How to Prepare Appetizing No-Bake Carrot Cake

No-Bake Carrot Cake. 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.

This vegan carrot cake is great for breakfast or as a dessert. It's vegan, gluten-free, refined sugar-free, easy to make. These spiced Carrot Cake Cupcakes are soft, moist, and topped with an easy cream cheese frosting. You can have No-Bake Carrot Cake using 20 ingredients and 6 steps. Here is how you cook it.

Ingredients of No-Bake Carrot Cake

1. Prepare of Cake.
2. You need 2 cups of shredded/grated carrots.
3. You need 2 cups of all-purpose flour sifted.
4. You need 1 tablespoon of baking soda.
5. You need 3 of eggs beaten.
6. You need 1 cup of oil.
7. Prepare 3 tablespoons of melted butter.
8. It's 3/4 cup of brown sugar.
9. You need 1 teaspoon of nutmeg.
10. Prepare 1 teaspoon of all spice.
11. It's 1 tablespoon of vanilla extract.
12. Prepare 1 teaspoon of cinnamon.
13. Prepare 1 cup of chopped walnuts.
14. You need 1/2 cup of plain yogurt.
15. Prepare of Frosting.
16. Prepare 100 g of cream cheese softened.
17. You need 2 tablespoons of confectioner's sugar.
18. It's 2 tablespoons of lemon/calamansi juice.
19. You need 1/2 cup of plain yogurt.
20. You need 1 teaspoon of vanilla extract.

These carrot cake cupcakes are incredibly soft, light, super moist, and jam-packed with freshly grated carrots. I topped these off with a homemade cream cheese frosting, but you could. This To Die For Carrot Cake recipe receives rave reviews for it's unbelievable moistness and delicious flavor! Truly the BEST CARROT CAKE you'll ever try!

No-Bake Carrot Cake instructions

1. Prepare all the dry ingredients for the cake. Combine flour, salt, baking soda, cinnamon, nutmeg, and all spice in a bowl and mix..
2. 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..
3. Combine wet ingredients with the dry ingredients and mix. Add shredded carrots and chopped walnuts..
4. 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..
5. 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..
6. Once cake has cooled down, top it with the cream cheese frosting and serve..

So easy to make and as an added bonus, there's no oil or butter. I know this cake will quickly become a family favorite! 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. Layered lemon cashew cream and spiced carrot cake is a winner.