Recipes

Raw & Vegan Carrot Cake with Candied Walnuts and Pecans
I don’t know about you, but I LOVE carrot cake. There’s something about it’s sticky sweet flavour and satisfying texture that feels warm and cosy. Topped with candied pecans and walnuts.... What more could you want?!

Ingredients:


Carrot Cake Base

Raw Bake Station Vanilla Crookies


Filling:

6 carrots shredded - I used a grater to do this!

25g oats

110g cup cashews (soaked in warm water for 30 minutes)

125g pitted dates

2 tbsp maple syrup

2 Tbsp unsweetened shredded coconut

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

Pinch of sea salt


Candied Pecans:

175g chopped pecans

3 tbsp maple syrup

1/2 tsp vanilla

1/2 tsp cinnamon


Method:

  1. Add all of the Vanilla Cookies into a blender and process until they turn to crumbs. Press the crumbs into the bottom of a prepared pan (I used a banana bread tin).
  2. Add all of the filling ingredients into a food processor and process until a sticky dough forms. Spread this over the crust base. (It will smell so good!)
  3. To make those indulgent candied pecans & walnuts, add a splash of maple syrup to a frying pan on a low heat. Then toss the nuts in the syrup until they become sticky.
  4. Sprinkle the pecans & walnuts over the carrot cake mixture and place in the freezer to set.
  5. Once set, remove & slice into chunky squares and take a big bite!



We hope you enjoy our twist on this classic favourite & be sure to share with your loved ones!


We’d love to see your versions of this recipe! Tag us on Instagram so we can see!


Much love,

Evie xx

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