Paleo Raw Carrot Cake with Coconut Cream Frosting

Make It Healthy is all about having a slice of what you fancy and feeling good too. Who doesn’t want that? If you’re after something decadent, comforting and healthy, a slice of this sweet and warming raw carrot cake will hit the spot. The base is packed full of vitamin A and C from carrots helping to keep the immune system strong. It is sweetened with dried dates, which are part of your 5 a day.  The addition of ground cinnamon, ginger and turmeric create an incredible dimension to the flavour and colour of this cake and have the potential to reduce inflammation at the same time.

 

This cake is a best seller on my stall at Rode Hall Farmers Market and went down really well at The Bakewell Baking Festival during my raw food demonstration.

This nutritionally balanced raw carrot cake is a really easy, healthy recipe to put together. Get organised by weighing out ingredients first and then whizz it all up in the food processor! No baking needed. Free from dairy, gluten, wheat, refined sugar and soya and can be enjoyed by all.

Ingredients

Base

  • 170g (1 cup) of pitted dates
  • 130g (1 cup) of walnuts
  • 45g (½) cup ground almonds
  • 20g  (¼) cup flaxseeds / linseeds
  • 45g (½) cup of dessicated coconut
  • 1 tsp ground cinnamon
  • 1 thumb fresh ginger, finely grated
  • ¼ tsp ground nutmeg
  • ½ tsp turmeric powder
  • 550-600g of carrots (it should make 4-5 cups of grated carrot)
  • Handful of raisins / sultanas

Frosting

  • 1 can full fat coconut milk, turned upside down and chilled in the fridge for at least 4 hours
  • 1 tsp date nectar, agave syrup or runny honey
  • ½ tsp ground cinnamon
  • Ground vanilla bean or ground cloves (optional)

Method

  1. Peel and grate the carrot and leave to one side.
  2. Apart from the sultanas/raisins, place the base ingredients into a food processor in the order stated above.
  3. Blend the ingredients for 3-4 minutes until everything is evenly combined and the mixture sticks together.
  4. Stir the raisins / sultanas into the mixture so that they remain whole.
  5. Press the mixture into a springform or loose bottom cake tin (it won’t need lining).
  6. Place the base in the fridge.
  7. Remove the coconut milk from the fridge keeping it upside down and open with a tin opener. There should be a solid layer of cream on the top. Carefully scoop out the cream into a bowl leaving the coconut water layer underneath in the tin. The coconut water isn’t needed in this recipe but can be used for smoothies. 
  8. Add the other frosting ingredients to the cream and mix with a fork until everything is evenly combined.
  9. Take the base out of the fridge and evenly spread the coconut frosting over the top with a spatula. Finish with ground vanilla or cloves and top with fresh blueberries (optional).

Looking for more inspirational ways to Make It Healthy? Come along to the Raw Chocolate Workshop in Congleton this November where you will learn how to make raw chocolate truffles for Christmas and other special occasions.

make-it-healthy-raw-chocolate-08

 

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