Looking for a no-bake dessert you can prepare in advance? This raw carrot cake recipe is the perfect gluten-free dessert to make for friends this weekend.
Serves1212
Prep time20 mins20 minutes, + overnight soaking, 3 hours 10 mins freezing & 15 mins chilling time
+ overnight soaking, 3 hours 10 mins freezing & 15 mins chilling time
This no-bake gluten-free raw carrot cake is perfect for entertaining. Make it ahead of time and keep it in the fridge until you're ready to serve. Get prepped the day before by placing the cashews in a large bowl. Cover them with cold water and set aside to soak overnight to soften. To make the base, grease a fluted tin then place the dates and pecans in a food processor and blitz until very finely chopped and the mixture is firm. Spoon over the base and sides of the prepared tin, then wet your hands and use them to press the mixture down evenly. Place the base in the freezer for 10 minutes or until firm. Next, drain the cashews and place them in a blender with cinnamon, ginger, grated carrot and yoghurt. Blend until well combined and very smooth. Spoon the cashew mixture over the date base. Pop in the freezer for three hours or until the filling is firm. Transfer the cake to the fridge for 15 minutes before you're ready to serve. This gives it some time to soften slightly. Remove the cake from the tin and use a palette knife or cake slide to transfer the cake to a serving plate. Top with yoghurt and carrot, then dust with a little cinnamon and drizzle with honey. This gluten-free carrot cake will be a new favourite for fuss-free entertaining.
Ingredients
300g raw cashews
12 fresh dates, pitted
150g pecans
2 tsp ground cinnamon
2 tsp ground ginger
2 medium carrots, grated
500g dairy-free honey-flavoured coconut yoghurt
1 carrot, extra, peeled, cut into long matchsticks
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the cashews in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.
Step 2
Grease a 24cm (base measurement) fluted tart tin with removable base. Place the dates and pecans in a food processor and process until very finely chopped and mixture is firm. Spoon over the base and side of the prepared tin. Use wet hands to press down evenly. Place in the freezer for 10 mins until set.
Step 3
Place cashews, cinnamon, ginger, grated carrot and half the yoghurt in a blender. Blend until well combined and very smooth. Spoon the cashew mixture over the date mixture. Place in the freezer for 3 hours or until firm.
Step 4
Transfer to the fridge for 15 mins to soften before transferring to a serving plate. Top with remaining yoghurt and carrot matchsticks. Serve immediately.
