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

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.