Gluten-Free Carrot Cake
Make a delicious gluten-free carrot cake without even turning on the oven! This vegan dessert is made with dates and walnuts and comes together in less the 20 minutes.
Servings: 16 slices
Ingredients
For the Base
- 1 cup Carrots shredded in a food processor
- 1 cup Dates pitted
- ½ cup Unsweetened Coconut Flakes
- 1 cup Walnuts
- ¼ cup Coconut Oil melted
- ¼ cup Coconut Flour do not substitute this
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon Ginger
For the Icing
- ½ cup Cashews soaked in water 20 minutes
- ⅛ cup Unsweetened Coconut Milk or milk of choice
- 1 tablespoon Maple Syrup
- 2 tablespoons Coconut Oil melted
- 1 teaspoon Almond Extract
- 2 tablespoons Walnuts for topping
Instructions
- To make the base, mix dates in a food processor until it forms a paste. Break up the paste into a few chunks to spread it evenly throughout the food processor.
- Add the walnuts, carrots, ginger, nutmeg, cinnamon, coconut flour, coconut oil and coconut flakes together to the food processor with the date paste and combine until mixed together.
- Line a loaf pan with parchment paper vertical and horizontal so you can pull up the cake easily once set.
- Place the base mixture in the loaf pan and place in the freezer while you make the icing.
- To the food processor, add soaked cashew, coconut milk, maple syrup, almond extract and coconut oil. Blend until a silky smooth icing forms.
- Remove the loaf pan from the freezer and using a spatula spread the icing over the base covering all the corners and edges. Sprinkle with walnut pieces and gently push into the icing with your finger to secure.
- Place the loaf pan back in the freezer, 4 hours minimum (overnight is best).
- Remove from the freezer and slice into 16 mini carrot cake bites.
Video
Notes
- Soak the cashews in water for 3-4 hours, or overnight, to allow them time to soften and absorb extra moisture. This helps them blend smoother and creamier.
- Soften the dates in slightly warm water for 5-10 minutes before blending them to help them blend easier.
- Keep these bars stored in the freezer for up to 3 months. They will melt and fall apart if left at room temperature for too long.
Nutrition
Serving: 1slice | Calories: 182kcal | Carbohydrates: 12g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 14mg | Potassium: 171mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1340IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg