Fresh recipe: creamy carrot cake

A great cake for anyone who swears by a fresh and healthy diet.



300 grams of dates

250 grams of roots

150 grams of almonds

4 tablespoons lemon juice

2 teaspoons cinnamon powder


300 g cashew nuts

300 g apples (Granny Smith variety recommended)

juice of half a lemon

5 tablespoons coconut oil

4 tablespoons agave syrup

1 tablespoon of lemon zest


Puree the dates, carrots and almonds in a blender. You can make the job easier for yourself by separately grinding the almonds into flour, chopping the dates into smaller pieces, and roughly chopping the carrots. Add lemon juice and cinnamon and mix well. Arrange half of the carrot mass on the bottom of the cake model (the recipe uses a model with a diameter of 20 centimetres).

For the filling, mix the cashew nuts, soaked for a few hours or overnight, peeled apples, coconut oil, lemon juice, agave syrup and lemon zest in a blender until smooth.

Spread half of the filling on the base and place briefly in the freezer. Let the mass harden enough to put a layer of carrot base on top and finish with another layer of filling. Sprinkle the cake with a mixture of cinnamon and cardamom and refrigerate overnight.

He has prepared the recipe for you Saso Sketa, Click for more of his recipes here.


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