Raw Carrot Cake with Vanilla Orange Cream


Carrot Cake is an all time favourite of ours and this raw version is so much easier and taster than the original.
Raw baking is so much easier than traditional baking. No more peeping in the oven, fingers and toes crossed hoping its risen or worrying about burning the bloody thing!

Earthy walnuts blended with sweet caramel dates and spiked with beautiful warming autumn spices and fresh orange. Topped with the simplest most delicious 3 ingredient vanilla orange cream.
Made in 10mins and only 10 everyday pantry ingredients.
How much easier can it get?



Carrot Cake:
1 heaped cup walnuts
1c oats
1 1/2c dates, soaked in boiling water for 5mins 4 carrots, grated
2 tbsp ground flaxseed
1 tbsp fresh ginger, grated
1 tbsp cinnamon
1 tsp turmeric
juice of half an orange
pinch of salt
1/4 walnuts, chopped

Vanilla Orange Cream:
2c thick coconut yoghurt zest of 1 orange
1 tbsp maple syrup
1/2 tsp vanilla bean paste

Toppings (optional) Walnuts, chopped Pumpkin Seeds Dried Apricots, diced

Add walnuts and oats into a blender and blend until you have a fine flour. Add the remaining ingredients and blend until you have a smooth doughy mixture.
Line a 20cm cake tin with plastic wrap and press the cake mixture into the tin, spreading evenly.

Place the cake in the freezer to set for 2hours.
While you cake is setting you can make the coconut cream icing. Add all the ingredients to a bowl and mix until well combined. This can be made in advanced and will store in the fridge for until 2 weeks.

Once the cake is set, spread the icing over the top and sprinkle optional toppings. Store in the fridge for until 1 week.

Rosa Flanagan