No-Bake Carrot Cake

Attention carrot cake lovers - this one's for you! This frosted no-bake version of one of my favourite cakes is so easy to make & requires no baking at all. This has literally become my new obsession & i've been sneaking it in to coffee shops with me all over the place!

This one's not the lowest in calories but it's packed full of healthy, nutrient dense ingredients & is still way more diet friendly than a normal carrot cake. Not only is it really tasty & easy to do but it's also vegan & gluten free too! If you fancy an extra protein hit i've developed a delicious protein frosting to top it with (if you want to make this one vegan just substitute the quark for double cashews & the whey protein for a vegan protein powder).

Serves 8

Cake macros per serving:

193kcal / 3g protein / 14g carbs / 12.5g fat / 2.5g fibre

Frosting macros per serving:

49kcal / 5g protein / 3g carbs / 2g fats / 0.2g fibre

Total macros (thought i'd do the maths for you!):

285kcal / 8g protein / 17g carbs / 14.5g fats / 2.7g fibre

Ingredients:

For the cake:

200g carrots

130g pitted dates

100g walnuts

50g unsweetened shredded coconut

¾ tsp cinnamon

½ tsp nutmeg

Pinch of sea salt

For the Frosting:

35g cashews (soaked in water overnight)

125g quark

Juice from ½ lemon

10g honey (or Agave if vegan)

20g vanilla whey protein powder

1. Peel & grate carrots (or if you made the courgetti the other week use your spiraliser!)

2. Place all “cake” ingredients into a food processor (save a couple of walnuts for decoration).

3. Once blended push down into cake tin lined with baking paper (for easy removal of slices)

4. Blend all frosting ingredients

5. Top cake, decorate with walnuts & sprinkle of cinnamon & place in freezer to set for 2 hours – allow 15 minutes for cake to defrost before serving.

Tip: If you struggle with portion control (which you might do with this tasty one!) then freeze in individual slices & just defrost what you want to eat :-)