Creamy No-Bake Carrot Cake

This week I found myself taking the long way to a tube of toothpaste at the drugstore.  

(Somehow, well into adulthood, toothpaste is one of those things that even with daily use, an empty toothpaste tube always seems like a surprise.)

The long way to toothpaste, in case you aren’t familiar with this technique, involves meandering through the nail polish aisle and staring in disbelief at the anti-aging skin care section before wandering into the candy section.  In the candy aisle I usually talk myself into a box of Red Vines but this week, friends – we hit the jackpot: Easter candy.  Spring candy is more righteous than even Halloween candy. It’s Easter eggshaped, candy coated, and Cadburry creamed. It’s the best candy of the year which of course helped me realize that it’s time for cake.  Carrot cake, specifically. 

I bought the Easter candy. I didn’t forget the toothpaste.  I came home and dreamed up this cheeky little No-Bake Carrot Cake. 

This cake is a play on this No-Bake Tres Leches Cake I made a few years back. Essentially we’re making a soft, whipped-cream based carrot cake ‘batter’. We’ll use graham crackers for our layers, alternating cream and crackers, and allow the cake to chill and the layers to soften overnight. The magic? The graham crackers soften to a cake like texture that is absolutely divine.  

I want you to carrot cake any way that feels best to you. In the Joy the Baker Cookbook (of many years past) I shared my dad’s Kitchen Sink Carrot Cake recipe.  You might also connect with Carrot Cake Cinnamon Rolls or this simple Browned Butter Carrot Loaf.

Now let’s make a cake! 

Here’s what you’ll need for this sweet and easy no-bake carrot cake: 

•  a box of graham crackers (you can also use gluten-free graham crackers if you prefer)

•  softened cream cheese and sweetened condensed milk.  This dynamic duo is the secret to no bake desserts because of the stability, and texture they add to no-bake cakes and ice creams. 

•  heavy cream whipped to soft peaks to lighten the ‘batter’ and extend the carrot cake flavor. 

•  toasted coconut, finely shredded carrots, and well-drained crushed pineapple.  (Of course you can leave out coconut and pineapple if you don’t enjoy them.) 

•  carrot cake spices like cinnamon, ginger, nutmeg, allspice, and a pinch of cloves.

•  salt and vanilla the balance our baking flavors. 

•  whipped cream and orange and green tinted buttercream frosting (store-bought is totally fine)  for decorating. 

First, whip the softened cream cheese around the bowl to ensure that it’s very well softened and pliable.  

Beat in the sweetened condensed milk ensuring that there are no egregious cream cheese lumps.  

Add the carrots, toasted coconut, crushed pineapple, spices, salt, and vanilla extract and beat until well combined.  

In a separate large bowl, beat the whipped cream to soft peaks.  It should feel sweepy dreamy – that’s my obnoxious description of the consistency of the whipped cream. 

Fold most of the whipped cream into the cream cheese carrot cake mixture.  We’ll reserve about 1 1/2 cups of the soft whipped cream to pipe the top of the cake. 

The mixture will be incredibly light and rather loose.  This is the filling that we’ll layer with graham crackers to create a soft and tender cake.  

Layer the bottom of a square pan with graham crackers. Break the crackers and fit them together like puzzle pieces to create a good cookie base.  

Top the graham cracker layer with about 1 cup of the carrot cake filling. 

Repeat with another layer of crackers and another layer of filling. Repeat until you reach the top of the pan, ending with a layer of the carrot batter.  

Cover the cake very loosely and refrigerate for at least 4 hours though overnight is best! Oh, you’ll want to refrigerate the whipped cream we’ve set aside too! 

Ahead of frosting the cake, whip the softly whipped cream with a touch of powdered sugar to stiff peaks.  

Add to a piping bag with a star tip (I used Wilton 32) and pipe a border and tic tac toe lines.  

Pipe little orange carrots and green leaves if you’re feeling fancy . (I absolutely used store-bought vanilla frosting and tinted it with food coloring.) 

Look at this soft and tender texture! The graham crackers become actual cake – it’s such a delight.  

Happy Spring my friends! 

If you make this cake, be sure to rate it and leave a comment below! I’m so thankful for this little baking community we’ve built together.  

Oh…. and buy the Easter candy when you see it! xo

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