VEGANER KAROTTENKUCHEN OHNE BACKEN

VEGAN NO-BAKE CARROT CAKE

⏱ Working time: 25-30 minutes
🍽 Portions: 16 slices
📈 Difficulty: Easy
🌱 Vegan
💛 Classic

NO BAKE CARROT CAKE

INGREDIENTS

  • 150 g grated carrots
  • 180 g rolled oats
  • 60 g chopped walnuts
  • 20 g shredded coconut
  • 2 teaspoons cinnamon
  • 120 g almond butter
  • 50 ml maple syrup
  • 4 teaspoons vanilla extract
  • 1 egg | egg substitute (e.g., banana)

FROSTING:

PREPARATION

For the no-bake carrot cake with cream cheese frosting, first line a small baking dish with parchment paper and set aside.

In a large bowl, thoroughly combine rolled oats, finely grated carrots, chopped walnuts, shredded coconut, and cinnamon. Then add almond butter and maple syrup. If the almond butter is very firm, it can be slightly warmed in a small pot for a short time so it mixes in better. Finally, add a splash of vanilla extract and mix everything into a homogeneous, slightly sticky mass.

Spread the carrot mixture evenly in the prepared dish and press down firmly with a spoon or your hands. This step is important so that the no-bake carrot cake slices remain stable later. Then chill the dish in the refrigerator for at least 2 hours until the mixture is completely cooled and firm.
For the creamy cream cheese frosting with ginger, beat cream cheese, vanilla extract, Ginger Shot Classic and powdered sugar to taste in a bowl until a smooth, lump-free cream is formed.
Once the cake is firm, spread the frosting generously over it and smooth it out evenly. Then cut into about 16 carrot cake slices and enjoy.
Perfect as a delicious snack, meal prep idea, or moist no-bake cake for Easter and special occasions.

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