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5 from 159 votes

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

10 minutes
Calories: 2290kcal

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 tablespoons shredded carrots
  • 3/4 cup coconut flour
  • 2 cups cashew butter (can use any nut or seed spread)
  • 1/2 cup sweetener (can use any nut or seed spread)
  • 2 tablespoons shredded carrots
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/4 cup liquid (can use any nut or seed spread)
  • 4 cups unsalted cashews (can use any nut or seed spread)
  • 1/4 cup coconut oil
  • 1/2 cup lemon juice
  • 1/3 cup liquid
  • 1/3 cup liquid
  • 1 liquid sweetener (can use any nut or seed spread)

Instructions

  • Add the rest of the ingredients and continue blending, scraping down the sides regularly to ensure it is fully incorporated.
  • The batter should result in a 'dough'.
  • Line an 8 x 8-inch pan with parchment paper.
  • Transfer the batter to the lined pan and press firmly into place.
  • 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.
  • Whisk together and pour into the dry mixture.
  • Mix until a dough is formed.
  • If the batter is too crumbly, add liquid of choice until desired texture remains. Line an 8 x 8-inch pan with parchment paper.
  • Transfer the batter into it and press firmly into place.
  • Refrigerate.
  • For the Paleo Vegan Cream Cheese Frosting Blend all the ingredients until a thick and creamy frosting remains.
  • Adjust sweetness to desired preference.
  • Top the Paleo Vegan No Bake Carrot Cake with this frosting.
  • For the ketogenic frosting and protein frosting, see post content for instructions.