(raw, vegan, gluten- & dairy-free)
This is the easiest and - for me - most delicious version of carrot cake I have ever eaten. It’s a real crowd-pleaser, especially when people find out that it’s full of nutritious ingredients and zero refined sugar :)
I’m so proud to say this Cook First cake is now served in two cafes in Bangkok and at a hotel in Phuket, Thailand.
(Makes one 8-inch cake or approx. 12 mini cakes)
2 cups fresh carrots (grated)
1 cup dates (soaked in water for an hour if not soft)
½ cup raisins
1 cup desiccated coconut
1 cup walnuts
½ cup sultanas
¼ cup coconut oil
2 tsp cinnamon
¼ tsp nutmeg (if possible, otherwise fine without)
1 tsp freshly grated ginger
1 tsp orange zest
For the frosting:
1 cup cashews (soaked in water)
1/4 cup unsweetened coconut milk
2 tbsp honey or pure maple syrup
2 tbsp coconut oil
Walnut pieces for topping
1. First remove the stones of the dates and blend them with the dark raisins in the food processor with the coconut oil until you have a smooth paste.
2. Then add all the other cake ingredients into a bowl, mix them well until combined, and then add them into the food processor with the dates. Blend for about 30 seconds max. until well combined but the carrots haven’t become too small – you still want a good texture.
3. Next remove from the food processor and press down into a lined cake tin (with a removable base) or silicon molds. Place in freezer to set for about 20 minutes.
4. Next make the frosting by placing all the ingredients (except the walnuts) in the food processor. Once smooth and creamy, scoop out onto the carrot cake base and then top with the walnut pieces - to give the effect of regular carrot cake.