No-Bake Carrot Cake
No-Bake Carrot Cake

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, no-bake carrot cake. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Lots of carrots make this the best carrot cake. I like to hand grate my carrots since I prefer the texture, but you can use your food processor or The method for this carrot cake recipe could not be simpler! If you have a couple of bowls and can stir ingredients together then you can absolutely make.

No-Bake Carrot Cake is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. No-Bake Carrot Cake is something which I have loved my whole life. They’re fine and they look wonderful.

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 cook it.

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

This vegan carrot cake is great for breakfast or as a dessert. 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.

Instructions 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.

Raw vegan, but still bursting with that carrot cake flavor and texture! This carrot cake cake sets the standard for carrot cakes everywhere. It's deeply moist and filled with toasted pecans. Most of its flavor comes from Or feel free to skip the nuts if you want a nut-free carrot cake. No other changes to the recipe required.

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