cake is seriously amazing! If you are looking for a new and easy low carb dessert idea, you are going to love this one!
It’s that time of the year again, when we’re all looking for a healthier alternative to our favorite holiday desserts! I’ve been craving carrot cake lately and this recipe is perfect. It’s easy to make and tastes delicious!
When you want a dessert that is healthy and tastes amazing, this carrot cake recipe will not disappoint. This is one of our favorite recipes because it’s so easy to make and requires minimal ingredients. It also has a delicious, light flavor that you’ll love!
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We hope this recipe inspires your family to try something new for dessert tonight.
Note that this recipe is technically not keto friendly because of the carb count from the carrots. If you want a keto friendly carrot dessert, try this Carrot Cake Chaffle Cake recipe. It uses way less carrot so the carb count is perfect.
Why We Love This No Bake Dessert (and you will too!)
- Easy to make
- 7.4g net carts per piece
- Healthy carrot cake
- Minimal ingredients
- Something new for dessert tonight!
The no bake aspect of this recipe is great because all you have to do is assemble the ingredients and pop it in the fridge. You can also adjust the amount of keto agave nectar or keto maple syrup that goes in based on your preference for sweetness, so no matter what you choose everything will turn out amazing!
Healthy No Bake Raw Carrot Cake Recipe Ingredients
Cashew Frosting:
- 1 1/2 cup raw cashews, soaked for 4 hours
- 1/2 cup coconut, almond or cashew milk
- 1/8 coconut oil
- 2 tablespoons keto maple syrup or keto agave nectar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
Carrot Cake:
- 2 cups raw cashews, or 1 1/2 cup almond flour
- 1 cup shredded unsweetened coconut
- 1 cup shredded carrot
- 1/2 cup sticky sweetener of choice
- 2 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch nutmeg
- 1 orange zest
- 1/2 teaspoon ground ginger
Healthy No Bake Raw Carrot Cake Recipe Instructions
- Set all the ingredients for the frosting in a food processor and blend until you get a smooth paste. Set aside
- For the carrot cake, process almonds to a flour consistency and add the rest of the carrot cake ingredients. Pulse until you get a sticky paste, I like to leave the shredded carrot at seeing but that’s one’s choice.
- Line a small square (8×8 inches) pan with baking paper.
- Pour the carrot cake batter into the pan and press with your fingers until all the surface is covered and level. Set aside.
- For the cashew frosting, set all the ingredients in a food processor and blend until very creamy and smooth scraping side as needed.
- Transfer the frosting to the cake pan and extend it all along the surface.
- Freeze for 3-4 hours or until the frosting is semi-firm to the touch.
Recipe Notes:
- To serve, make sure the cake isn’t fully frozen so it’s soft enough to cut (letting it thaw on the counter for 30 minutes should help).
- Store leftovers covered in the refrigerator for up to 1 week or in the freezer for up to 1 month. It’s best to enjoy slightly chilled (not frozen).
Healthy No Bake Raw Carrot Cake Recipe Nutrition
Serves 24
Calories 140, Total C 9.5g, Fiber 2.4g, Net C 7.1g, Sugars 1.7g, Fat 11.1g, Protein 3.3g
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Here are a few photos we took while making this amazing recipe.
Don’t forget to pin this for later!
Here’s a printable version of this Healthy Carrot Cake Recipe:
Healthy No Bake Raw Carrot Cake Recipe
Ingredients
Cashew Frosting:
- 1 1/2 cup raw cashews soaked for 4 hours
- 1/2 cup coconut almond or cashew milk
- 1/8 coconut oil
- 2 tablespoons keto maple syrup or keto agave nectar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
Carrot Cake:
- 2 cups raw cashews or 1 1/2 cup almond flour
- 1 cup shredded unsweetened coconut
- 1 cup shredded carrot
- 1/2 cup sticky sweetener of choice
- 2 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch nutmeg
- 1 orange zest
- 1/2 teaspoon ground ginger
Instructions
- Set all the ingredients for the frosting in a food processor and blend until you get a smooth paste. Set aside
- For the carrot cake, process almonds to a flour consistency and add the rest of the carrot cake ingredients. Pulse until you get a sticky paste, I like to leave the shredded carrot at seeing but that’s one’s choice.
- Line a small square (8x8 inches) pan with baking paper.
- Pour the carrot cake batter in the pan and press with you fingers until all the surface is covered and level. Set aside.
- For the cashew frosting, set al the ingredients in a food processor and blend until very creamy and smooth scraping side as needed.
- Transfer the frosting to the cake pan and extend it all along the surface.
- Freeze for 3-4 hours or until the frosting is semi-firm to the touch.
Notes
- To serve, make sure the cake isn't fully frozen so it's soft enough to cut (letting it thaw on the counter for 30 minutes should help).
- Store leftovers covered in the refrigerator up to 1 week or in the freezer up to 1 month. It's best to enjoy slightly chilled (not frozen).
