A no-bake cake other than cheesecake? Try making carrot cake without baking! Very similar to the classic American carrot cake recipe, this no-bake cake can also be made in single portions. Each serving has only 200 calories and is perfect for breakfast or as an after dinner treat.
Raw carrots are perfect for those with stress and constipation problems and for women suffering from hormonal disorders. In short, this no-bake carrot cake is a functional, nutritious but also very light dessert.

It is also very simple to make and has only natural ingredients. It can also be done in a vegan version.
Let’s see the recipe.

UNCOOKED CARROT CAKE

For 8 servings

For the base
200 grams of degreased coconut flour (it is not grated coconut flour, you can find it here: NATURSEED – Organic Coconut Flour – Unrefined – Unbleached – Gluten free – Raw  or in organic shops)
100 grams of apple pulp (you can find it in trays in supermarkets, like Melinda)
120 grams of carrot
125 grams of pitted dates (alternatively, 100 grams of condensed milk if you don’t like the taste of dates)
ground cinnamon, cloves or ginger powder, walnut Muscat powder
125 grams of vegetable or skimmed milk
For the frosting
300 grams of light cream cheese (also vegetable, type of soy)
a level spoonful of honey or agave syrup
grated lemon zest

How to make carrot cake without baking

• Soak the dates in hot water for 4-5 hours. Drain them very well and dry them with absorbent paper.
• In a blender or food processor, put the cleaned carrot into pieces, the dates or milk, the spices, the apple pulp, the milk and blend everything well until you get a slightly grainy cream.
• Pour the mixture into a large bowl and add the degreased coconut flour a little at a time, until the dough is compact but not too hard: if it seems slow, add more flour (up to 20 grams more).

• Transfer it to a rectangular (approximately 18 × 26) or square (maximum 25 per side) baking dish previously oiled with a level teaspoon of coconut or olive oil rubbed with absorbent paper. Level it with a spatula and cover everything with film.
• Put it in the freezer for 15 minutes and then in the fridge for a couple of hours.
• Remove the cake from the fridge, and pour over it with a spatula a cream obtained by mixing the spreadable cheese with the honey and the grated lemon zest, to make a layer just over a cm thick.
• Sprinkle with cinnamon and keep covered in the fridge or garnish with chopped walnuts.
• Keep it to rest for at least a couple of hours in the fridge before cutting and serving it.
  The rest should be kept in the fridge and kept for 3 days.
  Calories per serving 210. For the vegan version: 250 

  See also: Light and easy summer savory pie.