Sugar-Free Carrot Cake (Vegan)

This refined sugar-free carrot cake is soft, creamy, vegan, gluten-free, and incredibly delicious! It's a moist no-bake dessert for Easter, but can be enjoyed on any other day! Surprise your loved ones with these carrot cake bars that will literally melt in your mouth!

📝 Ingredients

• 2 1/2 cups carrots (finely grated)
• 2 cups oat flour (gluten-free if needed)
• 1 cup small soft dates (pitted (see notes))
• 1/2 cup shredded unsweetened coconut
• 1/4 cup walnuts (or other nuts/seeds of choice)
• 1 tsp cinnamon
• 1 tsp fresh ginger (grated)
• 1/4 tsp allspice
• 1 Pinch of salt
• 1 cup coconut milk (canned)
• 2 1/2 tbsp cornstarch (or arrowroot flour)
• 2 tbsp Erythritol (or sweetener of choice (see notes))
• Vanilla powder (to taste)
• 1 cup cashews
• 3-4 tbsp maple syrup (or any other liquid sweetener)
• 3 tbsp coconut oil (melted)

👨‍🍳 Instructions

1. 1--- Preparation ---
2. 2Soak the cashews for at least one hour in hot water (better overnight). If you are in a hurry you could also boil them for about 15 minutes until they are soft.Also, line a 7x7-inch (18x18cm) pan with parchment paper. You can use a bigger pan, but the bars will be less thick.
3. 3--- Make the dough ---
4. 4Pulse the walnuts and unsweetened shredded coconut in a food processor for about 10 seconds. Add the oat flour and spices and pulse again.Even though the video shows a blender, I definitely recommend using a food processor, since it works so much better.
5. 5Next, add the carrots and dates and process until the ingredients are combined. Don't over-process, but the dough should stick together when you press it between your fingers.If it's too dry, process a bit longer or add more dates or a little oil.
6. 6Press half of the dough into the pan and transfer it to the freezer while you make the cream.
7. 7--- Make the cream ---
8. 8First, you will need to add the coconut milk, cornstarch, and Erythritol (or any other granulated sweetener) to a saucepan (whisk to combine) and bring the mixture to a boil. Let simmer for a minute until it's thick, like pudding. Set aside.
9. 9Add the other ingredients for the cream into a high-speed blender, also, add the pudding, and mix until the cream is completely smooth. Depending on your blender this might take a few minutes.
10. 10Pour half of the cream on top of the dough and transfer the pan back to the freezer for about 1 hour (or until the cream layer is quite firm). Then place the other half of the dough on top, press it down, and finally add the remaining cream on top. Transfer the pan back to the freezer for at least 2-3 hours (or until set).
11. 11Once you unmold the cake, let it thaw until softened and cut it into 8-12 bars. Enjoy the carrot cake bars thawed and store leftovers in the fridge!