Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, no-bake carrot cake. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
No-Bake Carrot Cake is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. No-Bake Carrot Cake is something that I’ve loved my whole life. They’re fine and they look fantastic.
Lots of carrots make this the best carrot cake. I like to hand grate my carrots since I prefer the texture, but you can use your food processor or The method for this carrot cake recipe could not be simpler! If you have a couple of bowls and can stir ingredients together then you can absolutely make.
To begin with this recipe, we must first prepare a few ingredients. You can cook no-bake carrot cake using 20 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make No-Bake Carrot Cake:
- Make ready Cake
- Make ready 2 cups shredded/grated carrots
- Make ready 2 cups all-purpose flour sifted
- Make ready 1 tablespoon baking soda
- Make ready 3 eggs beaten
- Make ready 1 cup oil
- Take 3 tablespoons melted butter
- Take 3/4 cup brown sugar
- Prepare 1 teaspoon nutmeg
- Make ready 1 teaspoon all spice
- Get 1 tablespoon vanilla extract
- Make ready 1 teaspoon cinnamon
- Take 1 cup chopped walnuts
- Get 1/2 cup plain yogurt
- Prepare Frosting
- Prepare 100 g cream cheese softened
- Prepare 2 tablespoons confectioner's sugar
- Make ready 2 tablespoons lemon/calamansi juice
- Prepare 1/2 cup plain yogurt
- Take 1 teaspoon vanilla extract
No other changes to the recipe required. Applesauce: Instead of applesauce, you can. I am sure you know that carrots contain lots of beta-carotene which is a No-bake carrot cake bars recipe. This vegan carrot cake is great for breakfast or as a dessert.
Instructions to make No-Bake Carrot Cake:
- 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.
It's vegan, gluten-free, refined sugar-free, easy to make. This no-bake carrot cake is simple a nut-free, vegan, gluten-free, and paleo alternative to a traditional carrot cake slice. So admittedly there are several recipes of the carrot cake variety happening on this blog… and yet despite the abundance of carroty treats, I've been getting quite a few requests for. Grate the carrots on the small holes of a box grater. This raw "easy no-bake carrot cake" recipe is gluten-free, dairy-free and has no added refined sugars.
So that’s going to wrap this up for this special food no-bake carrot cake recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
