Carrot cake with cashew coconut icing

Doug Sherring

Sweet treats can be good for you as well as tasty, like this raw carrot cake courtesy of Dr Libby Weaver's Real Food Chef cookbook. This raw (unbaked) cake is dairy- and gluten-free, making it perfect for those with dietary intolerances.

Cake

2 cups	Walnuts, raw, halves and pieces (Main)
2 cups	Desiccated coconut
½ tsp	Ground cinnamon
1 pinch	Ground nutmeg
¼ tsp	Ground ginger
2 Tbsp	Psyllium powder
3 large	Carrots, peeled and grated
4	Medjool dates, fresh, pitted and coarsely chopped
¼ cup	Maple syrup
½ cup	Currants
1	Lemon, zest
1	Orange, zest

Icing

1 ½ cups	Coconut, fresh flesh (Main)
½ cup	Cashew nuts, raw, unsalted (Main)
¼ cup	Coconut water
1 Tbsp	Maple syrup
1 large	Lemon, freshly juiced and grated zest

Directions

Carrot cake

1. Combine the walnuts, coconut, cinnamon, nutmeg, ginger and psyllium powder in the bowl of a food processor. Pulse until the mixture resembles a fine crumb. Set this mixture aside.
2. Combine the grated carrots, dates and maple syrup in the bowl of the food processor. Pulse until the mixture is well blended, scraping down the sides of the bowl if necessary.
3. Stir the carrot mixture with the spice mixture until well blended. Fold in the currants and zest of the lemon and orange. Stir to blend well.
4. Line a 30cm (4 x 11 inch) loaf pan with baking paper. Pour the cake mixture into the pan, pressing it firmly into all corners.
5. Smooth the top with a spatula and refrigerate for about 30 minutes.

Cashew coconut icing

1. Combine the coconut flesh and cashew nuts in a blender. Blend until the coconut is well chopped and the nuts are well ground.
2. Add the coconut water, maple syrup, lemon juice and zest to the mixture and blend until smooth and creamy.

To assemble

1. Invert the chilled cake on to a large platter and remove the baking paper from the bottom of the cake. Generously spread the top and sides of the cake with the coconut icing.
2. Chill the frosted cake until the icing hardens. Keep the cake refrigerated.