No-Bake Carrot Cake

My love for carrot cakes for its balanced taste. I wanted to create a simple cake recipe for non-bakers (This is an OG recipe) It is a healthy comfort cake and it’s something to indulge into. Bonus – No one feels guilty after eating it.

Ingredients

  • For the Base –
  • 4 Tbsp Granola (Kellogg’s India)
  • 3 Tbsp Desiccated Coconut
  • 1 Cup of Jowar Flour
  • 1 Cup of Jaggery Sugar (Organic India)
  • 3 Tbsp Or 1 ¼ Th Cup Ghee (Amul)
  • 2 Tbsp Honey/Maple Syrup (Dabur)
  • 4 Deseeded Dates
  • 1 Tbsp Ground Cinnamon (Keya)
  • 1 Tbsp Nutmeg
  • 1 Tbsp Ginger Powder
  • 1 Tbsp Salt/ Or as Per Taste
  • 1/2 Lemon Juice
  • For the Icing –
  • 1/2 Cup (D’lecta) Cream Cheese
  • 50 Ml Amul Fresh Full Fat Cream
  • 2 Tbsp Honey/Powdered Sugar (I Used Honey)
  • 1 Tbsp Coconut Oil (Cocosoul Extra Virgin Coconut Edible Oil)
  • 1/2 Lemon Juice & Pinch Of Lemon Zest

Preparation

Prep: 30 minutes
Cooking: 15 minutes


  1. Roast Jowar flour on low heat & add jaggery sugar. Mix & add 3 tbsp ghee in it & stir until combined.
  2. In a mixer grinder jar add 4 large spoonful’s of Granola.
  3. 2 to 3 tbsp Desiccated coconut, roasted jowar flour mix, 2tbsp honey, 4 deseeded dates, 1tbsp ground cinnamon. 1 tbsp nutmeg powder, 1tbsp ginger powder, coconut oil, half lemon juice, a pinch of salt & grind (use stop & grind every few seconds).
  4. Transfer in a mould. Press it & Freeze for 2 hours.
  5. For the icing – Take ½ cup of cream cheese in a bowl. Add 50 ml fresh cream in it.
  6. Add 2 tbsp honey/powdered sugar.
  7. Add Lemon zest & half lemon juice.
  8. Add 1 tbsp coconut oil, Whisk everything.
  9. To assemble – If you’re using detachable cake mould don’t flip the cake. Add icing directly & freeze it for 4 to 5 hours or until the icing sets.
  10. If you’re using a container. Flip the cake upside down. Cover the cake with icing. Decorate with toppings of choice & freeze for 4 to 5 hours.

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