My cookbook is here! 
This no bake carrot cake is a delicious, good for you treat made healthy, and it all comes together in your food processor!
This raw, no bake carrot cake is a nutritional powerhouse that proves you don’t need an oven to create a gourmet dessert. By pulsing together fresh carrots, dates, almond flour, pecans, walnuts, maple syrup and cinnamon you create a base that is naturally sweet and incredibly moist.
The frosting swaps the traditional sugar heavy recipe for a lighter, protein packed blend of cream cheese and Greek yogurt. Sweetened naturally with a touch of maple syrup and a hint of cinnamon, this topping offers a tangy contrast to the earthy sweetness of the cake.
It’s gluten free and contains no added cane sugar, it’s a guilt free way to satisfy a dessert craving while fueling your body with wholesome fats and vitamins.
Whether you’re looking for a healthy meal prep snack or a crowd pleasing dessert for dietary restricted guests, this dish delivers sophisticated flavor with minimal effort.
If you like this recipe, you will also love my Healthy Orange Carrot Cake or my Healthy Carrot Cake Cookies.
Thank you for stopping by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!
No Bake Healthy Carrot Cake (No Refined Sugar)
Ingredients
- 2 medium carrots, cut into chunks
- 10 medjool dates, pitted*
- 1/4 cup (80 g) maple syrup
- 1/2 cup (50 g) pecans
- 1/2 cup (60 g) walnuts
- 1/2 cup (55 g) almond flour
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
Cream Cheese Frosting:
- 4 oz (115 g) cream cheese, room temp
- 1/2 cup (100 g) Greek yogurt
- 2 tbs maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
Instructions
- Line an 8×4 inch loaf pan with parchment paper.
- In a food processor, pulse together the carrots, dates, syrup, pecans, walnuts, almond flour, cinnamon, salt and vanilla until mostly smooth. Transfer mixture to the loaf pan and spread out evenly. Place in the freezer for at least 3 hours.
Cream Cheese Frosting:
- In a medium bowl using an electric hand mixer, beat together the cream cheese, yogurt, syrup, vanilla and cinnamon until smooth. Transfer the frosting to the top of the cake and spread out evenly. Place it back in the freezer for at least 1 hour. Serve with a sprinkle of cinnamon on top.
Notes
- If your dates are hard, soak them in warm water for 10 minutes prior to blending. Drain the water prior to adding to food processor.
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use vegan cream cheese and yogurt instead of traditional.