No-Bake Carrot Cake. This carrot cake recipe is really simple and so easy to make. No oven needed or anything super messy to clean up after, just a blender and a food processor…and of course the baking dish. Layered lemon cashew cream and spiced carrot cake is a winner.
How to make keto carrot cake balls. You can either use a high-speed blender, food processor or simply mix by hand. Blanched Almond Flour- A light and subtly sweet flour, that is naturally low carb, grain free and paleo. You can have No-Bake Carrot Cake using 20 ingredients and 6 steps. Here is how you cook that.
Ingredients of No-Bake Carrot Cake
- You need of Cake.
- It’s 2 cups of shredded/grated carrots.
- It’s 2 cups of all-purpose flour sifted.
- It’s 1 tablespoon of baking soda.
- It’s 3 of eggs beaten.
- It’s 1 cup of oil.
- Prepare 3 tablespoons of melted butter.
- You need 3/4 cup of brown sugar.
- You need 1 teaspoon of nutmeg.
- It’s 1 teaspoon of all spice.
- It’s 1 tablespoon of vanilla extract.
- You need 1 teaspoon of cinnamon.
- You need 1 cup of chopped walnuts.
- Prepare 1/2 cup of plain yogurt.
- Prepare of Frosting.
- Prepare 100 g of cream cheese softened.
- You need 2 tablespoons of confectioner's sugar.
- You need 2 tablespoons of lemon/calamansi juice.
- It’s 1/2 cup of plain yogurt.
- Prepare 1 teaspoon of vanilla extract.
You can also use almond meal, but your carrot cake bites will be darker in color. These healthy no bake carrot cake breakfast bars are an easy, quick and fuss-free breakfast, snack or even healthy dessert option!. They are also perfect frozen as individual portions, which are perfect for a grab-and-go breakfast! Unlike traditional breakfast bars, these require no baking.
No-Bake Carrot Cake step by step
- Prepare all the dry ingredients for the cake. Combine flour, salt, baking soda, cinnamon, nutmeg, and all spice in a bowl and mix..
- Prepare all wet ingredients in a separate bowl: brown sugar, oil, 2 tablespoons melted butter (leave about 1 tbsp to brush the inside of the pot/cooker), yogurt, vanilla extract, and mix well. Add beaten eggs slowly while mixing..
- Combine wet ingredients with the dry ingredients and mix. Add shredded carrots and chopped walnuts..
- Brush melted butter along the insides of the rice cooker's pot. Pour batter and press cook. Once it pops to warm, wait for about 10-15 minutes and press button back to cook. One might also need to flip the cake upside down using a plate to cook the other side. Depending on how hot the cooker gets, it might take a few more presses of the cook button for the cake to be fully ready. Make sure to check with a toothpick or a fork to see if it comes out clean. Once done, put on a rack to cool..
- While the cake cools, make the cream cheese frosting. In a bowl add softened cream cheese, confectioner's sugar, half a cup of yogurt, vanilla extract and lemon juice and mix well..
- Once cake has cooled down, top it with the cream cheese frosting and serve..
They also contain no butter, oil, flour, sugar, or grains, but you'd never be able to tell! A nut-free version of a no-bake vegan carrot cake, topped with a deliciously smooth layer of coconut cream. This recipe is gluten-free, grain-free and paleo, refined sugar-free, nut-free, and can be made raw and with no added oils (see notes). (Almost) no-bake mini carrot cake cheesecakes with cream cheese frosting and a dusting of cinnamon. The perfect mini dessert for Spring! Mini vacations and hanging out with friends are awesome, but the return to real life is tough.
