VEGANER KAROTTENKUCHEN OHNE BACKEN

VEGAN NO-BAKE CARROT CAKE

⏱ Prep time: 25-30 minutes
🍽 Servings: 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 mix the rolled oats, finely grated carrots, chopped walnuts, shredded coconut, and cinnamon. Then add the almond butter and maple syrup. If the almond butter is very firm, it can be briefly warmed in a small saucepan to make it easier to mix in. 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 to ensure the no-bake carrot cake slices remain stable. Then chill the dish in the refrigerator for at least 2 hours until the mixture is completely cold and firm.
For the creamy cream cheese frosting with ginger, whisk cream cheese, vanilla extract, Ginger Shot Classic, and powdered sugar to taste in a bowl until smooth and lump-free.
Once the cake is firm, spread the frosting generously and evenly over it. 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.