Raw Carrot Cake







1 cup carrots (grated)

2 cups walnuts (save a couple to decorate with)

½ cup raisins

¼ cup dates

½ cup desiccated coconut

1 tbsp sunflower seeds

1/8 cup raw honey/agave nectar

1 tsp pure vanilla extract

1 tsp cinnamon

½ tbsp almond milk



1 cup cashew nuts

2 tbsp fresh lime juice

1/8 cup raw honey/agave nectar

1 tsp vanilla extract

1 tsp almond milk




1. Grate carrot and place in mixing bowl.


2. Place all other cake ingredients into food processor and pulse until they become mixed enough and just a bit ‘sticky’ then add in carrot and blitz a couple more times.


3. Take out and press into baking tray (I always lay a piece of foil inside my tray as it makes it much easier to take it out after and slice it), making sure it is compact and even and then place in freezer whilst you make the icing.


4. For the icing place all ingredients in food processor and blitz until they form a smooth paste.


5. Spread icing over cake and place back in freezer for half an hour to set. Once hardened remove from tray, slice and place walnut on top of each square.

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