Healthy Paleo Vegan No Bake Carrot Cake (Keto, Sugar Free)

Healthy Paleo Vegan No Bake Carrot Cake (Keto, Sugar Free)

Ingredients

• 1/4 cup walnuts
• 3/4 cup raw almonds
• 3/4 cup pitted dates
• 1/4 cup dried pineapple chunks
• 1/4 cup raisins
• 1/4 cup unsweetened shredded dried coconut
• 2 tbsp shredded carrots
• 3/4 cup coconut flour
• 2 cup cashew butter ((can use any nut or seed spread))
• 1/2 cup sweetener ((can use any nut or seed spread))
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 1/4 cup liquid ((can use any nut or seed spread))
• 4 cup unsalted cashews ((can use any nut or seed spread))
• 1/4 cup coconut oil
• 1/2 cup lemon juice
• 1 liquid sweetener ((can use any nut or seed spread))

Instructions

1. Add the rest of the ingredients and continue blending, scraping down the sides regularly to ensure it is fully incorporated.
2. The batter should result in a 'dough'.
3. Line an 8 x 8-inch pan with parchment paper.
4. Transfer the batter to the lined pan and press firmly into place.
5. Refrigerate. For the Ketogenic Low Carb Sugar Free Carrot Cake In a large mixing bowl, add your coconut flour and shredded carrots and set aside. In a microwave-safe bowl or stovetop, combine your cashew butter with sticky sweetener and heat until melted.
6. Whisk together and pour into the dry mixture.
7. Mix until a dough is formed.
8. If the batter is too crumbly, add liquid of choice until desired texture remains. Line an 8 x 8-inch pan with parchment paper.
9. Transfer the batter into it and press firmly into place.
10. Refrigerate.
11. For the Paleo Vegan Cream Cheese Frosting Blend all the ingredients until a thick and creamy frosting remains.
12. Adjust sweetness to desired preference.
13. Top the Paleo Vegan No Bake Carrot Cake with this frosting.
14. For the ketogenic frosting and protein frosting, see post content for instructions.