No Bake Healthy Carrot Cake (No Refined Sugar)
This no bake carrot cake is a delicious, good for you treat made healthy, and it all comes together in your food processor!
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 8x4 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
You may also like this Healthy Oatmeal Carrot Cake Bread
- 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.
Calories: 320kcal, Carbohydrates: 39g, Protein: 6g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.001g, Cholesterol: 15mg, Sodium: 134mg, Potassium: 388mg, Fiber: 4g, Sugar: 31g, Vitamin A: 2789IU, Vitamin C: 1mg, Calcium: 97mg, Iron: 1mg
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