On those hot summer days you just can’t bring yourself to turn on the oven.. but it doesn’t mean you don’t feel like cake! This recipe won’t give you that fluffy cake texture, but it is the next best thing that tastes like carrot cake that has you using the fridge – not the oven! Not only is this a perfect recipe for summertime, it’s a great recipe to have on hand for those days you don’t want to spend a lot of time in the kitchen cooking.
No Bake Carrot Cake with Kefir Cream
Cook Time:
6 hrs
6 hours
Prep Time:
25 mins
25 minutes
Serves:8-10
No Bake Carrot Cake with Kefir Cream
Ingredients
- 1 cup pitted dates
- 2 cups firmly packed carrots, coarsely grated
- 1 cup walnuts
- 1/2 cup shredded coconut
- 1/2 cup coconut oil (melted)
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon finely grated orange rind
- 1 1/2 cups coconut kefir
- 1 tablespoon honey
- 1 teaspoon finely grated orange rind
How To Make It:
- Make the kefir cream by combining the coconut kefir, honey, and orange rind in a bowl. Cover with cling film and place in the refrigerator until ready to use.
- Place the dates in a small bowl and cover with boiling water. Let soak for 10 minutes or until they are nice and soft.
- Dry the dates on a paper towel then place into a food processor along with the remaining cake ingredients. Blend until smooth with only a slight chunky texture.
- Press the mixture into the holes in a muffin tin, filling each to half way and pressing down firmly. Cover the tray with cling film and refrigerate overnight, or until firm.
- Remove each cake from the muffin tray and serve with a dollop of kefir cream.
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