top of page

Vegan NO BAKE Carrot Cake Cups

All you need is a blender and a muffin tin to make this easy 15-minute NO BAKE dessert, using all real ingredients!!


1 cup shredded carrots

1 cup walnuts

1+1/4 cup dates

3/4 cup shredded coconut

1/3 cup plant milk

1.5 tsp cinnamon

3/4 tsp nutmeg

1/2 tsp ginger

1/4 cup almond or coconut flour


1 cup soaked cashews

1/2 cup plant milk

4 medjool dates

1 tsp vanilla

Pinch of salt


1– Blend together the carrot cake ingredients until well combined. Add 1 tbsp at a time of plant milk & scrape down the sides while blending, but try to add as little liquid as possible.

2– Grease the muffin tins with EVOO and divide into 6-7 cups, making a small hole in the center.

3– Blend together the ingredients for the cashew icing, then add to the center of the carrot cups.

4– Top with crushed walnuts and freeze for a minimum of 3 hours to firm up. Store in freezer and take out 5-10 minutes before eating!


With love,


45 views0 comments

Recent Posts

See All


bottom of page