No Bake Carrot Cake

Najat

Photo by Najat

Looking for a fun and easy no-bake carrot cake that’s packed with flavor and crunch? This simple recipe combines sweet carrots, crunchy walnuts, and warm cinnamon with a creamy white chocolate ganache topping—no oven required! It’s the perfect no-bake dessert for spring, or when you just want something sweet without turning on the oven. Whether you’re a carrot cake fan or just love easy no-bake treats, this version is a must-try. Bonus: it slices beautifully and looks super cute with little white chocolate carrots on top!

45 minutes

24 Portions

Easy

Ingredients

Portions

CAKE BATTER

300 g tea biscuits

150 g carrot

90 ml milk

25 g powdered sugar

150 g walnuts

3 g cinnamon powder, 1 tsp

TOPPING

150 g white chocolate

50 ml heavy cream

Tips

Line your baking tin with parchment paper to easily lift out the cake later without it sticking.

Use plastic wrap to press down the cake mixture evenly. This helps create a firm base for the no-bake carrot cake.

If you want to pipe lines on top of the ganache, use a piping bag or sandwich bag. Cut a small tip for neat, thin lines.

Make small carrots from the ganache for a fun and tasty decoration on top of the carrot cake pieces.

You can slice the no-bake carrot cake right away, but it might be a little soft.

Use a sharp knife and rinse it with warm water between cuts for the cleanest result.

Instructions

Peel the carrot and cut it into pieces. Bring a pot of water to a boil and add the carrot pieces. Boil until the carrot is tender but still firm. Drain the water.

Place the tea biscuits, cooked carrot, milk, powdered sugar, walnuts, and cinnamon powder in a food processor. Blend until finely mixed.

Evenly spread the cake mixture in a dish or baking tin lined with parchment paper. Use a sheet of plastic wrap to help press the mixture down firmly.

Heat the heavy cream in a saucepan almost to a boil. Add the pieces of white chocolate and let it sit for 1 minute. Stir together until smooth.

Pour the white chocolate ganache over the cake mixture and spread out evenly. Optional: pipe some decorative lines on top. Refrigerate for 30–60 minutes or until the ganache is fully set—preferably overnight.

Once the chocolate is firm, cut the carrot cake into even pieces. Garnish with little ganache carrots and chopped walnuts or other toppings of your choice.