DIY raw carrot cake

by Bonnie Pockley

My sister’s recent attempt at a raw carrot cake was so beautiful that it inspired me to make my own. Dairy, gluten and sugar free, this raw treat is more of a healthy afternoon snack than a real indulgence. Plus, there’s no cooking involved. So, have your cake and eat it too!

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6 large carrots (grated)

2 cups raw walnuts (pecans work just as well)

1 cup desiccated coconut

1 tablespoon coconut oil

6 – 10 medjool dates (optional extra for the sweet tooth – I leave them out altogether)

small pinch of cinnamon and nutmeg

Middle layer: 

I cup macadamia nuts (soaked)

small pinch of sea salt


1 1/2 cups cashew nuts (soaked)

1/2 lemon squeezed

10 drops of stevia

vanilla essence

I pinch of sea salt

strawberries for decorating


Thoroughly blend all carrot mixture together then separate into two bowls. Set aside. Clean blender and mix macadamia nuts and sea salt (soaked for at least 2 hours) together until smooth and buttery. Set aside. Place half the original mixture in a cake tin and place in the fridge for an hour to set. When done, layer macadamia mixture over the top and refrigerate again. When cooled adequately, add the second half of the original mixture. Place in the fridge. Mix lemon, stevia, vanilla essence, sea salt, and cashew nuts in a blender until smooth and creamy. Remove cake from fridge and spoon over the top. Decorate with strawberries and serve with hot tea. My choice – Darjeeling. Enjoy!