I have made this raw carrot cake many times as a delicious, healthy treat for morning tea in various courses I have run at Calm Chi. Everyone loves it and the recipe has been shared among many beautiful liked minded people. It gives me great pleasure to share it with you! I truly hope you enjoy it and it sweetens the lives of those you share it with.
8 Medjool dates, pitted and finely diced.
2 cups almond meal
¼ cup of melted coconut oil
¼ cup finely chopped dried apricots
¼ cup sultanas
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp allspice
¼ tsp ground ginger
1 cup finely grated carrot
zest of 1 orange (optional)
Finely chop dates to make a fine paste or process in a food processor with a splash of water until smooth and a paste has formed.
To the date paste add all other ingredients and mix thoroughly.
Press mixture into a square cake tin lined with baking paper. Make sure to leave some baking paper overlapping the sides as you will need this to lift the cake from the tin.
Ensure the cake thickness is spread evenly.
Cover and place in fridge until you are ready to ice it!
There are 2 options for the frosting on the top of this delicious cake.
125gms cream cheese softened
30gms butter softened
1 cup icing sugar
Passionfruit or lemon juice to taste (optional)
Beat all ingredients together until smooth.
Spread evenly on carrot cake and garnish with pepitas, chopped walnuts or whatever you enjoy!!
Option 2 – health conscious option! (Vegan)
1 ¼ cups raw cashews soaked for at least 4 hours.
½ cup almond milk
1/3 cup raw honey or raw agave nectar or maple syrup
¼ cup fresh squeezed lemon juice
½ tsp vanilla extract
pinch of fine sea salt
½ cup melted coconut oil
zest of ½ orange.
In a blender, combine the soaked and drained cashews, honey/agave or maple syrup, lemon juice, vanilla and salt.
Blend on high until smooth and creamy.
With the motor running slowly, gently lift off the lid of the blender and slowly drizzle in the liquid coconut oil.
Once all ingredients combined, turn off the blender and scrape the frosting into a bowl.
Fold in the orange zest.
Cover the frosting with cling wrap, pressing it onto the surface.
Allow the frosting to firm up in the fridge for 1 hour.
Spread evenly onto the cake and garnish as desired.
Place back in fridge until icing is firm.
When ready, lift the carrot cake out of tin by the baking paper.
Place on a chopping board and cut into squares.
Keep left overs in the fridge for up to 5 days
Enjoy this little piece of heaven!!!