GLUTEN FREE CARROT FRIDGE CAKE
This amazing raw carrot cake is one of our favourite non-bake fridge cakes. It is very simple to make, contains delicious, heathy ingredients and makes a perfect alternative to a baked cake.
What’s so great about it:
Carrots are a good source of vitamin A, from beta-carotene that supports a healthy immune system and our vision, biotin, vitamin K (phylloquinone), potassium and vitamin B6.
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, can improve arthritis symptoms, 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!
Dates give a natural sweetness and are high in the minerals, potassium, chromium, magnesium and iron. Eliminate the dates to make this suitable for low carb and ketogenic diet recipes.
- 2 cups (220g) walnuts crushed
- 1/2 cup pumpkin seeds
- 1/2 cup pecans crushed
- 1/2 cup almonds crushed
- 1/2 cup sunflower seeds
- 1 tbs ground golden flaxseed
- 6 carrots finely grated
- 2 tbs chia seeds
- 1 cup shredded coconut
- 1/4 cup almond flour
- 1/2 cup (12 large) fresh dates pitted blended
- 1/2 cups chopped apricots sulphur free (brown)
- 1 orange blended
- 1 cup coconut oil organic cold presssed
- 1 tbs ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 bean vanilla seeds or 1 tsp unsweetened vanilla bean paste
- 1/2 cup sour cherries
Creamy Cashew Frosting
- 1 cup cashews
- 3 tbs orange juice or coconut water freshly squeezed
- zest of 1 orange
- 1 bean vanilla seeds or 1 tsp unsweetened vanilla paste
Mix dry ingredients and zest of 1 orange until combined. You may use a food processor for ease but this can also be done by thoroughly mixing in a large bowl.
Warm the coconut oil over a pan of hot water until softened.
Add into the dry mix the dates, apricots, orange, sour cherries and coconut oil and then process again until mixed through.
Add grated raw carrot and vanilla then process again until combined. The mix should now form a chunky sticky mixture.
Spoon mixture into a preprepared 15 cm - 20 cm cake or loaf tin line with clingfilm or baking paper. Press firmly down making sure that the mix is even.
Store in the fridge for at least 2 hours to allow the carrot cake to rest.
Turn the cake out onto a flat surface, remove the paper or clingfilm and top with frosting, see Creamy Cashew Frosting recipe below. Once the frosting has set cut into squares or slices and enjoy!
Creamy Cashew Frosting
For a yummy raw cashew nut creamy frosting soak cashew nuts in water for 3 hours, or until softened. Then drain.
Combine softened nuts with orange juice or coconut water and vanilla.
Blend in a high speed blender, such as a Vitamix, until smooth and creamy.
Roast 1/2 cup of walnuts on low heat for 10 minutes, scatter on the top of the cake and drizzled with raw honey.
Orange Cream Cheese Icing
For a creamy cheesecake style frosting combine 200 g (9oz) organic soft cream cheese with zest of 1 orange, 50g fromage frais, 2 tbs of freshly squeezed orange juice and a pinch of vanilla.
Add in a little maple syrup or honey if a sweeter taste is required.
Whisk until combined and creamy.