No Bake Carrot Cake

1. Prepare the Carrot Cake:

• In a food processor, combine rolled oats, pitted dates, shredded coconut, spices, and salt. Pulse until the mixture is crumbly and sticks together when pressed.
• Add grated carrots, chopped nuts, and raisins. Pulse until well combined and the mixture forms a cohesive consistency.
• Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
• Transfer the carrot cake mixture to the prepared pan. Press down firmly and evenly to form the base.

1. Prepare the Cream Cheese Frosting:

• In a high-speed blender, combine soaked cashews, coconut milk, maple syrup, vanilla extract, and lemon juice. Blend until smooth and creamy, scraping down the sides as needed.

1. Assemble the Cake:

• Spread the cream cheese frosting evenly over the carrot cake base.
• Refrigerate for at least 2 hours to set and firm up.

1. Serve:

• Once set, use the parchment paper overhang to lift the cake out of the pan. Slice into squares or bars.

 Weight Watchers Points: