No-Bake Carrot Cake

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, no-bake carrot cake. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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No-Bake Carrot Cake is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. No-Bake Carrot Cake is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook no-bake carrot cake using 20 ingredients and 6 steps. Here is how you cook it.

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The ingredients needed to make No-Bake Carrot Cake:
  1. Make ready Cake
  2. Make ready 2 cups shredded/grated carrots
  3. Prepare 2 cups all-purpose flour sifted
  4. Get 1 tablespoon baking soda
  5. Get 3 eggs beaten
  6. Prepare 1 cup oil
  7. Prepare 3 tablespoons melted butter
  8. Get 3⁄4 cup brown sugar
  9. Prepare 1 teaspoon nutmeg
  10. Get 1 teaspoon all spice
  11. Take 1 tablespoon vanilla extract
  12. Prepare 1 teaspoon cinnamon
  13. Make ready 1 cup chopped walnuts
  14. Prepare 1⁄2 cup plain yogurt
  15. Make ready Frosting
  16. Get 100 g cream cheese softened
  17. Take 2 tablespoons confectioner's sugar
  18. Make ready 2 tablespoons lemon/calamansi juice
  19. Make ready 1⁄2 cup plain yogurt
  20. Make ready 1 teaspoon vanilla extract

This no-bake carrot cake is great for breakfast because it contains lots of healthy fiber and carbs from oats, carrots, and dates. But the carrot cake also contains healthy fat and protein from nuts, which means you will stay full for a while. I also love to eat this vegan carrot cake as a delicious dessert in the afternoon. Description A nut-free version of a no-bake vegan carrot cake, topped with a deliciously smooth layer of coconut cream.

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Steps to make No-Bake Carrot Cake:
  1. Prepare all the dry ingredients for the cake. Combine flour, salt, baking soda, cinnamon, nutmeg, and all spice in a bowl and mix.
  2. 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.
  3. Combine wet ingredients with the dry ingredients and mix. Add shredded carrots and chopped walnuts.
  4. 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.
  5. 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.
  6. Once cake has cooled down, top it with the cream cheese frosting and serve.

I also love to eat this vegan carrot cake as a delicious dessert in the afternoon. Description A nut-free version of a no-bake vegan carrot cake, topped with a deliciously smooth layer of coconut cream. This recipe is gluten-free, grain-free and paleo, refined sugar-free, nut-free, and can be made raw and with no added oils (see notes). Healthy, indulgent no-bake carrot cake that comes together in minutes. Packed with sneaky protein and loads of fibre, healthy enough to have yourself guilt free cake for breakfast, while at the same time being decadent enough to serve as a divine, delicious and indulgent after dinner treat.

So that is going to wrap it up for this special food no-bake carrot cake recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!