I carrot cake my eyes off this 🥕So let's get back to that carrot cake. Get in your daily fruit and veg, proteins, carbs, fats, but don't forget that carrot!! 😉 And here is the recipe for an indulgent no-bake carrot cake!

Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka




  • 135g carrots
  • 180g oat flour
  • 30g dessicated or shredded coconut
  • 20g walnuts
  • 140g dates
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp fresh ginger
  • 1 tsp ground cardamom
  • Pinch saffron ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀


  • 100g cashews ( soaked overnight or in boiling water for 1 hour)
  • 160ml coconut milk canned
  • 1.5 tbsp tapioca flour
  • 1 ripe banana
  • 2 tbsp coconut oil


      • Starting with the frosting, soak the cashews overnight or in boiling water for 1 hour
      • For the raw cake, blend  the walnuts and shredded coconut in a blender until flour-like with a few small chunks
      • Add in the Oat flour, fresh ginger, ground ginger, ground cinnamon, cardamom and saffron
      • Blend again and then add the carrots and dates
      • Blend until all ingredients are combined and a dough is formed
      • Press the dough into a baking tray and place in the freezer whilst you make the frosting
      • For the frosting, heat the coconut milk and tapioca flour in a saucepan until bubbling
      • Separately, mix the cashews, banana and coconut oil in a high-speed blender (4 minutes approx)
      • Add the heated coconut milk mixture into the blender and process until completely smooth
      • For the frosting onto the day and put it back in the freezer for 1-1.5 hours
      • After 1 hour remove the cake from the freezer and let it thaw for 20 minutes
      • Use a heart shaped cookie cutter to slice  the carrot cake, and serve
      • If you can resist, you can store this in the fridge for 3 to 4 days

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