Square One Unbaked Carrot Cake with Cashew and Coconut Icing

This little number was served up at our recent 'Kick the Sugar blues' workshop.  It is the perfect example of a naturally sweet and delicious treat, free from refined sugar, gluten, dairy and soy. This is a raw cake, unbaked so that all of the natural nutrients in the ingredients are retained. It is loaded with feel good factor and is a sweet treat that wont spike your blood sugar.

Know your nutrients

We all know carrot is good for our eye site right? Why? Because they are loaded with Beta Carotene, a carotenoids which helps maintain healthy vision and reduces the chance of age related macular degeneration. Carotenoids provide us with the all essential Vitamin A. It is also loaded with walnuts which are our brain food. They are rich in omega 3 fatty acids. The icing is sweet and full of nutrients, with young coconut water providing an abundence of electrolytes or hydration and the flesh rich in meduim chain fatty acids, a saturated fat that is an amazing source of fuel for your body. And the super nut, cashews, are rich in heart protective monounsaturated fats, full of copper to support your blood vessels, bones and joints.

 

Ingredients

For the cake:

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  • 2 cups of raw walnuts, halved and pieces (you can use almonds or cashews if you want to!)
  • 2 cups desicated coconut
  • 2 teaspoon ground cinnamon
  • Pinch of nutmeg
  • 1/4 TSP ground ginger
  • 2 TBLSP psyllium husk
  • 3 large carrots, peel end grated
  • 3 medjool dates
  • 1 TBLSP manuka honey
  • Zest one lemon
  • Zest one orange
  • 1 TSP grated fresh ginger
  • 1 clove of crushed garlic

For the icing:

  • 1 1/2 cups of fresh coconut flesh
  • 1/2 cup raw cashews
  • 1.4 cup coconut water
  • 1 TBLSP honey
  • Zest and juice of one large lemon

Method

For the cake:

Combine the walnuts, coconut, cinnamon, nutmeg, ginger and psyllium husk in the bowl of a food processor or high powered blender. Pulse into crumb. Set aside.

Add your grated carrots, dates and honey to your processor/blender. Pulse until well blended. Fold in the lemon and orange zest, then gently mix both mixtures together. 

Line a 30 cm loaf tin, or individual cup cake moulds. Transfer your cake mixture into your tin/moulds and press firmly to compact the mixture. Smooth the top and set in the fridge for 30 minutes.

For the icing:

Add all ingredients to a blender and blend until smooth.

To assemble, take the chilled cake out of it's tin/moulds, and top with the icing. Chill until serving.

Keep the cake in the fridge - it will last for 3-4 days.

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