No-Bake Carrot Cake (No Flour, No Eggs, No Sugar, No Butter

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No-Bake Carrot Cake (No Flour, No Eggs, No Sugar, No Butter)

If you’re looking for a wholesome dessert that’s simple to make, packed with nutrients, and requires no baking, this No-Bake Carrot Cake is the perfect solution. This flourless, egg-free, sugar-free, and butter-free recipe is ideal for anyone seeking a healthier treat without sacrificing flavor or texture.

Why You’ll Love This Cake

This cake offers everything you want in a dessert: natural sweetness, creamy richness, nutty crunch, and a beautiful blend of textures. Plus, it’s easy to prepare with just a handful of ingredients and no oven required. It’s also a great option for those following vegetarian or low-sugar diets.

Ingredients

  • 2.5 cups grated carrots (about 3–4 medium carrots)
  • 1 cup coconut flakes (unsweetened)
  • 1 cup pitted dates
  • 1 cup walnuts (or any preferred nut)
  • 10.6 ounces plain yogurt (Greek yogurt recommended for thicker texture)
  • 3 teaspoons coconut flour

Instructions

Step 1: Prepare the Base Mixture

  1. Start by soaking the dates in warm water for about 10–15 minutes if they are dry. This helps soften them for easier blending.
  2. In a food processor or blender, combine the pitted dates and walnuts. Pulse until the mixture forms a chunky paste. It should be sticky and hold together when pressed.
  3. Transfer the date-walnut mixture to a large mixing bowl.
  4. Add the grated carrots and coconut flakes to the bowl. Mix well using a spatula or clean hands to fully combine. The mixture should be moist and formable.

Step 2: Form the Cake Base

  1. Line a springform pan or small round cake tin with parchment paper.
  2. Press the carrot mixture into the pan evenly, pressing down firmly to ensure it sets into a solid base. Use the back of a spoon or a flat spatula to smooth the surface.
  3. Place the cake in the refrigerator to chill and set while you prepare the topping.

Step 3: Prepare the Creamy Yogurt Topping

  1. In a separate bowl, combine the plain yogurt and coconut flour. The coconut flour helps thicken the yogurt to give it a frosting-like texture.
  2. Mix well until smooth and thickened. Let it sit for 5–10 minutes to fully absorb.

Step 4: Assemble the Cake

  1. Remove the chilled carrot base from the fridge.
  2. Spread the yogurt mixture evenly on top of the cake base, smoothing it out with a spatula.
  3. Optionally, garnish the top with a few extra coconut flakes, crushed walnuts, or shredded carrot.

Step 5: Chill and Serve

Cover the cake and refrigerate for at least 2 hours, or until fully set. For a firmer texture, refrigerate overnight.

To serve, remove the cake from the pan and slice carefully with a sharp knife. Enjoy chilled for the best flavor and consistency.

Storage Tips

  • Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • You can also freeze the cake for up to a month. Thaw in the fridge before serving.

Nutritional Benefits

This cake is naturally sweetened with dates, rich in fiber from carrots and coconut, and provides healthy fats from walnuts. The yogurt adds protein and probiotics, making it a nutrient-dense choice for dessert or even a light snack.

Final Thoughts

This No-Bake Carrot Cake is proof that you don’t need flour, sugar, or butter to enjoy a decadent dessert. It’s simple, satisfying, and nourishing—perfect for warm weather or anytime you want a quick and guilt-free treat. Give it a try and discover just how delicious clean eating can be.

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