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November 6, 2021



VEGAN NO BAKE CARROT CAKE CUPS WITH CASHEW ICING

These no bake carrot cake cups will be your new obsession! They are sweet and
nutty with a subtle coconut flavor and are all the things you love about carrot
cake, but are also completely healthy! These no bake bites are stuffed with a
cashew icing and are so sweet and satisfying! They have no added sugar and are
sweetened with medjool dates! This vegan treat is loaded with fiber and healthy
fats and made completely in a blender! It takes less than 15 minutes to make and
can be made ahead of time and stored in the freezer!



If you love no bake recipes try out some of my other no bake desserts!

Vegan Blueberry Lemon Cheesecake (no bake)

No Bake Vegan Pecan Pie Bars



No Bake Mini Pumpkin Cheesecakes





WHAT INGREDIENTS DO I NEED FOR MY NO BAKE CARROT CAKE CUPS

 * Carrot
 * Walnuts
 * Dates
 * Shredded Coconut
 * Plant Milk
 * Cinnamon, Nutmeg & Ginger
 * Almond Flour
 * Cashews
 * Vanilla
 * Salt





HOW TO MAKE NO BAKE CARROT CAKE CUPS

You will be finished this no bake carrot cake recipe in 20 minutes or less!

First, start by soaking your cashews. You can do this by soaking them in boiling
water for 15 minutes or to keep this recipe raw soak them overnight in room
temperature water.



Make your no bake cake cups by adding your ingredients into a high speed blender
or food processor. I use my Vitamix for everything! It is so strong and
pulverizes through anything you give it! To your blender add in some shredded
carrot, walnuts, dates, shredded coconut, plant milk, almond flour and spices!
Blend up the mix until everything is well combined.

Transfer your carrot cake mixture into some muffin tins and use your fingers to
mold a cup shape in to the carrot cakes so there is room to add in the cashew
icing later.

Make the cashew icing. To a small blender add in your soaked cashews, dates,
vanilla, salt, and plant milk and blend until completely smooth!

Fill your carrot cake cups with the cashew icing, top with some extra crushed
walnuts and let them set in the freezer for a minimum of 3 hours, then enjoy!


 * 
 * 




WHAT MAKES THESE CARROT CAKE CUPS HEALTHIER?

These no bake cake cups are the perfect healthy dessert option! We are making
them with completely whole foods and without any added sugar! Packed with
healthy fats, omegas and fiber, these desserts will keep you full for hours
without that after dessert slump! They are also naturally sweetened with dates,
unlike other carrot cakes loaded with refined sugar!




WILL MY NON-VEGAN FRIENDS AND FAMILY LIKE THIS VEGAN NO BAKE CARROT CAKE?



Absolutely! This no bake cake does not skimp on flavor at all! The cups are
ultra sweet from the help of medjool dates! They have all the same flavor as the
carrot cake you know and love and are just as tasty! The cashew icing is sweet
and decadent, and just as rich as a dairy or sugar based icing! Your friends and
family are sure to love this carrot cake!






SOME TIPS FROM STEPH

Use any kind of plant milk! Any milk will work for this recipe, use whatever you
have on hand!

Don’t have almond flour? You can sub for oat flour or coconut flour!

Make your vegan no bake carrot cake ahead of time! Store in the freezer and take
them out 10 minutes before you’d like to enjoy them!

Storing your carrot cake cups. You can store them in the freezer for up to 3
months!

Make sure to choose gooey dates! My favorite are medjool dates! I find they are
the most moist and gooey! If you cannot find any or your dates are too dry soak
them in boiling water for 10 minutes (or warm water for 3 hours if you want to
keep the recipe raw)!

Soak your cashews. Soaking the cashews will make the icing much smoother! If you
have a high speed blender you can go without otherwise make sure to soak them!
You can soak in boiling water for 15 minutes or warm water for 6 hours to keep
the recipe raw.

Make a large carrot cake! You can turn this recipe into a cake by placing the
mixture inside of a cake pan and topping with the icing!




OTHER RECIPES YOU WILL LOVE

Vegan Blueberry Lemon Cheesecake (no bake)

No Bake Vegan Pecan Pie Bars

No Bake Mini Pumpkin Cheesecakes

Edible Brownie Batter Cookie Dough

Healthy Gluten Free Breakfast Cookies

Air Fryer Apple Pie Spring Rolls




WANT MORE FREE PLANT-BASED RECIPES?

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✨Instagram @That.VeganBabe

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💜Facebook @ThatVeganBabe

🍉Pinterest @ThatVeganBabe





VEGAN NO BAKE CARROT CAKE CUPS WITH CASHEW ICING



These vegan no bake carrot cake cups are the ultimate healthy dessert! They are
made with 100% whole foods with no added sugar and are naturally sweetened with
dates! They have all the same flavors of the carrot cake you know and love, and
are just as sweet and delicious! These cups are stuffed with a decadent cashew
icing and are made in 20 minutes or less!

5 from 1 vote

Print Recipe Pin Recipe


Prep Time 15 mins
Cook Time 0 mins

Course Dessert
Cuisine American
Servings 7 cups
Calories 570 kcal


INGREDIENTS

  
1X2X3X

CARROT CAKE CUPS

 * 1 large Carrot about 1 cup shredded
 * 1 cup Walnuts
 * 1¼ cup Medjool Dates pitted
 * ¾ cup Shredded Coconut
 * ⅓ cup Plant Milk
 * ¼ cup Almond Flour or coconut flour
 * 1½ tsp Cinnamon
 * ¾ tsp Nutmeg
 * ½ tsp Ginger

CASHEW ICING

 * 1 cup Raw Cashews soaked
 * 4 Medjool Dates
 * ½ cup Plant Milk
 * 1 tsp Vanilla
 * Salt


INSTRUCTIONS

 

 * Start by soaking your cashews in boiling water for 15 minutes to soften. If
   you want to keep this recipe raw you can also soak them in warm water for 6
   hours, or overnight.
 * Make sure your dates are nice and gooey! If they are too dry soak them in
   boiling water for 15 minutes or soak overnight in room temp water.
 * Add the ingredients for the carrot cake cups into a high speed blender or
   food processor and pulse until the mixture comes together. If needed add an
   extra tablespoon at a time of plant milk to get the blender moving. Scrape
   down the sides as needed and try to add in as little liquid as possible.
 * Transfer the mixture into a greased muffin tin. It should make about 6-7
   cups! Pat the mix down with your fingers or with the back of a spoon and make
   little bowls in the center. This is where we will put the cashew icing! Set
   aside.
 * Make the cashew icing by blending the ingredients together in a small blender
   until completely smooth.
 * Divide the icing into the carrot cake cups then top with some extra crushed
   walnuts!
 * Let them set in the freezer for a minimum of 3 hours. Keep them in the
   freezer for when you are ready to enjoy! Just take them out 5-10 minutes
   before you'd like to serve them!


NUTRITION


Serving: 1cupCalories: 570kcalCarbohydrates: 96gProtein: 17.5gFat: 28gSaturated
Fat: 10gPolyunsaturated Fat: 8.9gMonounsaturated Fat: 7.5gSodium:
129mgPotassium: 265mgFiber: 11gSugar: 70gVitamin A: 1721IUVitamin C:
0.89mgCalcium: 104mgIron: 3.3mg


Keyword carrot cake bars recipe, no bake cake, no bake carrot cake cheesecake,
no bake desserts, steamed carrot cake, vegan carrot cake, vegan no bake carrot
cake cups

Tried this recipe?Let us know how it was!
Author: Vegan Babe
Filed Under: Desserts
Tags: no bake cake, no bake carrot cake cheesecake, no bake carrot cake recipe,
steamed carrot cake, vegan dessert, vegan no bake carrot cake

--------------------------------------------------------------------------------

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ABOUT ME

Hi! My name is Stephanie and I’m the face behind That Vegan Babe! I am a
nutrition nerd and vegan foodie on a mission to spread the most delicious and
simple vegan recipes to the world! Here you’ll find healthy well-balanced meals
perfect to help you start your plant based journey!





Cheers,




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Hi! My name is Stephanie and I’m the face behind That Vegan Babe! I am a
nutrition nerd and vegan foodie on a mission to spread the most delicious and
simple vegan recipes to the world!





Cheers,




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