No Bake Carrot Cake with Vegan Cream Cheese Frosting

Ingredients

• 2 medium carrots
• 8 medjool dates (pitted)
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 cup oats
• 1/2 cup almond flour
• 1/2 cup chopped walnuts (plus more for topping the cake)
• 1/2 cup chopped pecans
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 2 oz vegan cream cheese
• 1/4 cup vegan yogurt (thick texture)
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract

Instructions

1. 1

   Pulse the base: Add the pitted dates, chopped carrots, maple syrup, and vanilla extract to a food processor. Pulse until the carrots are finely shredded.

2. 2

   Add the remaining ingredients: Add the oats, almond flour, walnuts, pecans, cinnamon, nutmeg, ginger, and salt. Pulse until combined. You’re looking for a sticky, slightly textured mixture — similar to the texture you want when making my energy balls.

3. 3

   Press the mixture into the pan: Transfer the mixture to a parchment-lined 6-inch round cake pan. Use a spatula to press it down evenly until smooth on top.

4. 4

   Chill the cake: Place the cake in the freezer while you prepare the frosting.

5. 5

   Make the frosting: Add the vegan cream cheese, vegan yogurt, maple syrup, and vanilla to a bowl. Use a hand mixer to beat until smooth and creamy. Taste and adjust, adding more maple syrup if you’d like it sweeter.

6. 6

   Frost the cake: Spread the frosting evenly over the chilled carrot cake. If desired, sprinkle crushed walnuts on top of the cake. Slice and enjoy!