Yasue's recipe 🍃 No Bake Carrot Cakes Recipe

Gluten-free/Plant-based/Refined sugar-free

No Bake Carrot Cake is very easy to make!

Carrot cakes are usually baked in the oven, but for these No Bake Carrot Cakes, simply mix the ingredients, shape and refrigerate. They are made from very healthy ingredients, so you can have them as a daily snack without feeling guilty! And also, by adding a small amount of Fermented Green Papaya Enzyme into the cakes, it can make a healthier treat that helps promote your gut health and helps lead to optimal health.
This article also includes a vegan cottage cheese recipe that is easy to make at home, which is used to make vegan cheese frosting for the carrot cakes. The vegan cottage cheese can be used to make a spread for breads, as a topping for salads or for many other purposes.

Recipe
Serves 6
Preparation : 30 min (Vegan cottage cheese preparation time is not included here.)
Refrigeration : 6 hours

Ingredients

[For the cakes]
・100 g Grated carrots (Used organic carrots with peel.)
・70 g Gluten-free oatmeal
・70 g Almond flour
・100 g Pitted dates
・20 g Walnuts
・1 tsp Vanilla extract
・1 tsp Cinnamon powder
・1/3 tsp Ground nutmeg
・A pinch of sea salt
・2 g Fermented Green Papaya Enzyme

[For the frosting] *optional
・50 g Vegan cottage cheese (This can easily be homemade. Ingredients and Method are listed separately.)
・1 tbsp Unrefined cane sugar
・1/2 tbsp Corn starch (5 g)
・1 tsp Lemon juice
・A pinch of sea salt
・10 g Cooking coconut oil
*1 tbsp =15 ml, 1 tsp = 5 ml

Method

[For the cakes]
1.Line a Non Stick Paper on muffin molds. (6 cups, Φ 5.5 cm × Height 3.3 cm/cup)

Grate the carrots. Roughly chop the walnuts.

2. Remove seeds and roughly chop the dates.
Place the dates, oatmeal, almond flour, vanilla extract, cinnamon powder, ground nutmeg, sea salt and Fermented Green Papaya Enzyme into a food processor or blender.

Blend on high speed for 2 to 3 minutes stopping to scrape the sides with a spatula every so often, until evenly mixed.

3. In a large bowl, add the mixture from the food processor, grated carrots and chopped walnuts then mix well.

Divide into 6 equal parts and put in the muffin molds. Press the cakes into shape with fingers.

[For the frosting]

1. Put coconut oil in a small bowl melt over hot water.
In a medium bowl, add the vegan cottage cheese, cane sugar, corn starch, lemon juice and sea salt then whisk until the sugar dissolves.

2. Add the melted coconut oil and immediately whisk until creamy.

3. Spread the frosting with a teaspoon on the cakes.
Cover them to prevent them from drying out and put in the fridge for at least 6 hours then enjoy!

Tips
・Store in a covered container in the fridge for within 5 days.

Vegan Cottage Cheese Recipe

Approx. 100 g
2 hours.

Ingredients
・500 ml Unsweetened soy milk (Contains 8% soybeans. This time with organic soya milk from Plenish.)
・2 tbsp Lemon juice

Method

1. Warm the soy milk to body temperature in a pan. Turn off the heat and add the lemon juice then wait for 15 seconds. Mix gently with a spatula.

2. Place a colander over a bowl and line it with a kitchen paper then strain the isolated soya milk. Leave it for 1 and 1/2 hours until all the water has naturally drained off.

3. Gently squeeze out any remaining water in the cheese with hands wrap on the kitchen paper.

Tips

・Store in a covered container in the fridge for up to 5 days.
・To make a salty cheese spread, adjust to mix with salt, chopped herbs and spices to taste. To make a dessert cheese spread, adjust with sugar or syrup of your choice and salt to taste.
・The strained water in the bowl can be used for smoothies and soups.

Yasué Matsuda

Currently living in Japan （until Mar.2024 in the UK）

My key cooking theme is 'Kenohi's Kitchen'. This means 'Everyday cooking makes you'.

Found out to have delayed gluten allergy in 2017 I started gluten-free arrangement cooking with plant-based food after overcoming Leaky Gut Syndrome through a medical diet. Completed Macrobiotic Cooking School LIMA Master Course, which was first established in 1965 in Japan. Also completed the course PLANT-BASED NUTRITION at the University of Winchester. Pursuing healthy but delicious cooking with my foodie passion!