No-Bake Carrot Cake

For me, carrot cake was my all-time favourite cake growing up, so I am a little bit excited to share this goody two shoes version with you. Lacking in patience, means I’m not the most avid baker, so a foolproof carrot cake that doesn't involve turning on the oven, is the ultimate for me.

INGREDIENTS Serves 6 - 8

  • 750 g (1 lb 10 oz) carrots, peeled and roughly chopped 

  • 125 g (41/2 oz/11/4 cups) almond meal 

  • 245 g (83/4 oz/11/2 cups) fresh pitted dates

  • 1/4 teaspoon ground nutmeg

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 90 g (31/4 oz/1 cup) desiccated coconut

  • 4 tablespoons sultanas

  • 140 g (5 oz/1 cup) walnut pieces, chopped 

  • 1 cup labneh (strained yoghurt)

  • 2 tablespoons maple syrup

METHOD

  1. Add the carrots to a food processor and process until very finely chopped. Transfer to a clean tea towel and squeeze out as much excess liquid as possible. (Save the juice for drinking)

  2. Process the almond meal, dates, spices and a pinch of sea salt until the mixture sticks together. Add the carrot, coconut, sultanas and most of the walnuts. Pulse until well combined.

  3. Grease and line a 15 cm (6 in) springform cake pan with bio-degradable baking paper. Firmly press the mixture into the lined cake pan, ensuring there are no air pockets. Chill in the fridge for at least 1 hour.

  4. Combine the labneh and maple syrup in a bowl to make the icing. Remove the cake from the cake pan, then spread over the icing. Scatter over the remaining walnuts to serve.

500 calories per serve (8 serves) Fat: 28.7g/serve | Protein: 9.7g/serve | Carbs: 46g/serve Fibre: 11g/serve (25g-30g/day) 40% RDI 1 serve vegetables | 1 serve protein