Raw Carrot Cake Recipe

This recipe transforms carrot pulp into a delicious raw cake, and so helps avoid waste. Unlike a lot of raw cakes, this is not loaded with nuts so it leaves you light and fulfilled after eating.

Serves

6-8

Ingredients

250g carrot pulp (or grated carrot, squeezed tightly in a tea towel to remove as much juice as possible)
60g raisins
5 Medjoul dates, pitted
Zest of 1 organic orange (or use lemon zest)
1 tbsp ground cinnamon
150g desiccated coconut flakes, plus extra for topping
Sweet cashew cream (see below) or whipped coconut cream

Method

1. Line a 22cm removable bottom tart tin with cling film.

2. Process all the ingredients in a food-processor until well combined, then spread the mixture into the tart tin. Press the mixture well so it is firm and even. Chill in the fridge for about 1 hour.

3. Spread the sweet cashew cream on top and sprinkle with a thin layer of coconut flakes then serve.

Sweet Cashew Cream

Ingredients

200g raw cashews, soaked overnight and rinsed
2–4 tbsp stevia or other sweetener
½ tsp vanilla powder extract or the seeds of ½ vanilla pod

Method

Place all the ingredients into a high-speed blender with 150ml water and blend until very smooth. If you want the cream to be more liquid, add a tablespoon of water at a time to thin it out. Store the cream in a glass container in the fridge for a maximum of three days.

You can make the cake a day in advance, as it will improve in flavour when left in the fridge.

Recipe taken from Vegan in 7 by Rita Serano, published by Kyle Books. Photography by Laura Edwards.

Read the Your Food articles archive here...