Raw carrot cake

Raw carrot cake


  1. 1 cup dates
  2. 1 cup walnuts
  3. 2 cups grated raw carrot
  4. 1 tsp cinnamon
  5. 1/2 tsp ginger
  6. A pinch of nutmeg
  7. A pinch of sea salt
  8. 3/4 cup raisins
  9. For the glaze:
  10. 1 cup cashews and 6 pitted dates soaked together in water for about 1 hour
  11. Juice from 1 lemon
  12. puff Fleur de Sel
  13. Orange zest for garnish


1) Place the nuts in a food processor and chop, then add the dates and blend again.

2) Add the grated carrot and spices add and puree until it looks like dough, add the raisins and puree for a further 30 seconds – don’t over mix here, less than more is best.

3) Squeeze carrot cake Mix into molds – select desired size or make a selection from small bites to large handfuls! Refrigerate for at least an hour.

4) Meanwhile, prepare the glaze. Drain the cashews and dates and add to your food processor along with the lemon juice and salt.

5) You may need to add a little water to get the mixture moving. Blend until smooth and creamy (if your mixer is on high) or smooth but textured (if not).

6) Remove your carrot cakes from the fridge and remove from the ramekins . Drizzle with icing.

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