No-bake Carrot Cake - LAB SQUEEZED™

No-bake Carrot Cake


Cream Cheese Frosting:
◗ 2 cups soaked cashews
◗ 1/4 cup coconut oil
◗ 1/2 cup maple syrup
◗ 1/2 cup whole coconut milk (from the can)
◗ 1/4 cup fermented coconut water or lemon juice
◗ 1 tablespoon vanilla extract
◗ 1 tablespoon pineapple juice
◗ 1 tablespoon lemon juice

Carrot Cake:
◗ 4 cups carrot pulp or grated carrot shreds
◗ 2 cups pitted dates
◗ 1 cup frozen, fresh or canned pineapple (canned will be slightly sweeter)
◗ 1 teaspoon cinnamon
◗ 1/2 cup unsweetened coconut flakes


  1. Soak cashews for about four hours, then rinse.
  2. Combine all the carrot cake ingredients in a high-speed blender and blend until completely smooth. Scrape down the sides for even blending every minute or so.
  3. Press into a pan (8-inch springform for example).
  4. Blend all of the frosting ingredients in a high-speed blender on high until completely smooth. This will take a couple minutes blending on high to make completely smooth.
  5. Pour frosting on top of carrot cake.
  6. Refrigerate for more of a frosting consistency or freeze for a more cheesecake consistency for at least 4-6 hours.
  7. Enjoy any time.


Thanks to OneGreenPlanet for this finger-licking recipe.