Vegan No Bake Carrot Cake Cups with Cashew Icing
These no bake carrot cake cups will be your new obsession! They are sweet and nutty with a subtle coconut flavor and are all the things you love about carrot cake, but are also completely healthy! These no bake bites are stuffed with a cashew icing and are so sweet and satisfying! They have no added sugar and are sweetened with medjool dates! This vegan treat is loaded with fiber and healthy fats and made completely in a blender! It takes less than 15 minutes to make and can be made ahead of time and stored in the freezer!
If you love no bake recipes try out some of my other no bake desserts!
Vegan Blueberry Lemon Cheesecake (no bake)
No Bake Mini Pumpkin Cheesecakes
What ingredients do I need for my no bake carrot cake cups
- Carrot
- Walnuts
- Dates
- Shredded Coconut
- Plant Milk
- Cinnamon, Nutmeg & Ginger
- Almond Flour
- Cashews
- Vanilla
- Salt
How to make no bake carrot cake cups
You will be finished this no bake carrot cake recipe in 20 minutes or less!
First, start by soaking your cashews. You can do this by soaking them in boiling water for 15 minutes or to keep this recipe raw soak them overnight in room temperature water.
Make your no bake cake cups by adding your ingredients into a high speed blender or food processor. I use my Vitamix for everything! It is so strong and pulverizes through anything you give it! To your blender add in some shredded carrot, walnuts, dates, shredded coconut, plant milk, almond flour and spices! Blend up the mix until everything is well combined.
Transfer your carrot cake mixture into some muffin tins and use your fingers to mold a cup shape in to the carrot cakes so there is room to add in the cashew icing later.
Make the cashew icing. To a small blender add in your soaked cashews, dates, vanilla, salt, and plant milk and blend until completely smooth!
Fill your carrot cake cups with the cashew icing, top with some extra crushed walnuts and let them set in the freezer for a minimum of 3 hours, then enjoy!
What makes these carrot cake cups healthier?
These no bake cake cups are the perfect healthy dessert option! We are making them with completely whole foods and without any added sugar! Packed with healthy fats, omegas and fiber, these desserts will keep you full for hours without that after dessert slump! They are also naturally sweetened with dates, unlike other carrot cakes loaded with refined sugar!
Will my non-vegan friends and family like this vegan no bake carrot cake?
Absolutely! This no bake cake does not skimp on flavor at all! The cups are ultra sweet from the help of medjool dates! They have all the same flavor as the carrot cake you know and love and are just as tasty! The cashew icing is sweet and decadent, and just as rich as a dairy or sugar based icing! Your friends and family are sure to love this carrot cake!
Some tips from Steph
Use any kind of plant milk! Any milk will work for this recipe, use whatever you have on hand!
Don’t have almond flour? You can sub for oat flour or coconut flour!
Make your vegan no bake carrot cake ahead of time! Store in the freezer and take them out 10 minutes before you’d like to enjoy them!
Storing your carrot cake cups. You can store them in the freezer for up to 3 months!
Make sure to choose gooey dates! My favorite are medjool dates! I find they are the most moist and gooey! If you cannot find any or your dates are too dry soak them in boiling water for 10 minutes (or warm water for 3 hours if you want to keep the recipe raw)!
Soak your cashews. Soaking the cashews will make the icing much smoother! If you have a high speed blender you can go without otherwise make sure to soak them! You can soak in boiling water for 15 minutes or warm water for 6 hours to keep the recipe raw.
Make a large carrot cake! You can turn this recipe into a cake by placing the mixture inside of a cake pan and topping with the icing!
Other recipes you will love
Vegan Blueberry Lemon Cheesecake (no bake)
No Bake Mini Pumpkin Cheesecakes
Edible Brownie Batter Cookie Dough
Healthy Gluten Free Breakfast Cookies
Air Fryer Apple Pie Spring Rolls
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Vegan No Bake Carrot Cake Cups with Cashew Icing
Ingredients
Carrot Cake Cups
- 1 large Carrot about 1 cup shredded
- 1 cup Walnuts
- 1¼ cup Medjool Dates pitted
- ¾ cup Shredded Coconut
- ⅓ cup Plant Milk
- ¼ cup Almond Flour or coconut flour
- 1½ tsp Cinnamon
- ¾ tsp Nutmeg
- ½ tsp Ginger
Cashew Icing
- 1 cup Raw Cashews soaked
- 4 Medjool Dates
- ½ cup Plant Milk
- 1 tsp Vanilla
- Salt
Instructions
- Start by soaking your cashews in boiling water for 15 minutes to soften. If you want to keep this recipe raw you can also soak them in warm water for 6 hours, or overnight.
- Make sure your dates are nice and gooey! If they are too dry soak them in boiling water for 15 minutes or soak overnight in room temp water.
- Add the ingredients for the carrot cake cups into a high speed blender or food processor and pulse until the mixture comes together. If needed add an extra tablespoon at a time of plant milk to get the blender moving. Scrape down the sides as needed and try to add in as little liquid as possible.
- Transfer the mixture into a greased muffin tin. It should make about 6-7 cups! Pat the mix down with your fingers or with the back of a spoon and make little bowls in the center. This is where we will put the cashew icing! Set aside.
- Make the cashew icing by blending the ingredients together in a small blender until completely smooth.
- Divide the icing into the carrot cake cups then top with some extra crushed walnuts!
- Let them set in the freezer for a minimum of 3 hours. Keep them in the freezer for when you are ready to enjoy! Just take them out 5-10 minutes before you'd like to serve them!