Raw Carrot Cake

 

This raw carrot cake is GF, DF, Sugar free and packed with veggies, nuts and natural fruits. The perfect pick me up on on of those challenging days. Plus…it is delicious! 

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Makes 16 serves

Ingredients 

Base

1 1/4 cups of walnuts  

1 1/4 cups of cashews 

2 cups of shredded coconut 

1 1/2 cups of almond pulp for almond milk (alternatively you can use almond meal) 

2 carrots (grated) 

1 cup organic raisins

3 tbsp of chai spice mix

1/8 cup of cold pressed ginger juice (If you cant get ginger juice use 2 tbsp of grated ginger)

2 pinches of salt 

1 tbsp of lemon zest

 1/2 cup of lemon juice

 1 cup of soaked dates 

1/3 cup of organic raw agave or maple syrup 

 1/4 cup of cold pressed coconut oil (melted) 

Icing

1/2 cup unsweetened almond milk 

1/4 cup of honey

1 cup of raw cashews 

Meat from 1 coconut 

1/2 cup of kelp noodles 

Juice and rind of 1 lemon 

Pinch of celtic salt 

Method

Base

  1. Line square cake tin with baking paper (it does not cut well in a round cake tin). 

  2. Blend almonds, cashews and coconut in food processor until it makes a flour and set aside. 

  3. In blender, blend chai spice, ginger, salt, lemon juice, soaked dates, agave and coconut oil until there are no lumps. 

  4. In a large bowl, mix the nut and chai spice blends together. 

  5. Separate half, putting half to the side and pushing half into the cake tin, flattening with the back of a spoon. 

Icing

  1. Blend all ingredients in blender. Pour half onto the first layer of carrot cake and place in freezer. 

  2. Once frozen, put the second half of the carrot cake on top, followed by the remaining icing.

  3. Have fun decorating!

  4. Keeps in the fridge for about a week.

Give it a go, it’s a piece of cake!

 
 
Natasha Burbury