Raw Carrot Cake for the Easter Bunny

raw carrot cake2The Easter Bunny told me he was jealous. Jealous because at Christmas, children leave cookies out for Santa Claus when he brings presents. He also brings presents, or at least chocolate, he told me – but rarely finds anything waiting for him beyond the occasional carrot with a ribbon…

Would I make something special for him? Something with carrots (of course) and healthy enough so he wouldn’t end up looking like Santa Claus but still tasty enough to be more exciting than a carrot with a ribbon. And no chocolate. He was chocolated-out with all his deliveries which he admitted he might occasionally sample.

“A carrot cake?” I asked him. Raw, of course. And also free of gluten, dairy and refined sugar (because they have no room in a health-conscious rabbit’s diet).

“Yes!” He exclaimed. “With a creamy topping to compliment my beloved carrots,” he added.

So because the Easter Bunny asked, I was compelled to create this delicious, decadent-tasting cake that takes only minutes to make and contains wholesome Easter Bunny-approved ingredients.

The result? A double-layered cheesecake style cake with a layer of carrot deliciousness on the bottom and a lighter, cashew cream layer on top. This raw carrot cake is perfect to balance the chocolatey decadence of Easter or any other time of the year, really.

The spices used are ground cardamon and fresh ginger. Cardamon is botanically related to ginger and turmeric and I find the tastes are very complimentary. The lemon in the cashew cream brings a zest and lightness that compliments the earthy sweetness of the carrots and the magic of the spices.

Top your cake with with walnuts and dried flowers or whatever else inspires you (pumpkin seeds, roasted sesame seeds, chopped pistachios, cacoa nibs…)

…and don’t forget to leave a piece for the Easter Bunny!

Raw Carrot Cake

Ingredients – Base

1.5 cups buckwheat, quinoa or oat flakes

1/2 cup shredded coconut

3 large carrots, peeled and cut into chunks

1/2 tsp cardamon

small knob of ginger (about the size of a thumbnail)

a dash of unrefined salt

1/2 cup dried figs 

1.5 cup Medjool dates, pitted

Method – Base

Use a food processor for this – you need the S-blade and wider bowl a blender doesn’t have.

Start by blending the flakes until they are powder-like. The add the rest of the ingredients except the dates and figs in a powerful food processor and blend until the mixture is smooth. Then add in the dates and figs one by one through the feeding tube while the food processor is still running. Keep scraping down the sides if needed.

Once everything is combining, the mixture will be very sticky. Scrape it out with a spatula and press it into a cake form, preferably a small springform pan. Place it in the freezer while you make the topping.

Ingredients – Topping

1.5 cups cashews, soaked for a few hours, then rinsed

Juice + zest of 1 organic lemon

2 tbsp melted coconut oil (that’s about 1 tbsp solid) – you can also use butter if you prefer

2-3 tbsp maple syrup 

A few tablespoons water

Method – Topping

Combine all the ingredients in a food processor or blender and blend until the mixture is smooth. Add more water if needed to create a creamy texture. Add more maple syrup or lemon juice until you find the perfect taste for you.

Take your cake out of the freezer and top it with the cashew cream.

Return to the freezer to set for at about 3 hours. Take it out about 20 minutes before serving. You can then store it in the fridge for a softer consistency or a keep it in the freezer for a harder consistency.

Enjoy this Easter Bunny approved cake and have a wonderful Easter!

Recipe inspiration here.

Easter bunny approved

Chickpea Flour Crepes

Chickpea flour crepe

If you think about it, the role bread or dough plays is more of a supporting role than a starring role. A sandwich is more about the filling than the bread and pizza dough is more a carrier than anything else.

In my attempt to recreate this supporting role of carrier, I came up with this recipe, inspired by the Italian farinata and French socca, but simplified to only 2 ingredients: Water and chickpea flour. Chickpea flour is just ground chickpeas and can be found in Indian speciality stores or organic stores, usually in the gluten-free flour section.

I usually make these crepes as a way of jazzing up leftovers – here I had some tomato, mozzarella and basil salad, sweet potato, chickpea and Feta stir-fry and some homemade sauerkraut that needed finishing!


Same quantity water and chickpea flour – for 2 people 1 cup of each

A dash of unrefined salt and herbs or spices if desired. I find that ground cumin goes very well.


Mix everything in a bowl and leave to rest for at least 30 minutes. This makes the chickpea flour easier to digest.

Heat a little coconut oil in a frying pan and add some batter. Flip the crepe when the side is cooked.

Serve with any filling or topping – works particularly well for leftovers! You can also fold the crepe in half to make it more sandwich-like.


Chickpea flour crepe2

Food Glorious Food in London

I just spent a few days in London with my husband, enjoying impressive exhibitions, dizzying shopping and of course, glorious food.

Travel is always an opportunity to try new food so I took some photos for a little culinary inspiration!

A big trend at the moment in healthy food is the Vegan Raw Food Movement where food is not cooked above 42 degrees centigrade to preserve nutrients and enzymes. I find the focus on plant-based, unprocessed foods very appealing and was curious to try a restaurant serving only raw foods. If you are interested, I share some of my tried and tested recipes for raw desserts here.

Lets start with some raw food photos:

Raw crackers made from seeds and avocado

Raw crackers create an avocado ‘sandwich’ @ 42 Raw

The Danish restaurant 42 Raw

Raw food restaurant 42 Raw

Raw noodles made of shredded carrots and zucchini instead of pasta

Noodles made from shredded carrots and zucchini instead of pasta were surprisingly good @ 42 Raw

Raw chocolate cake

Raw chocolate cake @ Down to Earth Café


And here are photos of some more delicious food: 

Vegetarian Pad Thai at Wagamama

Vegetarian Pad Thai @ Wagamama

Grilled vegetarian dumplings at Wagamama

Grilled vegetarian dumplings @ Wagamama

Quinoa with a Halloumi cheese and pepper pie

Quinoa with a Halloumi cheese and pepper pie at Down to Earth Café

A healthier English breakfast

A healthier English breakfast at Down to Earth Café

Sweet potatoes Indian style at Chakra

Sweet potatoes Indian style @ Chakra

In addition to eating well, we also explored Whole Foods Market, the American health-mecca, and Borough Market, one of the best food markets I have ever been to. Here are some photos of Borough Market:

Borough Market

Borough Market

Wheatgrass about to be juiced

Wheatgrass about to be juiced

Pumpkin & squash

Pumpkin & squash

Different types of onions

Different types of onions

Fresh fruit and veg

Fresh fruit and veg

Love this old sign

Love this old sign

Some Like It Raw

Raw Chocolate Avocado Pie

I am a big fan of raw desserts. They are dairy and gluten free and always use healthier sugar alternatives like dates or maple syrup. Oh, and did I mention they are also super easy to make, needing very few ingredients and no baking time?

Kitchen gadget-wise, it is best to have a good food processor  which can reduce nuts and dates to a smooth mixture. I just got a food processor but before that I was using a blender which can work, but isn’t ideal!

Because there are so few ingredients, it is essential to use the best possible ones. So real sea salt rather than refined salt (read more here), good quality dates (I often use medjool dates), good quality cacao (WITHOUT the fat removed), raw, organic nuts etc.

One of my favorite recipes is Raw Chocolate Avocado Pie. AVOCADO you think?  Yes, avocado actually gives a creamy texture that replaces the dairy used in many recipes. Of all the people I have made this for, only 1 person ever guessed there was avocado in this pie!


Crust: Combine the below ingredients in a food processor and pulse, then press into a pie dish and put aside:

1 cup dried shredded raw coconut

1 cup almonds (it is best to soak the almonds for a few hours to improve digestibility)

1/4 cup dates (preferably medjool)

1/2 tsp sea salt

1 1/2 tsp coconut oil or olive oil

Chocolate layer: Combine the below ingredients in the food processor and mix until creamy, then pour over crust and refrigerate for a few hours before serving. I topped mine with cacao nibs for some added crunch. 

2 large ripe avocados

1/2 cup unsweetened and full fat cacao powder

1/2 cup maple syrup

dash of vanilla powder

1/4 tsp sea salt


photo-6 photo-8 photo-7 photo-9


Here are some other great raw dessert recipes:

Raw Cashew Raspberry Pie – this comes out very sophisticated-looking :)

Raw Brownies – these are just amazing – so similar to the real thing!

Raw Cacao Fudge Bites

Raw Date Squares

Raw Cacao Nib Cookies