‘Rawsome’ carrot cake squares

November 23, 2014
 

Healthy carrot cake recipe

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: 

  1. 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.
  2. Press the mixture firmly into a small cake tin or container (our container measures 6 in x 6 in) using a spatula.
  3. 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.
  4. 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.

See more Sweet Treat recipes


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L & T x

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