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    Prep Time

    15 Minutes
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    Cook Time

    30 Minutes
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    Total Time

    45 Minutes
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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


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!


  • 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
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