Raw Carrot Cake
My purely delicious raw carrot cake is inspired by my healthy Christmas Pudding recipe that I regularly make at home. It’s so simple to make and takes just 10 minutes to mix up. The end result is a wonderful dense, moist cake that’s full of complexity and flavour. I often just serve it plain and simple, garnishing my cake tin with whole slices of sun dried pineapple. It’s also delicious topped with thick natural yoghurt and garnished with walnuts and a little manuka honey. I hope you enjoy my recipe as much as I do.
What’s good about it:
Red and yellow vegetables such as carrots contain vitamin A precursers called carotenoids (Beta carotene) that help promote vision and support a healthy immune system.Walnuts are a delicious source of omega 3 EFA’s (essential fatty acids) which are essential for good health. Health benefits of omega 3 are helping to lower cholesterol levels, reduce high blood pressure, improves symptoms of arthritis, improves mental health as the brain is 60% fat and needs omega 3 to function properly. They are also high in the amino acid tryptophan which helps to make serotonin – the FEEL GOOD hormone responsible for feelings of wellbeing and feeling great ! Dates give a lovely natural sweetness and are high in the minerals, potassium, chromium, maganesium and iron.
2 1/2 cups (280 g/9 1/2 oz) walnuts
1 tablespoon ground flaxseed or whole chia seeds
1/2 cup (60 g/2 oz) organic rolled oats (see notes)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon sea salt
1 cup / 185 g / 6 1/2 oz) ( 12 large) fresh dates – pitted
1/2 cup( 85 g / 3 oz) dried chopped apricots or pineapple (sulphur free)
2 large raw carrots, grated
2 teaspoon vanilla bean paste
Combine walnuts, flaxseed, cinnamon, ginger, nutmeg, orange zest and sea salt into a good food processor and process until mixed and finely chopped.
Add dates and apricots then process again until mixed through.
Add grated raw carrot and vanilla then process again until combined. The mix should now form a lovely dough.
Spoon into a bowl.
Add oats and kneed through the raw carrot cake mixture.
Press cake firmly into a 15 cm - 20 cm baking tin that is lined with baking paper.
Store in the fridge until ready to serve. Leave at least 2 hours to allow the carrot cake to rest.
Enjoy as is or garnish with your choice of creamy frosting.
Use almond meal or coconut in place of rolled oats if gluten free.
Garnish with sun dried pineapple or walnuts
This delicious raw carrot cake will keep in the fridge for about 1 week if it lasts that long.
Other raw nuts can also be used in place of the walnuts – try pecans, almonds, macadamia nuts.
Pump up the protein and add 2 tablespoons of my pure native WPI or Organic Pea Protein.
Yummy Simple Frosting ideas:
1 Thick Greek Style yoghurt or coconut yoghurt.
2 For a yummy raw cashew or macadamia nut cream combine 1 cup of raw cashew nuts or macadamia nuts with 1/2 cup of orange juice or coconut water and a little vanilla. Blend in a good high speed blender like a Vitamix until smooth and creamy.
3 For a creamy cheesecake style frosting, combine 250 g (9oz) soft cream cheese such as quark or Neutachafel with a little lemon zest, juice, vanilla and a little maple syrup or honey to taste. Beat well until combined and creamy.
Nutritional info per serve:
Protein: 4 g
Total fat: 12 g
Saturated: 0.8 g
Carbs: 9 g
Fibre: 3 g