It seems like an eternity since I made my first raw carrot cake, some 20 years ago. A small group (4 of us) formed the ‘Raw Pudding Club’ – we’d gather before lunch, all bringing the most delicious raw desserts (with an occasional salad on the side 😉 ).
We’d spend 12 hours straight endulging, chatting, learning, laughing, crying and inspiring one another with anything from food to optimal health to bushcraft skills or even how to fix your car.
No idea where they are now, but my ‘Raw Pudding Club’ friends will always have a special place in my heart…
Raw Carrot Cake was my speciality. It had an intangible je ne sais quoi about it. I used quite fancy equipment back to make it back then but recently decided to bring it back in a way that just about anyone could create.
This is really special to me and it’s an honour and joy to share it with you. I’ve even created a video that shows you how below (especially helpful for visual cues)!
It’s best to use a food processor to get the right cake-like consistency; although you can get away with using a blender or even a hand blender (but beware that you don’t over blend it!).
I use soaked dates, walnuts and carrots to create the main body of the cake, along with a decadent dance of flavours from freshly ground nutmeg, fresh ginger and ground cinnamon.
Every ingredient is full of goodness. In fact, each slice of cake is a meal in itself!
Having said that, it’s still incredibly rich, so enjoy in moderation.
This cake will keep in the fridge for a few days or can be served immediately. It should taste great as it is, although the flavours will continue to dance and entwine the longer it is left.
VARIATION NOTE: This cake is wonderfully forgiving if you vary the ingredients. If you don’t have coconut oil or ground almonds (for example) you can totally leave them out, and still get an amazing cake. You can can add a little or less of the warming spices, depending on personal taste too.
Video Recipe Demo & Written Instructions
I’ve created a ‘how to make raw carrot cake’ video here (and you can also scroll down further for written instructions). The video is visual, so if you’d like more help on ‘what the consistency should be like’ or ‘how to mould the cake’ or extra little tips and hints, then you’ll find the video really helpful…
Creamy frosting ingredients
Preparation ahead of time
How to make the cake
To make the creamy frosting
From my heart to yours
This No-bake Carrot Cake recipe is from my book Angelicious. Click here to check it out.