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carrot orange lemon cakes

No Bake Carrot-Orange-Lemon Cakes

Prep Time 15 mins
Total Time 15 mins
Servings 4 servings



  • 1 1/2 cups roughly shredded carrot
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 1/2 cup walnuts
  • 1/2 cup dates soaked for 15-20 minutes
  • 1/8 tsp cinnamon or pumpkin spice
  • 1 pinch sea salt


  • 1 cup Cashews soaked for 2-4 hours
  • 1 Tbsp vanilla extract
  • 1 1/2 Tbsp coconut oil
  • 1 Tbsp maple syrup
  • juice of 1 lemon
  • Filtered water as needed
  • Cinnamon for sprinkling


  • Shred carrots with attachment of a food processor or box grater. Zest lemon and orange and squeeze juice from half of each. Place carrots, lemon, orange, and remaining ingredients in a food processor and pulse until combined. Divide into 4 small ramekins using 4 tablespoons each.
  • Place frosting ingredients into a blender. Add 2 tablespoons water and blend. Scrape down sides and add more water to make a very thick, smooth texture.
  • Frost cakes and sprinkle with cinnamon. Store covered in refrigerator.


*If you don’t have ramekins, use muffin tins & just freeze for 30 minutes, then pop the cakes out carefully with a butter knife to serve.
Recipe from Connoisseurus Veg.
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