Raw carrot cake
Ever tried a ‘raw cake’? They’re a little bit clever. Basically speaking, they usually consist of a combination of nuts, seeds and dried fruit (commonly dates), often coconut oil too, blitzed up until the mixture binds together, then pressed into a cake tin and chilled or frozen to firm up. No cooking required. We’ve been busy experimenting, and are excited to share our first creation.
These will give you a sweet fix when you need it and contain only natural ingredients. They’re also gluten- and dairy-free and suitable for vegetarian and vegan diets – so everyone can enjoy them. AND they’re totally satiating so you’ll need less to satisfy your sweet tooth and appetite than regular cake. Win win.
Makes approx 8 x 1.5 inch squares
You will need:
(For the base)
- 1/2 cup (45g) oats
- 1/2 cup (60g) ground or whole almonds
- 1/4 cup (25g) chopped dates or sultanas (we like a mixture of both)
- 2 medium carrots, peeled and chopped into small chunks or grated
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- Pinch fine salt
(For the topping)
- 1/2 cup (75g) cashews, preferably soaked in water for at least 2 hours to soften
- Good squeeze of fresh lemon juice
- 1/4 cup (25g) chopped dates or sultanas (or mixture of both)
Method:
- To make the cake, place the oats, ground almonds, dried fruit, carrots, cinnamon, nutmeg and salt in a small food processor and pulse until the mixture comes together. You might need to scrape down the sides a few times to make sure everything is incorporated. Test the mixture – it should stick together when you pinch it between your fingers.
- Press the mixture firmly into a small cake tin or container (our container measures 6 in x 6 in) using a spatula.
- Make a ‘frosting’ by blitzing together the soaked cashews, lemon juice and dried fruit until creamy – adding a tiny splash of water or milk if the mixture needs a little help coming together. Spread the frosting on top of the base.
- Chill for at least two hours in the fridge to firm up before serving. Cut into squares to serve.
NOTES
Soaking the cashews before blending ensures a smoother, creamier frosting. However, if you’re short of time, you could use them as they are – the topping will just be chunkier.
Taste the mixtures after blending and if they’re not sweet enough for you, add a little more dried fruit or a squeeze of honey, agave or maple syrup.
The oils from the almonds and the stickiness of the dried fruit should bind the base together, but if it needs a little help, add a tiny splash of water, milk, or a squeeze of a fresh orange.
The texture of the cake will be moist and squidgy when eaten from the fridge. For a firmer texture, freeze the cake instead. You’ll need to leave it out to soften for 5 minutes before cutting to serve.
Walnuts or pecans would also work well in place of the almonds.
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