Eat More Cake – Carrot cake that is!

Super easy, no baking required, healthy and delish!

Looking for an easy and healthy boost to your ‘happiness’ radar? Well we may have just stumbled onto the answer…  This moist, grain-free cake is full of delicious flavour resulting in spoonfuls of happiness – well we think so anyway!
We used organic produce for this recipe wherever possible – but if you can’t, don’t stress, keeping it as delicious and healthy is simply the main aim.


Cashew frosting:
2 bags of Organic Black Tea with Cinnamon – brew with 2 cups of water according to packet instructions – allow to cool
2 cups cashews – soaked for a couple hours in brew mixture | drain any remaining liquid
1 to 2 tablespoons fresh lemon juice
2 tablespoons liquid coconut oil
1/3 cup pure maple syrup
Water, as needed

Now for the cake:

2 large carrots, peeled
1 1/2 cups oat flour or buckwheat flour
1 cup pitted dates
1 cup dried pineapple
1/2 cup unsweetened dried coconut
1/2 teaspoon ground cinnamon


To make the frosting, blend all ingredients in your high-speed blender until smooth, adding as little water as possible. Taste it – adjust as your little buds require. Put in a bowl and set aside.
To make the cake, you will need a little arm exercise – so grab the carrots and grate away, you’re your exercise is finished, place the grated carrot and remaining ‘cake’ ingredients into a food processor and pulse until everything is finely chopped and slight wet / sticky. Press half the cake mix into the bottom of an adjustable spring-form pan, (approx. 6 inches). Once pressed down, spread about 1/3 of the frosting and then place in the freezer until the layer of frosting is hard.  Once harden, press on the remaining of the cake mix – allow to set in the fridge overnight before frosting the remaining of the cake.
Recipe inspired from Rawsome Vegan Baking by Emily von Euw – thank you!