Well For Life

Well For Life

Carrot Cake, Cheese Cake

Enjoy this tasty Carrot cake, Cheese Cake it’s full of healthy nourishing ingredients. The base has a carrot cake taste with all its delicious nuts & spices. This recipe is easy to make and tastes like the real thing without refined sugars, gluten, and dairy.
This cake recipe was included as part of an online plant-based class I was doing with Deborah from Deliciously Raw Academy.
Base Ingredients

200g finely grated carrot
80g pecans
80g walnuts
4 tablesp desiccated coconut
6 Medjool dates, pitted & chopped
2 tsp lemon juice
2 tsp vanilla extract
2 tsp orange zest
1 tsp ground cinnamon
1/2 tsp ground ginger
a pinch of mixed spice
a pinch of sea salt
4 tablesp chopped raisins
4 tablesp coconut flour

Filling Ingredients

200g cashews,  (soaked for 2-8 hours)
3 tablesp maple syrup
8 tablesp plant milk
1 tsp vanilla extract
3 tablesp lemon juice
1 tsp lemon zest
a pinch of nutritional yeast
a pinch of sea salt
4 tablesp melted cacao butter or coconut oil

Method – for the base
  • Line an 8-inch cake pan with parchment paper.
  • Using a food processor, whizz the nuts, desiccated coconut, and Medjools together until crumbly but the mixture holds together.
  • Add the grated carrot, lemon juice, zest, vanilla, and spices, and whizz again.
  • Turn into a mixing bowl, and add the chopped raisins and coconut flour so the mixture comes together to form a cake mix.
  • Press the cake mix into the base of the prepared pan, bringing the cake mix up the sides.
Method – for the filling
  • Blend all the ingredients together until silky smooth.
  • Pour into the middle of the prepared cake pan on top of the base.
  • Chill until set.
  • Decorate with chopped pecans, desiccated coconut, or fruit of your choice.