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Raw Carrot Cake - Recipe

Raw carrot cake ......(oh and did I mention it is of course gluten-free, dairy-free and refined sugar-free)....need we say more!

This was far too delicious to keep to oursleves, so here is the recipe for you all to make at home:


Oats - 300g

Carrots - 320g

Dates - 180g

Almonds - 50g

Cinnamon - 2 1/2 tsp

Ginger - 1 tsp

Nutmeg - 1/3 teaspoon

Walnuts - 1 handful

Orange zest - 1 orange

Cashew Cream Icing

Cashews - 200g (soaked in boiling water for a minimum of 45 minutes)

Unsweetened almond milk - 100g

Lemon juice - 1 lemon

Dates - 4

Vanilla pod seeds - 1/2


1) Get your cashews soaking!

2) Line your baking tray (c. 8 inch) with baking paper

3) Blend all the cake mixture ingredients together until it is all combined (it doesn't need to be

completely smooth)

4) Dollop the mixture into your baking try and then flatten with a wooden spoon, pushing it into each corner

5) Next up, blend all the ingredients for the cashew frosting until it is smooth and creamy

6) Spread the icing over the cake

7) Grate over the orange zest and sprinkle

8) Finally leave the cake to set in the freezer for an hour or so and then.....tuck in!

9) Store in the fridge for up to 5 days


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