Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, no-bake carrot cake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Leave a comment, rate it, and don't forget to tag a photo #minimalistbaker on Instagram. This no-bake carrot cake is simple a nut-free, vegan, gluten-free, and paleo alternative to a traditional carrot cake slice. So admittedly there are several recipes of the carrot cake variety happening on this blog… and yet despite the abundance of carroty treats, I've been getting quite a few requests for.
No-Bake Carrot Cake is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. No-Bake Carrot Cake is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook no-bake carrot cake using 20 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make No-Bake Carrot Cake:
- Get Cake
- Prepare 2 cups shredded/grated carrots
- Make ready 2 cups all-purpose flour sifted
- Make ready 1 tablespoon baking soda
- Prepare 3 eggs beaten
- Prepare 1 cup oil
- Prepare 3 tablespoons melted butter
- Get 3/4 cup brown sugar
- Get 1 teaspoon nutmeg
- Get 1 teaspoon all spice
- Take 1 tablespoon vanilla extract
- Prepare 1 teaspoon cinnamon
- Take 1 cup chopped walnuts
- Take 1/2 cup plain yogurt
- Make ready Frosting
- Get 100 g cream cheese softened
- Make ready 2 tablespoons confectioner's sugar
- Make ready 2 tablespoons lemon/calamansi juice
- Prepare 1/2 cup plain yogurt
- Take 1 teaspoon vanilla extract
It's vegan, gluten-free, refined sugar-free, easy to make. Layered lemon cashew cream and spiced carrot cake is a winner. No dairy, gluten or refined sugar. Raw vegan, but still bursting with that carrot cake flavor and texture!
Steps to make No-Bake Carrot Cake:
- 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.
Raw Carrot Cake was my speciality. It had an intangible je ne sais quoi about it. I used quite fancy equipment back to make it back then but recently decided to bring it back in a way that just about anyone could create. No-bake Carrot Cake - Yes! (glutenfree, vegan with video). These healthy carrot cake bites remind you of an indulgent slice of cake, but are actually good for you!
So that is going to wrap it up with this special food no-bake carrot cake recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
