Raw carrot cake recipe

Adapted from Susan Jane White’s book, The Virtuous Tart, this raw cake has become an absolute favourite of mine. It’s light, easy to make and utterly moreish. It always makes for a beautiful celebration, as you can see all the colourful layers when served on a platter.

SERVES 10–12

INGREDIENTS

FOR THE FROSTING

1¼ cups (170g) cashews

1/3 cup (80ml) maple syrup or raw honey

2 tablespoons freshly squeezed orange juice

1 tablespoon freshly squeezed lemon juice

½ tablespoon freshly squeezed ginger juice

Zest of 1 orange

Desiccated coconut for decoration

FOR THE CAKE

2 large carrots peeled and grated

1½ cups (120g) desiccated coconut

1 cup (140g) pitted dates, chopped

1 cup (50g) unsweetened dried pineapple, soaked in a little water

1 tablespoon raisins

½ teaspoon ground cinnamon

½ teaspoon turmeric

½ teaspoon ground ginger

Pinch of sea salt

Squeeze of lemon juice

METHOD

Begin by soaking the cashews overnight, or for at least 4 hours. In the morning, drain and rinse. Remove to a blender with the remaining ingredients, except the desiccated coconut for decorating, and blend until smooth. You will inevitably need to scrape down the sides several times in between blending. Remove to a bowl once smooth and creamy.

To make the cake, add the grated carrots to the food processor then add all the other ingredients. Pulse until the mixture starts to come together.

Remove half the cake mixture to a 7.5inch springform tin and gently press down. Now spread half of the frosting on top. Freeze for about 30 minutes until the mixture has hardened then add the other half of th cake mixture followed by the remaining frosting.

Store in freezer, removing about 30 minutes before serving. And if not serving all at once, cut into pieces and eat slice by slice from the freezer!