No bake Carrot Cake

September 11, 2019

Ingredients for cake: 

 

150g ground almonds 

50g dedicated coconut 

250g gluten free oats 

100g maple syrup

5 large carrots grated 

2cm cube of ginger finely chopped or grated

160g raisins 

2 tsp vanilla Essence 

3 tsp all spice 

Juice and zest of 2 unwaxed lemons 

 

Frosting:

150g organic butter

150g full fat cream cheese

100g icing sugar 

Handful of walnuts

Zest of orange 

 

Method:

 

In a food processor or cake mixer blitz the coconut, almond and oats mixture till well combined. Then add the rest of the cake ingredients and combine in a cake mixer for 2 mins or mix by spoon in a separate bowl. It should be a firm but sticky mass. Line a 6x9 inch tray with cling film and press the mixture into it. Put into the fridge and make the frosting.

For the frosting the butter needs to be soft, beat it in a bowl / cake mixer until it's creamy. Add the cream cheese and combine. Sift the icing sugar and mix in slowly. Take the cake out of the fridge and layer it on top, adding crushed walnuts and orange zest on top for extra flavour.

 

For more lovely recipes and nutritional advice via www.camillagray.com

 

 

 

 

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