Recipes

NO-BAKE CARROT CAKE

Posted On: 2025-08-15 13:33:11

Ingredients:

1 1/3 cups (200g) raw cashews

600g gingernut biscuits, chopped

250g unsalted butter, melted

500g cream cheese, at room temperature, chopped

2 tsp vanilla bean paste

2/3 cup (165ml) maple syrup, plus extra to serve

100ml thickened cream

4 titanium-strength gelatine leaves

400g white chocolate, melted

200g finely grated carrot, squeezed to remove excess liquid

2 tsp each ground ginger, allspice, cinnamon and nutmeg

1 cup (100g) walnuts, toasted, finely chopped

500g sour cream or thickened cream

Directions:

Two days before serving, soak cashews overnight in a bowl of cold water.

The next day, grease a 22cm springform cake pan and line the base with baking paper.

Place biscuits in a food processor and whiz to fine crumbs. Add butter and pulse until combined. Transfer to prepared pan and press firmly into base and sides. Chill.

To prepare filling, drain the cashews and rinse under cold water. Drain again.

Add cashews to cleaned food processor and whiz until smooth. Add cream cheese, vanilla, maple syrup and thickened cream, and whiz until combined.

Soak gelatine leaves in cold water for 5 minutes to soften. Squeeze excess liquid from the gelatine, then place gelatine in a saucepan over medium heat and cook, stirring constantly, until just melted. Add gelatine and melted chocolate to cream cheese mixture and whiz to combine. Transfer to a bowl and fold through carrot.

Combine spices in a bowl. Add 1 tbs to cream cheese mixture and stir to combine. Pour into pan, smoothing with a palette knife, then chill for at least 5 hours, or overnight, to set. Toss remaining 1 tbs spice mixture with walnuts and set aside.

When ready to serve, whisk sour cream to soft peaks. Top cake with sour cream, scatter with reserved spiced walnuts and drizzle with extra maple syrup.

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