Description
This easy no-bake carrot cake is a delightful treat that combines pantry staples, offering a quick and fuss-free dessert option perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups grated carrots (Grate the carrots on the fine side for better blending.)
- 1 cup almond flour (Can substitute with oat flour for a nut-free option.)
- 1 cup medjool dates, pitted (Soak dry dates in warm water for 10 minutes if using.)
- 1/2 cup walnuts, chopped (Pecans can be used as a substitute.)
- 1/4 cup maple syrup (Adjust sweetness to taste.)
- 1/4 cup coconut oil, melted (If too oily, adjust the amount.)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 pinch salt
- 1/4 cup shredded coconut (optional) (Use for topping if desired.)
Instructions
Preparation
- In a food processor, blend the pitted medjool dates until they form a paste.
- Add the grated carrots, almond flour, walnuts, maple syrup, melted coconut oil, vanilla extract, cinnamon, nutmeg, and salt to the food processor.
- Pulse the mixture until well combined and slightly sticky.
- Line a square baking dish with parchment paper.
- Press the mixture evenly into the bottom of the dish.
- Place in the refrigerator for at least 2 hours to set.
Serving
- Once set, cut into bars and sprinkle with shredded coconut if desired.
- Serve chilled and enjoy your delicious no-bake carrot cake!
Notes
Store in an airtight container in the fridge for up to five days. To freeze, wrap bars individually in plastic wrap and place in a freezer bag. Freeze up to three months.
- Prep Time: 30 minutes
- Category: Dessert, Snack
- Cuisine: American