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Raw Carrot Cake with Cashew Cream

Deliciously sweet (but secretly packed with veggies) this is perfect for any special occasion. It does take a little preparation time, but believe me – this one is well worth the wait.





  • 200g carrot, chopped
  • 35g pecans
  • 1 cup gluten-free oats
  • 5 tablespoons unsweetened shredded coconut
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 teaspoons ground orange peel (optional)
  • 10 dates, pitted and soaked
  • 1 teaspoon pure vanilla extract
  • 50g creamed coconut, warmed
  • 3 tbsp cashews
  • 1 tsp Natvia (granulated stevia) or raw honey
  • Bee pollen
  • Crushed pecans
  • Dried orange peel
  • Dried lavender
  • Lime zest


  1. In a food processor or blender, pulse oats to a fine flour. Add remaining cake ingredients and process until smooth.
  2. Meanwhile, make the icing by processing cashews and stevia to a fine flour. Add liquid creamed coconut and blend until well combined.
  3. In a small food stacker or cake tin, spoon in half the cake mixture, top with half the icing mixture, and freeze for 30 minutes.
  4. Remove from freezer, add remaining cake mixture and freeze again for 3-4 hours. 
 Remove cake from tin, top with additional icing and decorate as desired.
  5. Allow to thaw at room temperature for 30 minus before slicing and serving.

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

  1. Hi, very keen to make this cake, looks delicious!! This might be a silly question but is creamed coconut the same as a can of coconut cream or is it different?


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