Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, no-bake carrot cake. It is one of my favorites. This time, I am going to make it a bit unique. 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 popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. No-Bake Carrot Cake is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have no-bake carrot cake using 20 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make No-Bake Carrot Cake:
- Prepare Cake
- Take 2 cups shredded/grated carrots
- Take 2 cups all-purpose flour sifted
- Prepare 1 tablespoon baking soda
- Get 3 eggs beaten
- Prepare 1 cup oil
- Take 3 tablespoons melted butter
- Take 3/4 cup brown sugar
- Prepare 1 teaspoon nutmeg
- Take 1 teaspoon all spice
- Prepare 1 tablespoon vanilla extract
- Make ready 1 teaspoon cinnamon
- Get 1 cup chopped walnuts
- Get 1/2 cup plain yogurt
- Get Frosting
- Make ready 100 g cream cheese softened
- Take 2 tablespoons confectioner's sugar
- Get 2 tablespoons lemon/calamansi juice
- Make ready 1/2 cup plain yogurt
- Prepare 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!
Instructions 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’s going to wrap this up with this exceptional food no-bake carrot cake recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
