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Raw Carrot Cake with Thermomix Instructions

52 comments

Raw Carrot Cake with Thermomix Instructions


Raw Carrot Cake

the cake

  • 1 and 1/2 cups desiccated coconut (130 grams)
  • 1 cup walnuts (100 grams)
  • 2 carrots, ends removed, roughly chopped (150 – 180 grams)
  • 12 medjool dates, seeds removed (180 grams)
  • 1/2 cup raisins (70 grams)
  • squeeze of lemon juice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon concentrated natural vanilla extract
  • pinch of salt

the icing

  • 1 cup raw macadamias (150 grams)
  • 2 tablespoons coconut oil, liquid (30 grams)
  • 1 heaped tablespoon honey* (35 grams)
  1. Line a square 20cm cake tin with baking paper hanging over the sides for easy removal.
  2. Place the icing ingredients into your processor and pulse until the mixture is well combined and relatively smooth. You may need to scrape the mixture onto the blades and pulse a few times to achieve the desired consistency. Remove from the processor and set aside.
  3. Place the cake ingredients into your processor and pulse until completely broken down and sticking together. Press the mixture firmly into your prepared tin.  Spoon the icing over the cake and level the top. Place in the fridge to set.
  4. Slice. Serve. Eat. Enjoy.

Thermomix Method

  1. Line a square 20cm cake tin with baking paper hanging over the sides for easy removal.
  2. Place the icing ingredients into the bowl and slowly take the speed up to number 6 and back down again. Repeat this four times, scraping the mixture onto the blades before each blend. Scrape the icing into a small bowl and set aside.
  3. Place the cake ingredients into the bowl and blend at speed 10 for 20 seconds or until the mixture is completely broken down and sticking together. Press the mixture firmly into your prepared tin. Spoon the icing over the cake and level the top. Place in the fridge to set.
  4. Slice. Serve. Eat. Enjoy.

*you can sub the honey with rice malt syrup, maple syrup etc.

note – you can slice this and store it in the freezer and eat it directly from the freezer.

If you are enjoying the recipes I would be thrilled if you had a minute to check out the books. With thanks, B x

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Raw Carrot Cake with Thermomix Instructions
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52 comments
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52 comments

Annabelle November 3, 2014 - 8:02 pm

Lovely lovely words….

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Bianca Slade November 8, 2014 - 7:39 am

Thank you. x

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Liv November 4, 2014 - 1:02 am

That was just so lovely and so very true. A very raw and honest post.

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Bianca Slade November 8, 2014 - 7:39 am

Thank you. It was lovely of you to find the time to read it. I appreciate that. x

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Linda November 4, 2014 - 5:08 am

Thanks Bianca for allowing our hearts to touch, our ways to cross and our challenges to be alike on many level. This is another story of your which makes feelings go beyond where we want them to go. Thank you for giving me those five minutes to reflect amidst busy times and lots of rational things filling my mind. Thank you for making my thoughts wander towards the essence of why we live and get up again and again every day. For a moment to feel this state of gratitude for one another. We have been sharing our ups and down for almost six years now. Still I haven’t been able to put into words those experiences which you so perfectly managed to do. Your stories, especially this one makes me hope that tour voice reaches my deepest level of being by guiding me the way where to look next. You constantly change the way I take perspective on life. In particular those phenomena between humans we can neither explain not understand. But simply feel. Sending you all the blessings you need from Germany. This is Linda again XXX

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Bianca Slade November 8, 2014 - 7:40 am

Thank you Linda, it is always lovely hearing from you. I am glad you are continuing to enjoy the posts and I appreciate you taking the time to write. Sending love, Bianca

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TheQuirkyCalorie November 5, 2014 - 5:16 pm

Hi Bianca,
Could the coconut be substituted with something else? I would love to make this now (as I bake a cake every month for my daughters birthday, she is 5 months on Saturday YIKES) but I don’t have enough coconut. I can always get some tomorrow but with an almost 5 month old every day is a journey so I thought I would make it now while I had some sort of energy 🙂 xx
Danielle

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Bianca Slade November 8, 2014 - 7:42 am

Hi Danielle, you could use a mix of oats and cashews, I think that would be lovely. I hope you enjoy it. x

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Danielle December 2, 2014 - 8:41 pm

Hi! Would cashews work in the frosting instead of macadamias?

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Bianca Slade December 3, 2014 - 10:38 am

Yes, you can soak them before you make it to help with the blending. x

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Annie December 22, 2014 - 1:14 pm

What an absolutely beautiful post which resonates deeply with me.

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Bianca Slade December 28, 2014 - 8:56 am

Thank you. x

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Olivia January 23, 2015 - 5:18 pm

Thank you. I love reading your entries before getting to the recipe. I have made quite a few of your recipes now and our family loves them. This one is our latest one and it is delicious.

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Bianca Slade January 24, 2015 - 9:50 am

Thank YOU so much!! I really appreciate the feedback and I am glad you are enjoying the recipes. Be sure to let me know how you go with anything else that you try. xxxx

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Perricoota Possum January 23, 2015 - 8:08 pm

Beautifully written! Thankyou for sharing your lovely recipes and your thoughts

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Bianca Slade January 24, 2015 - 9:50 am

Thank YOU. xxx

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Desley January 23, 2015 - 8:44 pm

Oh my goodness, I can relate to every word, sentence and sentiment. Good on you. Keep going. Keep working at it. Keep loving each other. It will be and is worth it, every day of your lives, together, forever

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Bianca Slade January 24, 2015 - 9:50 am

Thank YOU! xxxx

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Marilyn Pannett January 24, 2015 - 12:56 am

How courageous! Thank you for sharing!!!!

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Bianca Slade January 24, 2015 - 9:51 am

Thank YOU. x

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Cindy Spencer February 12, 2015 - 11:25 pm

Love this cake! How long would you suggest it can be kept?

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sonia April 19, 2015 - 6:04 pm

what a beautiful blog. xxx

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Bianca Slade April 20, 2015 - 4:06 pm

Thank YOU!!! I am glad you like it. Be sure to keep me posted on how you are going with the recipes. x

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Clare Ag O'Donnell May 21, 2015 - 4:22 pm

Hi Bianca, I am new to your blog and am going crazy with amazement at how simple and delightfully tasty your recipes are. So this cake, is it a no bake cake? Could you bake it if you wanted or is raw the way to go? Clare x

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Bianca Slade May 21, 2015 - 5:43 pm

Welcome!! I hope you find many recipes that you enjoy.Be sure to let me know. x
I have only made this one as a no bake but I will be sure to test out a baked version. Keep your eye out.
We also have the orange and carrot cake which is baked and is very popular. I hope this helps a little.

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[…] Creamy CocoNutty Thai Carrot Soup recipe. I don’t know how many times I’ve made this Carrot Cake recipe from Bianca at Wholefood Simply. It’s super simple and […]

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[…] you would like to ice the cake this recipe works […]

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[…] have been tucking into more than my fair share of our No Bake Carrot Cake lately and I was a little sad yesterday when I opened my freezer and saw the container was […]

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David Mellor March 6, 2016 - 2:48 pm

This is a fantastic cake! Moist, just sweet enough. And that creamy icing is just fantastic. I look forward to trying other recipes.

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Bianca Slade March 15, 2016 - 1:43 pm

Thank YOU!! I really appreciate you sharing your fabulous pic and would love to hear how you go with anything else that you try. Thanks again, I am glad you enjoyed it.

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Ancy Archana Vidyadharan August 12, 2016 - 6:42 am

Hi David, roughly how many pieces would this recipe yield?

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David Mellor August 12, 2016 - 6:54 am

One. Two of your the sharing type. Maybe 12 to 14 if you want to make it last!

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Ancy Archana Vidyadharan August 12, 2016 - 10:08 pm

Haha….got it ????. Thanks ????

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Til June 21, 2016 - 1:32 am

Can’t wait to try this recipe!! I felt like I was reading my own thoughts and sentiments during this blog post, it’s refreshing and encouraging to know that I am not the only one experiencing these same struggles of life, love and marriage xx

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Stacey Lee Fenwick June 21, 2016 - 10:52 pm

Would soaking the macadamia nuts for an hour or so help to make the icing a more smoother consistency? Mine waa still a little lumpy

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[…] like to ice it cream cheese blended with honey works perfectly and for a dairy free option this recipe is […]

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Tracey Nelson August 17, 2016 - 11:47 pm

Beautifully written 🙂 so similar to my relationship with my beloved… love your blog and your recipes… thanks for sharing your world and your recipes 🙂

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Bianca Slade August 19, 2016 - 10:18 am

Thank YOU for your feedback and support! I would love to hear how you go with any recipes that you try. x

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Michael Flora September 16, 2016 - 7:38 am

Great recipe are the calorie counts available?

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Bianca Slade October 13, 2016 - 3:41 pm

Sorry I am not much help with that one. x

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Michael Flora October 14, 2016 - 12:41 am

I’ve made this several times in the last month. I made it for me because I’m the carrot cake fan in the house but my wife likes it so much she asked for it as her birthday cake. This is a great find.

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Bianca Slade October 22, 2016 - 10:57 am

Thank YOU!!! I really appreciate the feedback and I am glad it is being enjoyed. I would love to hear how you go with anything else that you try. x

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Celia March 18, 2017 - 7:36 pm

What can you use instead of dates??? Thanks

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Bianca Slade April 2, 2017 - 12:21 pm

I have only made these this way sorry x

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Sue Ruggeri June 2, 2017 - 7:01 pm

I haven’t made anything yet. I was only introduced to your website today by a colleague and I am so glad and can’t wait to start baking. I just want to tell you that your stories before the recipies are so wonderful to read and this one especially. I cried and smiled and felt every word. You will be hearing from me again I am sure to tell you how delicious the lemon and macadamia slice is.

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[…] My favourite, quick and easy dairy free icing is used on both the no bake and cooked Carrot Cakes in Natural Indulgence and works perfectly with this recipe. I don’t think I have shared that icing on the website as yet. One from the website that will work well but needs to be made in a larger quantity is this. […]

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Tania Ciccarone September 27, 2018 - 10:35 pm

Hi soo glad to hear from you with your lovely words ,recipes ,and just you ! U radiate on soo many levels soo sorry to hear about youre troubles hopefully it all works out … ive brought 1 of youre books and currently saving for the packs of cookbooks theyre lovely but thanks for the recipes on the website i and my family really apreciate them takecare

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