It seems raw desserts are popping up everywhere, and are like totes the next biggest thing (please note: I don’t speak like that in real life, it’s just for the purpose of the post, I swear) 😛
At first I was skeptical – It didn’t really click in my mind how a cake may not need cooking. Because, let’s be honest, we all know how the whole cake-making business goes when you’re a wee youngun:
1) Mix up all the ingredients
2) Place in oven
3) Sneakily lick bowl and get chocolate in hair/on nose/all over face/other places you didn’t think possible
4) Insist on sitting right in from of the oven, watching the cake bake, with your nose pretty much up against it
But raw desserts are shaking things up a bit! And you know what? I’m not even mad. In fact, I’m impressed (I’m sorry, it’s never a bad time for an Anchorman reference). Not only are these delish desserts so much easier to whip up, but they’re a hell of a lot healthier – none of those crazy nasties that come in the packet mixes, and no unhealthy trans fats and added sugars.
Instead, we’re working with all natural goodies: a variety of nuts, some oats, coconut, spices and dates for that much-needed sweetness. I mean c’mon, it’s a dessert for a reason guys. 😉
This raw carrot cake is INCREDIBLE, and totally clean for a guilt-free, nourishing snack or dessert, or for whenever you damn well want it – because it’s just that good.
I found this on the Lorna Jane blog, Move Nourish Believe – but changed it slightly! No, not because I’m a domestic goddess in the kitchen and was being creative – mainly because I was a tad lazy and left out the icing. But you can check out the original recipe here!
Raw Carrot Cake
- 10 medjool dates, pitted
- 1/2 cup oats
- 1 cup almonds
- 1/2 cup cashews
- 3 cups grated carrot
- 1/2 cup desiccated coconut
- 3 tsp cinnamon
- 1/4 cup water
1) Soak the nuts in water for about 10 mins, it makes it so much easier when it comes to whipping out the blender!
2) Combine the nuts and oats in the blender, mix until they’re roughly ground.
3) Add the dates (rip them up to make it easier), water, coconut and cinnamon.
4) When it’s cake batter consistency, pop in the grated carrot – mix until everything’s well combined.
5) Press the batter into a lined cake tin and smooth the surface. Make it all about 2cm thick.
6) Put into the freezer for an hour before serving or transferring to the fridge.
7) Eat and be merry! 🙂
Have you tried raw desserts before? What did you think/have?!