The Samahita Blog

Raw Carrot Cake Recipe

Recipe by Chef Nui

The new Samahita Cookbook has arrived and to celebrate we are giving you the first recipe free. Now you can make creamy & delicious raw carrot cake at home for your friends and family.

Creamy, naturally sweetened topped with a thick vegan cream cheese frosting plus its gluten and sugar free. A healthy, wholesome and delicious dessert for everyone.

Photos by Sarah Pierroz

Raw Carrot Cake Recipe

Ingredients

Base

  • 3 large carrots, grated
  • 500 grams fresh or dried dates
  • 300 grams almonds, crushed
  • 1 tbsp ginger, grated
  • 2 tsp cinnamon powder
  • 2 tsp nutmeg powder¼ tsp Himalayan pink salt

Topping

  • 500 grams cashew nuts
  • 150 mL honey
  • 60 mL lime juice½ tsp Himalayan pink salt

Serves 6

INSTRUCTIONS

Place the cashews in warm water and soak for 2 hours. In a separate bowl soak the dates in warm water for 30minutes.

Grate the carrots and ginger and place in another mixing bowl. Strain the dates and blend them in a food processor. Add them to the carrot, ginger, almonds, cinnamon, nutmeg and salt.

Press the base into a silicon or tin mold (28 x 28 cm tray,11 x 11 inch). Store in the refrigerator to set.

Strain the cashew nuts add to your food processor and mix with the lime juice, honey and salt until you get a smooth consistency.

Ice the cake and refrigerate for at least 3-4 hours.

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