Carrot Cake

Carrots are my favourite. I mean what's not to like when they taste good even in a dessert! Their sweetness matches coconut and nuts well and a kick from ginger brings this dessert to another level. A great treat to have when friends come over and it tastes delicious even from a freezer.

Prep Time: 10 min

Cooking Time: 1 hour in the fridge or 30 min in the freezer

Serves 4 - 6


  • 5 medium carrots to make 2 cups of chopped
  • 0.5 cup chopped walnuts
  • 0.5 cup dates (about 16 whole)
  • 0.5 cup desiccated coconut
  • 0.5 cup quick cooking gluten-free oats
  • 0.25 cup almond milk unsweetened


  • 1 sweet apple chopped in pieces
  • 1 inch peeled ginger
  • 1 tsp cinnamon
  • 1 tsp vanilla flavour


Process 4 carrots in a food processor and set aside. Then process the remaining carrot and apple until they become small pieces but not a sauce. Put all into a bowl and mix well.

Process ginger, dates, cinnamon and vanilla flavour with almond milk until almost smooth and add to the carrot/apple mixture.

In a bowl mix all together, add oats, chopped nuts and coconut and mix well with your hands.

At last take a glass form ( I used 25 cm x 15 cm) and press the mixture tightly to the bottom. Put the cake for about 1 hour to the fridge (30 min in a freezer) and enjoy. It keeps in the fridge for up to 3 days.