Spicy Carrot Cake

This creamy No-Bake Carrot Cake has everything that makes a special dessert: finely grated carrots, natural sweetness from Medjool dates, and warm spices like cinnamon, vanilla, and nutmeg. Biotta carrot juice and ginger essence give the cake a fruity-spicy freshness, while the silky cashew-coconut frosting adds a wonderfully creamy touch. Decorated with pistachios and edible flowers, this cake becomes a highlight not just in terms of taste, but also visually – perfect for special occasions, cozy afternoons, or whenever you’re craving something natural and homemade.
Spicy Carrot Cake

Gluten-free, Vegan

Total: 4h 20min | Active: 20min

Ingredients

Instructions

  1. Frosting: Place the coconut milk in the refrigerator overnight. Soak cashews in hot water for 30 minutes to 1 hour. Then rinse and drain. Add them along with the solid part of the coconut milk, lemon juice, Ginger essence, maple syrup and vanilla to a high-power blender, blend on the highest setting until the mixture is very creamy and smooth. Cover and place in the refrigerator.
  2. Batter: Finely grate the carrots with a kitchen grater and set aside. Add the pitted dates to a high-power blender or food processor and blend into small pieces. Set aside.
  3. Add the walnuts, vanilla, salt, spices and flour to the food processor. Blend until a semi-fine mixture forms. Then add the dates, grated carrots and carrot juice, and pulse again until a loose batter forms and the carrots are just incorporated. Take care not to blend it into a puree.
  4. Line a high-sided baking pan with parchment paper. Spread the batter evenly inside and press down firmly. Pour the Frosting over top and freeze for approx. 3-4 hours until the Frosting sets solid.
  5. Before serving, make sure the cake is not fully frozen so it is soft enough to slice (it should thaw on the countertop for 30 minutes for this). Then carefully cut slices with a hot knife and enjoy. Garnish the cake with pistachios and edible flowers.
  6. Leftovers can be stored covered in the refrigerator for up to 1 week, or in the freezer for up to 1 month. It tastes best served slightly chilled.

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