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No Bake Carrot Cake

No-Bake Carrot Cake with Cream Cheese Frosting Recipe

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Prep Time 25 minutes
Total Time 25 minutes
Servings: 9 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons packed light brown sugar
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups finely shredded carrots (from about 2 medium carrots), squeezed dry
  • 4 ounces cream cheese, softened
  • ¼ cup powdered sugar

Method
 

  1. Line an 8-inch square pan with parchment. Mix graham cracker crumbs, brown sugar, and melted butter. Press firmly into the pan. Freeze 10 minutes.
  2. Beat 8 ounces cream cheese until smooth. Add 1 cup powdered sugar, vanilla, cinnamon, and nutmeg, beating until thick. Fold in shredded carrots. Spread over crust.
  3. Beat 4 ounces cream cheese and ¼ cup powdered sugar until smooth. Drop spoonfuls over the carrot layer and gently spread into an even top layer.
  4. Cover and refrigerate at least 6 hours or overnight until firm. Lift out, slice with a hot knife, and serve cold.

Notes

The recipe includes a short chill step for the crust that isn’t counted as cook time. After assembling, the cake needs at least 6 hours in the fridge to set, so plan ahead.