Raw Carrot Cake with Pistachios and Lime Coconut Frosting (grain-free & vegan)
Serves: 8" cake
  • 200g carrots, grated (1½ cups)
  • ½ lime, zest
  • 8 medjool dates
  • 100g ground almonds (1 cup)
  • 75g desiccated coconut (3/4 cup)
  • ½tsp cinnamon
  • ½tsp cardamom
  • pinch of sea salt
  • 40g pistachios, chopped (1/3 cup)
  • Lime coconut frosting:
  • 200g bar creamed coconut or coconut butter (1 cup)
  • 240ml full fat coconut milk (1 cup)
  • 2tbsp maple syrup
  • 1tbsp lime
  • 1tsp vanilla
  • Topping:
  • chopped pistachios
  • lime zest
  • fresh flowers
  1. Prepare 8" round spring form cake tin.
  2. Make the frosting first as it needs time to set. In a small pot gently melt creamed coconut with coconut milk, maple syrup, lime and vanilla stirring frequently. Pour into a small bowl, leave to cool down for 5 min and transfer to a fridge while you're making the cake.
  3. To make the carrot cake you can simply add all of the ingredients into a food processor and mix until you have a sticky consistency and mixture comes together adding pistachios at the end.
  4. You can also mix everything by hand in a large bowl. Mash medjool dates first with a fork and then mix with the rest of the ingredients until you have a sticky texture. If the medjool dates are not soft enough, soak them in some warm water for 10 minutes first.
  5. Scoop the mix into a tin, even out the surface and press down firmly.
  6. Pour the frosting onto the cake and smooth out the top.
  7. Transfer to a fridge or freezer to set until the top feels firm. It will take about 2 hours in the fridge, less time in the freezer.
  8. Carefully remove from the tin and place onto a cake stand.
  9. Top with some chopped pistachios, lime zest and fresh flowers if you like.
  10. This cake will keep solid in the fridge.
  11. Enjoy!
Recipe by Nirvana Cakery at https://nirvanacakery.com/raw-carrot-cake-pistachios/