carrot cake

I’ve been lusting after raw carrot cake for about 2 years now…ever since I first tried the most delicious one ever at Samudra in Dunsborough.  I spent quite a bit of time scouring the internet for recipes but could never quite bring myself to attempt to replicate it (I’ve been back for it many times since).  A recent ladies gathering inspired me to start experimenting and this delicious and healthy recipe is the result!  It’s (obviously) grain, sugar and dairy free but is filled with veges and healthy fats.  I added a tiny amount of honey to the carrot cake recipe for sweetness and moisture but you can leave this out depending on your own personal taste.

 

 

Raw Carrot Cake

▪   1 ½ cup of grated carrot

▪   ½ cup of hazelnut meal (you could use almond meal here)

▪   1/3 cup coconut flour

▪   1/3 cup of walnuts, chopped

▪   1/4 cup of raisins

▪   ¼ cup goji berries

▪   1 teaspoon of lemon zest

▪   1 teaspoon of honey

▪   1 teaspoon of cinnamon powder

▪   1 teaspoon of nutmeg powder

▪   1 teaspoon of vanilla powder

Creamy Lemon Icing:

▪   1/2 cup of cashews

▪   1/3 cup lemon juice

▪   1 1/2 tablespoons of coconut oil, melted

▪   2 tablespoons of honey

Carrot Cake Directions

1. Add all the ingredients in a bowl and mix well using a hand blender, until combined.

2. Press mixture into cup cake papers and place in cup cake tray

3. Set in the fridge for at least 2 hours

Lemon Frosting Directions

1. Blend the cashews in a food processor to create a flour – like consistency

2. Add the remaining ingredients and blend for 20 seconds – add the coconut oil & lemon bit by bit until you have a “frosting consistency”

3. Frost over the carrot cakes

4. Place in the fridge until set

 

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