No-Bake Carrot Cake

This layered spiced carrot cake with lemon cashew cream is absolutely delicious… and you will certainly “wow” your friends and family when you tell them it’s raw! That’s right… No oven required!  Furthermore there’s no dairy, gluten or refined sugar. It’s raw vegan, but still bursting with that carrot cake flavour and texture!

Indulge in the guilt-free delight of this no-bake carrot cake, a wholesome alternative bursting with flavour and nutrition. By opting for raw ingredients, you’re unlocking a treasure trove of benefits that support your overall health and well-being.

Raw foods retain their natural enzymes and nutrients, ensuring maximum absorption and utilization by your body. This means you’re not only treating your taste buds but also nourishing your cells from within. Carrots, the star ingredient of our cake, are packed with beta-carotene, a powerful antioxidant that supports eye health and boosts immunity. Additionally, they provide fiber, aiding digestion and promoting a healthy gut microbiome.

This no-bake carrot cake is not only delicious but also brimming with other nutrient-rich ingredients. Dates add natural sweetness and are rich in fiber, potassium, and antioxidants. Nuts and seeds provide healthy fats, protein, and essential minerals like magnesium and zinc. Coconut, another key component, offers medium-chain triglycerides (MCTs), which can boost metabolism and provide quick energy.

Indulging in our no-bake carrot cake means treating yourself to a guilt-free dessert that satisfies your sweet cravings while providing a plethora of health benefits. Enjoy every bite knowing that you’re nourishing your body with wholesome ingredients that support vitality and well-being.

Thank you to the Team at FoodMatters for the inspiration.

LEMON CASHEW FROSTING

• 2 cups cashews, soaked overnight
• ½ cup fresh lemon juice
• 1 tbsp maple syrup
• 1 tsp vanilla essense
• ½ cup – 1 cup coconut oil

1. Blend together cashews, lemon juice, maple syrup, vanilla, adding filtered water until nice and smooth.
2. With blender running, slowing pour in coconut oil.
3. Let set in fridge for 30 mins for easy spreading while you make the carrot cake layer.

CARROT CAKE LAYER

• 1 cup almonds
• 1 cup cashews
• 2 cups shredded coconut
• 1 cup almond flour (or the dried pulp from your almond milk)
• 2 large carrots, peeled & grated
• 1 cup raisins
• 2 tsp cinnamon
• 2 tsp nutmeg
• 1 tsp vanilla essense
• 1 tbsp lemon zest
• ½ cup Medjool dates
• ¼ cup maple syrup
• ¼ cup coconut oil

METHOD

1. Line a 20cm springform cake tin with parchment paper.
2. In your food processor, pulse the almonds, cashews, and half the coconut to a crumble.  Transfer to a large mixing bowl.
3. In a large bowl, add the almond flour, remaining coconut, grated carrot, currants, cinnamon, nutmeg, vanilla, and lemon zest to the nut crumble.
4. In the food processor, pulse dates, maple syrup and coconut oil.
5. Add wet mixture to the dry mixture in the large bowl and mix together.
6. Remove the cashew cream from the fridge and begin to layer your cake, starting with the carrot cake mix. Smooth with the back of a spoon and add a layer of cashew cream. Smooth and place back in the freezer for 15 minutes.
7. Remove from freezer and add another layer. Continue until you have used all of the carrot cake and cashew cream.
8. Replace in the freezer to set.
9. Once set remove from the tin and decorate with some courgette seeds and grated carrot… and maybe some edible flowers.

Tips:
*if you make almond milk in your juicer you can replace the almond flour with your milled almond meal

** if you prefer not to layer your cake, simply place the carrot cake mix in the cake tin and press down well with the back of a spoon. Then smooth the layer of the cashew cream over the top

I’d love to know what you think… please do share your comments below and share your pictures on instagram … don’t forget to tag us @maisondelunel #maisondelunel @naturally.ross