Little Bird Organic’s Delicious Raw Carrot Cake
If you want to stay healthy this Easter but still indulge your taste buds then we’ve got you covered. Instead of loading up on chocolate eggs and hot cross buns this easter, the gorgeous Little Bird Organics owner Megan May is sharing one of her most popular recipes with us that doubles as a perfect easter treat too. Coconut, almonds and cashews stand in for flour in her famous Raw Carrot Cake. Dates provide moistness and cashews and coconut create the base of the rich, lemony frosting. So if you want to indulge in a healthy Easter treat this year then scroll down for the recipe.
“Holidays are my favourite time to blow people away with just how good raw wholefoods cooking really tastes, there is no need to get off the healthy train for the holidays and start loading up on refined sugar. You can enjoy your holiday treats and feel good too,” – Unbakery founder, Megan May.
Raw Carrot Cake
Make time: 1 hour + component recipes | Setting time: 30–40 minutes | Serves: 10 | Equipment required: blender, food processor.
Instead of mini cakes, you could make one larger layer cake or the old-school square one we serve at the unbakery. These stay beautiful and moist in the refrigerator for about a week.
- 1 1/4 cups dried activated almonds
- 1 1/4 cups cashews
- 2 1/4 cups dried coconut (one cup will be used to make flour)
- 1 1/2 cups almond pulp
- 2 medium carrots (approximately 1 1/2 cup grated)
- 1 cup currants
- 1 1/2 tbsp cinnamon
- 2 tsp nutmeg
- 1 tsp vanilla extract
- 2 pinches sea salt
- 1 tbsp lemon zest
- 1/3 cup lemon juice
- 3/4 cup date paste
- 1/3 cup organic maple syrup, raw agave, or raw honey 1/4 cup melted cold-pressed coconut oil
- Blend almonds, cashews, and 11⁄4 cup of the dried coconut separately in a food processor until they resemble a ‘flour’ consistency. In a bowl, add the nut pulp, ‘flours’, dried coconut, carrot, currants, cinnamon, nutmeg, vanilla extract, sea salt and lemon zest and fold together with hands.
- Blend the lemon juice, date paste, sweetener and coconut oil in a food processor or high-speed blender and set aside. Now add the wet mixture to the dry ingredients and mix together with hands until it sticks together.
- Line your mini cake, cupcake or regular cake tin with plastic wrap (note: you can get biodegradable versions of this). Divide the mixture into however many layers you would like in the cake. We usually do three layers as pictured. Then divide the first layer between 10 mini cake tins or just make one layer in a regular cake tin. Do the same with your frosting mixture once it has become firm. Alternate the layers of cake and frosting in the cake tin, finishing with a layer of the lemon cream cheese frosting. Dust with cinnamon and serve.
- 1 cup cashews (soaked 2-4 hours)
- 1 cup fresh young coconut flesh
- 1/2 cup raw agave or organic maple syrup
- 1 Tbsp nut cheese (if you don’t have nut cheese add more lemon juice) 1/3 cup lemon juice
- 1 tbsp vanilla extract
- pinch sea salt
- 1 cup melted cold-pressed coconut oil
- Drain the soaked cashews and rinse thoroughly. Put cashews, coconut flesh, agave, nut cheese, lemon juice, vanilla extract and sea salt in a high-speed blender, adding enough filtered water to blend until smooth (approximately 1/2 cup). If using maple, the cream will be a darker colour. With the blender still running, slowly pour the coconut oil in at the end. Leave to set in the refrigerator or freezer for 40 minutes to 1 hour before using.