Who doesn’t love carrot cake?! I’ve yet to meet a single person who doesn’t either love it or really love it. I’m in the ‘I really love it’ camp but if you can make something healthier and it doesn’t compromise on taste then I’m even more for it and this unbaked cake does just that.

By not baking the cake, it preserves all the nutrition in the ingredients which otherwise would be partly spoilt in the baking process. Minerals are fairly sturdy when it comes to heat, as are proteins and certain fats but vitamins are really heat-sensitive, so it’s great to have a recipe that keeps all the nutrition intact for your body to reap the benefits.

Carrots naturally have high levels of essential beta-carotene which is a potent antioxidant required for healthy vision and the walnuts give the cake a gorgeous texture as well as anti-inflammatory omega-3 fatty acids which have study after study proving their health benefits. They support in our detoxification pathways, brain function, cardiac protection and joint health as well as hundreds of other benefits.

Carrot cake, Raw carrot cake with cashew cream icing, healthy cream icing, how to make healthy icing

The great thing about this recipe is you can make it and whack it straight in the fridge for some chill time.

Raw carrot cake with cashew cream icing, healthy cream icing, how to make healthy icing

If you like decorating cakes, you can also get inventive with the toppings and sprinkle it with coconut, raisins, walnut pieces and spices but I was really chuffed with this look….

Raw carrot cake with cashew cream icing, healthy cream icing, how to make healthy icing

 

Raw carrot cake with cashew cream icing, healthy cream icing, how to make healthy icing

Please send me your photos on twitter @Jessipesrecipes when you’ve made your first raw carrot cake as I’d like to celebrate the moment with you! So many of you have made my cacao & beetroot brownies already so I hope you love this cake just as much!

Share your recreations of this recipe with me on Twitter, Instagram or Facebook using the hashtag #Jessipes and tag me using @JessipesRecipes in your posts. I love seeing them!

Wishing you a gorgeous day,

 

Jess x

 

Raw carrot cake with cashew cream icing
 
Prep time
Total time
 
The best unbaked cake to ever walk this earth. Carrots, walnuts, dates and coconut form a gorgeously moist base and cashews and coconut form a smooth and creamy frosting on top. All the nutrients are retained to give you not only a super delicious moist carrot cake, but also anti-inflammatory fats and essential vitamins and minerals.
Serves: 12
Ingredients
  • For the cake
  • 3 large carrots, grated
  • 180g walnuts/ walnut pieces (2 cups)
  • 70g currants/ sultanas (1/2 cup)
  • 4 medjool dates, stones removed
  • 6 tablespoons maple syrup (1/4 cup)
  • 160g desiccated coconut (2 cups)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 2 tablespoons psyllium powder
  • Zest of 1 lemon
  • Zest of 1 orange
  • For the icing
  • 120g desiccated coconut (1½ cups)
  • 1 tablespoon maple syrup
  • 75g raw cashews (1/2 cup)
  • 60ml water / coconut water (1/4 cup)
  • 1 lemon, juiced and zest grated
  • 1 slice of fresh orange for decoration
Instructions
  1. For the cake
  2. Add the walnuts, desiccated coconut, ginger, nutmeg, cinnamon and psyllium powder to a food processor and pulse the mixture until you get a fine crumb-like texture. Transfer the mixture to a seperate large bowl and put it to one side.
  3. Grate the carrots and add them to your food processor along with the dates and maple syrup. Pulse these wet ingredients in your food processor until the mixture is thoroughly blended.
  4. Stir the carrot mixture with the walnut and spice mixture until well blended.
  5. Fold in the currants and lemon and orange zest and thoroughly stir everything together until well blended.
  6. Line a cake tin with baking paper (I use coconut oil to grease the paper).
  7. Pour the cake mixture into the tin, pressing it firmly into all corners.
  8. Smooth the top with a spatula and refrigerate it for approximately 30 minutes.
  9. For the icing
  10. In a food processor, combine the coconut and cashews and pulse until the cashews are well ground.
  11. Add the water and maple syrup to the mixture and blend for a few further seconds.
  12. Add the lemon juice and zest and blend until you've got a smooth mixture, adding more water if necessary to give you a smooth consistency.
  13. Putting the two together
  14. If you have a cake tin with removable sides or a base that you can push up to free your cake easily without having to invert it, then whilst the cake is still in its tin, generously spread the top of the cake with the coconut icing using a spatula. Otherwise, invert the cake onto a plate that will allow the cake to be stored in the fridge and generously ice the cake from the plate.
  15. Chill the now frosted cake until the icing hardens.
  16. Sprinkle the top of the cake with any remaining orange or lemon zest and place half a slice of orange on top of the cake for decoration.
  17. Remove the cake from the tin if you haven't done so already and get the knife ready to enjoy every slice!