-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
RAW CAKE
| 135g | carrots |
| 180g | oat flour |
| 30g | dessicated or shredded coconut |
| 20g | walnuts |
| 140g | dates |
| 2 | tsp ground ginger |
| 1 | tsp ground cinnamon |
| 1 | tsp fresh ginger |
| 1 | tsp ground cardamom |
| Pinch saffron |
FROSTING
| 100g | cashews ( soaked overnight or in boiling water for 1 hour) |
| 160ml | coconut milk canned |
| 1.5 | tbsp tapioca flour |
| 1 | ripe banana |
| 2 | tbsp coconut oil |
I carrot cake my eyes off this 🥕 So let's get back to that carrot cake. Get in your daily fruit and veg, proteins, carbs, fats, but don't forget that carrot!! 😉 And here is the recipe for an indulgent no-bake carrot cake!
METHOD
- Starting with the frosting, soak the cashews overnight or in boiling water for 1 hour
- For the raw cake, blend the walnuts and shredded coconut in a blender until flour-like with a few small chunks
- Add in the Oat flour, fresh ginger, ground ginger, ground cinnamon, cardamom and saffron
- Blend again and then add the carrots and dates
- Blend until all ingredients are combined and a dough is formed
- Press the dough into a baking tray and place in the freezer whilst you make the frosting
- For the frosting, heat the coconut milk and tapioca flour in a saucepan until bubbling
- Separately, mix the cashews, banana and coconut oil in a high-speed blender (4 minutes approx)
- Add the heated coconut milk mixture into the blender and process until completely smooth
- For the frosting onto the day and put it back in the freezer for 1-1.5 hours
- After 1 hour remove the cake from the freezer and let it thaw for 20 minutes
- Use a heart shaped cookie cutter to slice the carrot cake, and serve
- If you can resist, you can store this in the fridge for 3 to 4 days