Vegan, no-bake carrot cake


Packed with healthy ingredients and no oven required. What more could a person want? Discover this super simple carrot cake recipe, perfect to make with the family!


carrot cake

1 1/2 cups walnuts

1/4 cup Coconut flour

1 tsp cinnamon

2 scoops Chalo Masala Chai

1/4 tsp salt

2 tsp orange zest (or lemon zest)

1 tsp vanilla extract

1 1/2 cups Chalo Diced Figs

1 cup shredded carrots

Cashew cream cheese frosting

1 cup cashews

3/4 cup coconut full-fat coconut milk (just the cream from the top of the can)

1/4 cup coconut oil, melted

3 tbsp maple syrup

1 tsp vanilla extract

2 tbsp lemon juice

pinch of salt


  1. Add the walnuts, coconut flour, cinnamon, Chalo Masala Chai, salt, orange zest and vanilla extract to a food processor and pulse until crumbly.
  2. Then add the Chalo figs and continue to pulse until the mixture looks like a crumbly dough. (It should feel sticky when you press it between your fingers.)
  3. Add the carrots and pulse just to mix the carrots in.
  4. Line an 8×8 inch pan with parchment paper then scoop the carrot cake dough into the pan spreading it out evenly. Place in the fridge to set.
  5. Blend all the cashew cream cheese frosting ingredients together in a food processor or high-speed blender, scraping down the sides as needed until the mixture is smooth and creamy. (This may take 4-5 minutes.)
  6. Pour the mixture into the pan spreading out evenly, then place in the fridge to set for 4 hours.
  7. Cut into squares and serve.


Original recipe by Choosing Chia