No-Bake Carrot Cake. Voeg je ingrediënten nu gemakkelijk toe aan je boodschappenlijst. Met de instructievideo's en de Allerhandigste kooktips van AH lukt je recept altijd. Remove the cashew cream from the fridge and begin to layer your cake, starting with the carrot cake mix.

Then, remove the carrots from the water and mince them with a food processor or similar. This cake is a play on this No-Bake Tres Leches Cake I made a few years back. Essentially we're making a soft, whipped-cream based carrot cake 'batter'. You can have No-Bake Carrot Cake using 20 ingredients and 6 steps. Here is how you achieve that.

Ingredients of No-Bake Carrot Cake

It's of Cake.
Prepare 2 cups of shredded/grated carrots.
It's 2 cups of all-purpose flour sifted.
Prepare 1 tablespoon of baking soda.
It's 3 of eggs beaten.
Prepare 1 cup of oil.
Prepare 3 tablespoons of melted butter.
It's 3/4 cup of brown sugar.
You need 1 teaspoon of nutmeg.
It's 1 teaspoon of all spice.
You need 1 tablespoon of vanilla extract.
Prepare 1 teaspoon of cinnamon.
It's 1 cup of chopped walnuts.
Prepare 1/2 cup of plain yogurt.
Prepare of Frosting.
Prepare 100 g of cream cheese softened.
You need 2 tablespoons of confectioner's sugar.
It's 2 tablespoons of lemon/calamansi juice.
You need 1/2 cup of plain yogurt.
It's 1 teaspoon of vanilla extract.

A food processor or powerful blender to grind the nuts and oats. A hand blender or powerful blender to make the cake and the cashew frosting (and eventually shred the carrots). A mixing bowl to combine all the ingredients and form the no-bake cake batter. No-Bake Carrot Cake For me, carrot cake was my all-time favourite cake growing up, so I am a little bit excited to share this goody two shoes version with you.

No-Bake Carrot Cake instructions

Prepare all the dry ingredients for the cake. Combine flour, salt, baking soda, cinnamon, nutmeg, and all spice in a bowl and mix..
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..
Combine wet ingredients with the dry ingredients and mix. Add shredded carrots and chopped walnuts..
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..
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..
Once cake has cooled down, top it with the cream cheese frosting and serve..

Lacking in patience, means I'm not the most avid baker, so a foolproof carrot cake that doesn't involve turning on the oven, is the ultimate for me. So simple, delicious carrot cake flavor, and the perfect healthier snack or dessert! Place dates in food processor, along with pecans, walnuts, cinnamon, ginger, and sea salt. Process until nuts are in tiny pieces. Add all processed ingredients into the mixing bowl with shredded carrots.