Amazing Raw Carrot Cake Recipe – Gluten Free fridge cake
This amazing raw carrot cake is my favourite non bake fridge cake at the moment and the cake I made for my birthday this year, to enjoy with my family and friends.
It is very simple to put together and contains lovely, yummy, heathy ingredients so makes a perfect alternative to a baked cake and is so much more tasty, well I think so!
What’s so great 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 an excellent 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, magnesium and iron.
2 1/2 cups (280 g/9 1/2 oz) walnuts
1 tablespoon ground flaxseed or whole chia seeds
1/4 cup (60 g/2 oz) almond meal
1/4 cup coconut meal
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup / 185 g / 6 1/2 oz) ( 12 large) fresh dates – pitted
1/2 cup( 85 g / 3 oz) dried chopped apricots (sulphur free)
2 large raw carrots, grated
2 pods of vanilla or 1 teaspoon unsweetened 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 almond and coconut meal, 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 topped with roasted walnuts drizzled with raw honey or with your choice of creamy frosting. I prefer creamy cashew topping.
Rolled oats can be used if non-gluten free, in place of almond and coconut meal.
Garnish with sun dried pineapple or walnuts
This fresh raw carrot cake will keep in the fridge for up to 3 days.
Other raw nuts can also be used in place of the walnuts – try pecans, almonds, macadamia nuts for your own variations.
More 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