15-Minute No-Bake Carrot Cake
Bethany Cameron @lilsipper
Rated 4.5 stars by 4 users
Category
Desserts
Cuisine
Health Food
Author:
Bethany Cameron @lilsipper
Servings
4-8
Prep Time
15 minutes
Cook Time
0 minutes
Calories
195
Craving classic carrot cake but want something quick, healthy, and gut-friendly? This 15-minute no-bake carrot cake delivers all the beloved flavors of traditional carrot cake with minimal ingredients and maximum convenience! Made from start to finish in just 15 minutes with no baking required - perfect for when you need instant gratification. Trust me, the authentic carrot cake flavor will blow you away!
Why You'll Love This No-Bake Carrot Cake
This better-for-you carrot cake is:
Vegan Paleo Grain free Gluten free Egg free Refined sugar free Dairy free option Made in minutes No baking required Minimal ingredients (better for digestion!) Authentic carrot cake flavor Instant gratification
I'm a total sucker for carrot cake, but traditional recipes have SO many ingredients! This simplified version keeps all the flavor you love while being gentle on your digestive system. The secret is using pecan butter (or almond butter) which truly gives it that authentic "carrot cake" taste you're craving. Less ingredients = better digestion and quicker prep time!
Perfect for Any Occasion
Whether you're hosting a last-minute gathering, need a quick dessert fix, or want to meal prep healthy treats, this no-bake carrot cake has you covered. Get creative with toppings - coconut yogurt, Greek yogurt, melted coconut butter, or chocolate chips all work beautifully!
Ingredients
-
5 scoops Bethany's Pantry Vanilla Digestive Support Protein (will not work without - essential for texture!)
-
1 cup finely shredded carrots (fresh, not pre-shredded)
-
½ cup finely shredded coconut (unsweetened)
-
Dash of ground cinnamon
-
3 tablespoons date syrup or honey
-
½ cup pecan butter or almond butter (any nut/seed butter works, but pecan gives authentic carrot cake taste)
-
¼ cup filtered water (add more as needed)
Optional Toppings: Coconut yogurt or full-fat Greek yogurt for frosting Melted coconut butter for drizzling Dark chocolate chips Chopped pecans or walnuts
Directions
Line a standard bread pan (9x5 inch) with parchment paper, leaving overhang for easy removal.
In a large mixing bowl, combine Bethany's Pantry Vanilla DSP, finely shredded carrots, shredded coconut, and cinnamon. Mix well to distribute evenly.
Add the date syrup (or honey) and nut/seed butter to the dry mixture. Stir until well combined.
Gradually add ¼ cup water and mix until the batter resembles "play-dough" consistency - it should hold together when pressed but not be wet or sticky.
Check consistency: If the batter is too dry, add water 1 tablespoon at a time. If too wet, add a bit more protein powder until you achieve the right texture.
Transfer the batter to your prepared bread pan and press firmly and evenly into the pan, creating a smooth, compact surface.
For firmer consistency, refrigerate for 1-2 hours (optional but recommended). For immediate enjoyment, slice and serve right away!
Remove from pan using parchment paper overhang and slice into 8 pieces.
Top with your choice of coconut yogurt, Greek yogurt, melted coconut butter, chocolate chips, or chopped nuts. Get creative!
Recipe Note
Essential Ingredient: Bethany's Pantry Vanilla DSP is crucial for the perfect texture - regular protein powders won't achieve the same "play-dough" consistency that makes this recipe work!
Carrot Prep: Use freshly shredded carrots for best texture and flavor. Pre-shredded carrots tend to be too dry and lack the moisture needed.
Nut Butter Secret: Pecan butter truly gives the most authentic carrot cake flavor, but almond, cashew, or sunflower seed butter all work well.
Storage: Store covered in the refrigerator for up to 5 days. The flavors actually improve after a day!
Instant vs. Chilled: Enjoy immediately for a softer texture, or chill for 1-2 hours for firmer, more cake-like slices.
Nutrition
Nutrition
- Serving Size
- 1 serving (50g)
- per serving
- Calories
- 195
- Protein
- 12 grams
- 25%
- Fat
- 11 grams
- 14%
- Sugar
- 8 grams
- Carbs
- 12 grams
- 4%
- Fiber
- 4 grams
- 14%
- Sodium
- 45 milligrams
- 2%
- Potassium
- 315 milligrams
- 9%