There's nothing quite like a delicious moist carrot cake with a lemony cream cheese icing. However if you're reducing the amount of animal products in your diet, such a cake ordinarily comes with a stack load of butter, eggs, and cream cheese (mmm, cream cheese...). Not to mention a lot of refined white sugar.
So this is a slightly alternative version - it's not baked and is fully raw, so does taste slightly different to a regular carrot cake. BUT, but my friends, it is truly delicious. The 'cream cheese' icing is better than the original, and it's the type of cake that will satisfy your sweet tooth but also serve your body 100% and leave you feeling light and energised afterwards not bloated and weighed down.
The triple layering process does take a bit longer, so if you're in a rush, feel free to plop the entire base in the tin, then spread it with only one layer of icing. Although that triple layer does look rather pretty... The perfect addition to a Christmas lunch, surprise your guests and bring them something that won't make them fall asleep on the couch by 3pm!
Note - nutmeg is a very pungent spice so only add a small pinch - too much and it can overpower the other flavours (I made this mistake first time round!).
Serves 12-16 (using a 18-20cm (7-8") springform pan)
All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart
Always use certified organic ingredients where possibleRaw Carrot Cake
*To make coconut butter, add 2 cups of desiccated coconut to a food processor/blender and process for 3-4 minutes or until the oils start to release, stopping in between and scraping down the sides to keep any lumps away. It will harden up in the cupboard.
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
Would love to hear what you think. Head on over to our Facebook page to join the conversation.
PS If you liked this recipe we'd love you to share it on Facebook (hit the Like button below), Tweet it, or forward to a health loving friend. And if you make it on Instagram, tag us @begoodorganics and #begoodorganics to be in to feature in our monthly 'Your Be Good Organics' album on Facebook.
These deliciously dark and mysterious tarts are just a little bit special, with a secret ingredient. Modestly sweet, with an earthy, nutty flavour- a lovely change from the usual fruity/chocolate affairs - give them a go, and fall in love!
These light and fruity muffins use one of my favourite fruits – feijoas! If you’re a feijoa fan you’ll love these (and if not, come to NZ to try them). Best of all, they have no added sugar – just the natural sweetness of feijoas, coconut, dates, and vanilla.