No Bake Carrot Cake Directions:
In a food processor, combine rolled oats, pitted dates, shredded coconut, spices, and salt. Pulse until the mixture is crumbly and sticks together when pressed.
Add grated carrots, chopped nuts, and raisins. Pulse until well combined and the mixture forms a cohesive consistency.
Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Transfer the carrot cake mixture to the prepared pan. Press down firmly and evenly to form the base.
In a high-speed blender, combine soaked cashews, coconut milk, maple syrup, vanilla extract, and lemon juice. Blend until smooth and creamy, scraping down the sides as needed.
Spread the cream cheese frosting evenly over the carrot cake base.
Refrigerate for at least 2 hours to set and firm up.
Once set, use the parchment paper overhang to lift the cake out of the pan. Slice into squares or bars.
Weight Watchers Points:
zero point
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
Nutritional Information
(Per Serving – Makes approximately 8 servings):
Calories: 250
Total Fat: 12g
Saturated Fat: 2g
Sodium: 45mg
Total Carbohydrates: 32g
Dietary Fiber: 5g
Sugars: 15g
Protein: 6g
I await your comments! Enjoy!
