It’s here: the no-bake cake of your dreams. It’s tender, it’s cakey, it’s naturally sweetened and warmly spiced, and it’s rich in beneficial fats and dietary fibre. The creamy cashew frosting is the icing on the cake, so to speak. For a grain-free option, you can replace wheat germ with coconut flour. Other garnish options include blueberries, cacao nibs, or even edible flowers.
Go nuts
When soaked and then blended with liquid, raw cashews make a multipurpose cream that is rather neutral tasting. This cream is useful for frostings, as well as both sweet and savoury cream sauces that you can flavour to your liking.
Frosted No-Bake Carrot Cake
Ingredients
- 1 cup (250 mL) raw cashews
- 1/2 cup (125 mL) full-fat coconut milk
- 2 Tbsp (30 mL) lemon juice
- 3 Tbsp (45 mL) maple syrup
- 1 tsp (5 mL) vanilla extract
- 2 cups (500 mL) pitted Medjool dates (measured after pits removed)
- 2 cups (500 mL) pecans
- 2 cups (500 mL) finely shredded carrots
- 2 tsp (10 mL) vanilla extract
- 1 1/2 tsp (7 mL) ground allspice
- 1/4 tsp (1 mL) sea salt
- 3 Tbsp (45 mL) wheat germ
- 3 Tbsp (45 mL) ground flaxseed
- 1/3 cup (80 mL) raisins
- Freshly grated nutmeg (optional)
Nutrition
Per serving:
- 360 calories
- 7 g protein
- 17 g total fat
- 3 g sat. fat
- 54 g total carbohydrates
- 37 g sugars
- 8 g fibre
- 102 mg sodium
Directions
01
To make frosting, in bowl, place cashews, cover with water, and let soak for at least 2 hours. Drain cashews, rinse, then add to blender container along with remaining frosting ingredients. Blend until thick and creamy.
02
To make cake, in food processor container, place dates and blend until reduced to small bits that are clumping together. Remove dates from container. Place pecans in food processor container and blend until reduced to small bits but not into flour. Add dates, carrots, vanilla, allspice, and salt to container and pulse until combined into a cakelike texture. Pulse in wheat germ, ground flaxseed, and raisins.
03
Line 8 inch (20 cm) springform pan with parchment paper and lightly grease sides. Spread cake mixture in pan into an even layer. Spread frosting on cake in an even layer. Place cake in freezer to set for 2 hours or more.
04
To serve, let cake thaw for about 30 minutes at room temperature before slicing. Using a warm knife (run knife under hot water for a few seconds) can make slicing easier and cleaner. Garnish with nutmeg, if using.
05
Store leftovers, covered, in refrigerator for up to 1 week or in freezer for up to 1 month. The cake is best enjoyed slightly chilled, but not frozen.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
