Mother’s Day Carrot & Walnut Cake with Lemon Zest Icing
With Mother’s Day fast approaching, what better way to say thank you to the wonderful women who nurture us, than with this beautiful raw carrot & walnut cake with lemon zest icing?
It’s also gluten and refined sugar free – an indulgent treat for the whole family, that’s guilt-free too! Feel free to add a touch more cinnamon to spice things up!
To all the Mothers – of children, animals and everything in between – Happy Mother’s Day from The Raw Food Kitchen!
Ingredients:
- 1 1/2 cups desiccated coconut
- 1/2 cup walnuts; plus another 1/2 cup
- 3 carrots; roughly chopped (150-180g)
- 12 medjool dates
- squeeze of lemon juice
- 1 teaspoon cinnamon
- 1/2 teaspoon natural vanilla extract
- pinch Himalayan Salt
- 1/2 cup raisins
Icing:
- 1 cup raw macadamias
- 2 Tablespoons coconut oil
- 1 heaped Tablespoon honey
- zest of 1 lemon
- juice of 1/2 lemon
Method:
Place the icing ingredients into your food processor and pulse until smooth and creamy. You may need to scrape the mixture onto the blades and pulse a few times to achieve the desired consistency – it should be similar to a cream cheese frosting. Remove from the food processor and set aside.
Place the cake ingredients (apart from the raisins and extra 1/2 cup of walnuts) into the food processor and pulse until completely broken down and sticking together. Gently mix the raisins and extra walnuts evenly through the cake. Press the mixture firmly into a loaf tin (or any tin you like) with baking paper overhanging the sides for easy removal. Spoon the icing over the cake and level the top. Place in the fridge for 3 hours to set. Decorate with edible flowers or crushed pistachios.
Serve with love! With love from The Raw Food Kitchen <3
Photography credit – Claudine Balderstone
Recipe Inspiration – Wholefoods Simply.
