No-Bake Nutty Spiced Carrot Cake

This can be a great show stopping dessert that may surprise a lot of people how much this tastes of a traditional baked carrot cake. I like making a large cake and then slicing; it's pretty filling so you don’t need large slices here. The batter can also be easily made into energy balls or bars for a more eat on the go snack. 

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No-Bake Nutty Spiced Carrot Cake

serves 8-10

for cashew icing:

120g / ¾ cup raw cashews, soaked

60ml / ¼ cup coconut cream 

1 tbsp lemon juice 

½ orange, juice & zest

1 tbsp agave syrup 

pinch of salt 

220g / 8 oz grated carrot 

400g / 2 cup dates

1 orange, juice & zest

100g / 1 cup pecans 

100g / 1 cup walnuts 

100g / ¾ cup hazelnuts 

75g / ¾ cup ground almonds

pinch of salt

1 tsp ground cinnamon

½ tsp ground ginger

½ tsp ground cardamom

pinch of ground nutmeg

pinch of salt

Add the dates, orange juice and zest to a food processor and blend until the dates come together in a ball. Empty into a mixing bowl and set aside. 

Without needing to clean the processor, add the whole nuts into the processor and pulse until breadcrumb-like consistency. Then add in the grated carrot, salt, cinnamon, ginger, cardamom, nutmeg and ground almonds. Give it a few pulses before adding in the dates. Blend the mix for a minute or so to create an homogenous mix.

Press into a lined cake tin and let it set in the fridge for at least 30 minutes. 

To make the icing, drain the soaking cashews and add to a high-speed blender along with the remaining ingredients. Blend until smooth. Empty into a container and chill in the fridge for 30 minutes. 

When ready to serve, remove the cake from the tin and spread the icing on top of the cake. 

Decorate with more ground nuts and orange pieces.

Hi! I’m Mhairi.

I am a plant-based chef specialising in catering for retreats and private events since 2018. I am very much inspired by nature and love to showcase the beauty and abundance of the edible plant world through my cooking.