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  • 執筆者の写真Michie

#51 / YouTube recipe “Vegan no bake carrot cake” / “ 焼かない キャロットケーキ”














* ニンジン 200g (中2本、薄切り)

* クルミ 90g

* ココナッツロング 60g

* レーズン 100g

* デーツ 100g (種を取り、小さくする)

* シナモンパウダー 小1/2

* ナツメグパウダー 小1/4

* ジンジャーパウダー 小1/4

* 塩 小1/4


* カシューナッツ 200cc(一晩浸水し、水気を切る)

* 水 50cc

* ココナッツオイル 大4

* メープルシロップ 大3

* レモン汁 大1

* バニラエキストラクト 小1

* 塩 ひとつまみ


1. 型にクッキングシートをしいておく。

2. (キャロットベース))材料をブレンダーにかけ、滑らかになったら型に入れて冷凍庫に30分ほど入れておく。(多少食感が残ってもかまわない)

3. (クリーム)材料をブレンダーにかけ、しっかり滑らかにする。

4. キャロットベースの上にクリームをのせ、再度冷凍庫で1時間冷やし固める。

5. お好みの薄さにカットする。


The carrot base of this "No Bake Carrot Cake" is so nice to take in the nutrition of raw carrots.

All other ingredients are also good for your health.

It is made with the sweetness of dried fruits and the richness of nuts without using sugar.

The carrot base is already voluminous and nutritious for skin and body, but it's not fun without cream, isn't it? So why don't we try with cashew cream?

It has a smooth and rich taste like butter cream, and as using coconut oil, it melts in your mouth. You can use it for various cakes. It's very easy because you just put it in a blender.

The combination of carrot base and cashew cream is very rich and voluminous, but it will also have plenty of skin-beautifying ingredients.

Cut it thinly and enjoy!


“No Bake Carrot cake” (15cm round mold)

"Ingredients" (15cm round mold)

(Carrot base)

* 200g carrots (2 medium size carrots, sliced)

* 90g walnuts

* 100g dates (pitted and chopped)

* 60g coconut shredded

* 100g raisins

* 1/2 tsp cinnamon powder

* 1/4 tsp nutmeg powder

* 1/4 tsp ginger powder

* 1/4 tsp salt

(Cashew cream)

* 200cc cashew nuts ( soaked overnight and drained)

* 50cc water

* 4 tbsp coconut oil

* 3 tbsp maple syrup

* 1 tbsp lemon juice

* 1 tsp vanilla extract

* a pinch of salt



1. Line the mold with a parchment paper.

2. (Carrot base) To a food processor, add the walnuts and dates and blend until small bits remain. Add coconut shredded, raisins, spices and salt into the food processor and blend, scraping down the sides as needed. Add the sliced carrots little by little while blending until the carrots are fully incorporated. Press the cake into the prepared mold, smooth over the top, and place in the freezer while making the cashew cream.

3. (Cashew cream) Combine all the ingredients of cashew cream in a food processor (high powered blender is recommended). Blend until silky smooth. Pour onto the chilled cake and smooth the top. Freeze for at least 2 hours.

4. Remove the cake from the freezer. Let it thaw 10-20 minutes at room temperature.

5. Cut the cake with a hot, sharp knife.


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