No-Bake Carrot Cake Recipe (Gluten Free & Vegan) | Wake Up World (2024)

ByTrinity Bourne

Contributing Writer for Wake Up World

It seems like an eternity since I made my first raw carrot cake, some 15 years ago. A small group (4 of us) formed the ‘Raw Pudding Club’ – we’d gather before lunch, all bringing the most delicious raw desserts (with an occasional salad on the side). We’d spend 12 hours straight indulging, chatting, learning, laughing, crying and inspiring one another with anything from food to optimal health to bushcraft skills or even how to fix your car. My ‘Raw Pudding Club’ friends will always have a special place in my heart…

Raw Carrot Cake was my speciality. It had a intangible je ne sais quoi about it. I used quite fancy equipment back to make it back then, but recently decided to bring it back in a way that just about anyone could create. This is really special to me and it’s an honour and joy to share it with you. I’ve even created a video that shows you how below (especially helpful for visual cues)!

It’s best to use a food processor to get the right cake-like consistency; although you can get away with using a blender or even a hand blender (but beware that youdon’t over blend it!).

I use soaked dates, walnuts and carrots to create the main body of the cake, along with a decadent dance of flavours from freshly ground nutmeg, fresh ginger and ground cinnamon. Every ingredient is full of goodness. In fact each slice of cake is a meal in itself! Having said that, it’s still incredibly rich, so enjoy in moderation.

No-Bake Carrot Cake Recipe

Serves: 4 – 6 slices

Preparation time:25 minutes (plus 2 hours soak time)

Cake Ingredients:

• 100g (3½ oz) dates (will need soaking)
• 100g (3½ oz) walnuts
• 1 large carrot
• ¼ teaspoon nutmeg (freshly ground)
• ½ teaspoon fresh ginger (grated)
• 1 teaspoon ground cinnamon
• 1 tablespoon coconut oil (not melted)
• 3 tablespoons ground almonds

Creamy Frosting Ingredients:

• Handful cashews (will need soaking)
• Handful dates (will need soaking)
• Dash of vanilla extract
• Dessicated coconut to dress

Video Recipe Demo & Written Instructions

I’ve created a ‘how to make raw carrot cake’ video here (and you can also scroll down further for written instructions). The video is visual, so if you’d like more help on ‘what the consistency should be like’ or ‘how to mould the cake’ or extra little tips and hints, then you’ll find the video really helpful…

Preparation:

Soak the following ingredients in pure water (to make them easy to blend later)…

• The‘dates’ (for the cake)– for about 2 hours.
• The‘cashew & dates’ (for the creamy frosting)forat least2 hours (can leave the frosting ingredients soaking for a lot longer).

How to make the cake:

1. After 2 hours, drain the dates for the cake. Add to the food processor with the walnuts and process for about 20 seconds, until you get a rustic chunkiness. It shouldnotbe a puree, although it should be able to easily stick together.
2. Grate carrot and add to food processor.
3. Grate nutmeg and ginger with a fine grater and add to the processor along with the ground cinnamon.
4. Add 1 tablespoon of coconut oil.Note: Coconut oil actually only turns to oil at 24°C (76°F), so unless you live in a really warm place, it’s probably solid (a soft kind of solid). That’s perfect.
5. Combine all ingredients (except ground almonds) in a food processor, pulsing, taking off the lid and scraping down as required. It shouldn’t take long to blend all ingredients together. A chunky rustic blend is required – where everything is chopped up small, but holding together when pressed.
6. Place mixture into a mixing bowl; add ground almond and mix everything together using a pressing motion with the back of a metal spoon. If you see any solid lumps of coconut oil, just work and press them in until they disappear.
7. Scrape ingredients onto a large plate and mould into a shape of choice (square, round, heart, star – whatever you like). Place in the fridge for as little or as long as you want to.

To make the creamy frosting:

1. Soak the cashews and dates for at least 2 hours to make them soft enough to blend. This is a minimum soak time. You can leave them for a lot longer (even over night) if you prefer. Once soaked, drain thoroughly, add a dash of vanilla extract and blend until you achieve a thick cream.
2. Spread frosting evenly and thickly to coat the cake.
3. Serve as it is or sprinkle with dessicated coconut and garnish with walnuts or edible flowers etc.

This cake will keep in the fridge for a few days or can be served immediately. It should taste great as it is, although the flavours will continue to dance and entwine the longer it is left.

Variation Note:

This cake is wonderfully forgiving if you vary the ingredients. If you don’t have coconut oil or ground almonds (for example) you can totally leave them out, and still get an amazing cake. You can can add a little or less of the warming spices, depending on personal taste too.

I hope that you enjoy this recipe as much as we do here. Please do let me know how you get on.

From my heart to yours

Trinity

Trinity’s Conscious Kitchen

Still hungry?

Trinity Bourne is delighted to bring you this unique and delicious collection of compassionate, healthy and thought provoking recipes, inspired by years of catering for spiritual retreats and events.

Good for the body and great for the soul, Trinity’s Conscious Kitchen is a divinely inspired invitation into a world of transformational eating, introducing original vegan, wheat-free, sugar-free recipes designed to create optimal health, and greater spiritual, mental and emotional clarity.

You can find out more atTrinity’s Conscious Kitchenor pick up a copy on Amazon.

Editor’s note:there are some dodgy copies of Trinity’s e-book floating around online. To make sure your kitchen stays conscious, support the author, getthe real dealandbuy fromthe source❤ Andy

Morearticles by Trinity Bourne:

• What a Rabbit Taught Me About Being an Empath
• The Health Benefits of Beetroot – Recipes Included
• Global Animal Industries – the Ghosts in Our Machine
• Trusting the Divine Through Uncertain Times
• All About Avocados – Health Benefits, Tips and Recipes
• Foraging Guide – with 12 Nutritious Wild Plants That Anyone Can Find
• The Benefits of Lemon Balm – a Must in Any Garden
• The Spirituality of Space Clearing: 5 Effective Ways to Clear Stagnant Energy
• Chocolate Paradise Coconut Bar Recipe – Vegan, Raw, Absolutely Delicious!
• Rosemary’s Amazing Health Benefits

About the author:

Trinity is an experienced, empathic energy worker and the author of ‘Trinity’s Conscious Kitchen’, a recipe book designed to inspire the soul through conscious vegan, wheat-free cuisine.

Around 18 years ago, during a profound spiritual awakening, the world around her shattered. She became engulfed in a white, universal, timeless, formless light until nothing else existed – other than the nameless truth at the core of all sentient beings. During this life-changing experience Trinity experienced the soul of all other sentient beings, trees, creatures, people as one pulsating energy. Transcending her into a higher realm of unity and oneness, this experience imparted a divine energy that she has been sharing through spiritual work ever since.

Understanding that the energy of our food directly impacts sentient life on all levels, Trinity foundedTrinity’s Conscious Kitchen, a website devoted to inspiring the soul through conscious vegan cuisine.She is the co-founder of theOpenhand Foundation, an organisation dedicated to the evolution of humankind. She works as the divine complement to her soul mateOpento help facilitate the global Ascension process and feels incredibly blessed to be of divine service.

For more consciousrecipe ideas, pick upTrinity’s bookTrinity’s Conscious Kitchen.