No-bake Carrot Cake Slices (Gluten-free & Grain-free)

Calling All Carrot Cake Lovers!!!

We are a HUGE fan and lover of the Carrot Cake, infact it's my (mum) favourite cake of all time.

The flavour and moist texture of the sponge is AMAZING & the cream cheese frosting is delicious. It's a delightful cake that isn't too sweet or sickly and we just LOVE it.

That's why we wanted to create a healthy sweet snack that replicated the flavours of this AWESOME cake and this is what we've created...

We definitely had a lot of fun creating and taste testing this recipe and are really chuffed with the outcome - it's DELICIOUS & super fresh!

This recipe is a NO-BAKE Carrot Cake and is super easy and a healthier alternative to a regular Carrot Cake.

Not only is this recipe Gluten-free, it's also Grain-free and free from Refined Sugars too.

And just because it's healthier it definitely does not mean it's any less delicious. This sweet snack really is delicious and you'll be going back for 2nds...

This is also a fantastic recipe for meal~prep if stored in an airtight container in the fridge, or kept in the freezer.

Let's crack on with the recipe...

Happy Baking!

The Chai Home 😋

INGREDIENTS

For the base

• 1x cup of Pecans

• 1x cup of Almonds

• 1 & 1/2 cups of Sultanas

• 1/2 cup of Flaxseed

• 150g of Dates (make sure to remove stone)

• 2x Carrots - grated

• 1/3 cup of Honey or Maple syrup

• Capful of Vanilla extract

• 2x heaped tsp of Ground Cinnamon

• 1x heaped tsp of Ground Ginger

• 1x tbsp of Olive Oil

For the topping

• 360g of Cream Cheese

• 1/2 cup of Thick Cream

• 2x tbsp of Honey or Maple syrup

• Capful of Vanilla Extract

• Pecans for decorating (optional)

METHOD

Start by making the base.

Simply add all of the base ingredients to a food processor and pulse & blitz until all of the ingredients are fully combined. It will turn almost to a paste, but you still want a little texture to it, so don't over blitz.

Depending on the size of your food processor this may take a few minutes.

Line a 27 x 19 cm dish (we used a silicone baking sheet).

Transfer the mixture to your lined dish and evenly spread and pat down on the base of your dish. Make sure it's evenly and well compacted.

Pop into the fridge while you make the topping.

Add the cream cheese, cream, honey & vanilla to a free-standing mixer and whisk on a high speed until smooth soft peaks form. This may take a few minutes.

Remove the chilled base from the fridge and then top with the whipped, cream cheese topping.

Evenly cover and then top with some pecans.

Pop back in the fridge and leave to set for at least 3 hours or overnight.

Remove from the dish, slice, serve and Enjoy!

Keep stored in an airtight container in the fridge.