Raw-food Carrot Cake

Cake ingredients

  • 6 large carrots
  • 1 3/4 cups sunflower seeds
  • 2 1/4 cups of pitted dates
  • 2 3/4 cups shredded coconut
  • 1 1/2 teaspoons grated nutmeg
  • 3 teaspoons ground cinnamon


'Icing' ingredients

  • 1 1/2 cups cashew nuts
  • Juice of 1 lemon (about 2 tablespoons)
  • 2 tablespoons agave syrup or raw honey
  • 1/2 cup of water as required


To make the cake

  • Roughly grate the carrots in a food processor, (or juice the carrots and use the pulp)
  • Place the grated carrots or carrot pulp in a large bowl.
  • Use a food processor or coffee grinder to turn the sunflower seeds into a fine powder.
  • Do the same with the dates and mix well.
  • Mix the carrots, sunflower and date powder, with the nutmeg, coconut and cinnamon.
  • Make the cake 'dough' into whatever shape you choose. You can press it down into any shaped container and smooth off the top with the back of a spoon


To make the icing

  • Place the cashews, lemon juice, agave and water into blender and blend until smooth
  • Remember to add the water a little at a time so that it doesn't become too runny!
  • Spread the icing on top of the cake


You can eat the cake right away or it will keep for up to four days in a fridge. Enjoy!