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).
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
For the cake:
130g pitted dates
50g unsweetened shredded coconut
¾ tsp cinnamon
½ tsp nutmeg
Pinch of sea salt
For the Frosting:
35g cashews (soaked in water overnight)
Juice from ½ lemon
10g honey (or Agave if vegan)
20g vanilla whey protein powder
Peel & grate carrots (or if you made the courgetti the other week use your spiraliser!)
Place all “cake” ingredients into a food processor (save a couple of walnuts for decoration).
Once blended push down into cake tin lined with baking paper (for easy removal of slices)
Blend all frosting ingredients
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 :-)