Carrot cake

The Carrot Cake is a great classic that never disappoints. The version I present today for this special occasion is a bit different than usual, in fact all the ingredients are raw. This is one of my favorite desserts, a very colorful base made of carrots and nuts filled with a cashew and coconut milk cream.


For the cake
550 g peeled carrots
120+60g walnuts
140 g of dates
1 Orange’s peel
A pinch of cinnamon 
A pinch of ginger
80g of peeled coconut
For the frosting
300g soaked cashews for 4/6 ore
180 g coconut cream
1 orange’s juice
140 g melted coconut oil 
60 g di liquid honey
Walnuts, orange peel and hazelnuts


  • Two 20 cm pans
  • Mixer
  • Paddle
  • Thin cheese grater
  • Carrot-peeler


For the frosting: first of all remember to soak cashews from 4 up to 6 hours before starting to prepare the frosting. Put the cashews in a bowl and add cold tap water in order to immerge them all. After 4/6 hours, rinse them well and put them in the fridge until the moment you’ll use them. Therefore, mix them together with all the other ingredients of the frosting until you obtain a smooth cream. Put it in the fridge for a couple of hours. 

Cake: Mix the peeled carrots with 120 of walnuts and dates. Add a peeled coconut, cinnamon, ginger and 1 orange’s peel. Mix until you have a uniform paste. Using a paddle, add 60g of chopped walnuts. Upholster two separate pans with baking paper and fill them with half of the paste each. Let it cool in the freezer for circa two hours. 

Assemblage: Use one of the two bases as a bottom, spread part of the frosting on it and cover it with the other base.

Pour again the frosting on it and cover the side as well.

Finish with walnuts, orange peel and hazelnuts.

Store it in the fridge if you wish to eat it on the same day, otherwise put it in the freezer and take it out 45 minutes of serving. 

Enjoy and Merry Christmas!


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