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Raw Easter Carrot Cake Recipe - Musgrave MarketPlace BACK

Raw Easter Carrot Cake Recipe

Dessert Recipes | 16th March 2019

Gillian McConnell is the consultant dietitian for Musgrave MarketPlace. Gillian has worked as a dietitian for over 18 years and brings a huge depth of knowledge in this area. Below, Gillian presents her Raw Easter Carrot Cake Recipe.

What You’ll Need

  • 150g of Raw Grated Carrots
  • 100g of Walnut Kernels
  • 70g of Raisins
  • 180g of Dried Dates
  • 100g of Desiccated Coconut
  • 1 Tbsp of Sunflower Seeds
  • 1 Tsp of Vanilla Extract
  • 1 Tsp of Ground Cinnamon
  • 1/2 Tsp of Ground Ginger
  • Juice of Half a Lemon
  • Pinch of Salt
  • 250g of Extra Light Cream Cheese
  • 250g of 0% Plain Greek Yogurt
  • 200g of Icing Sugar

Creating the Dish:

Line a 20cm cake tin with baking paper.

Place the cake ingredients (the first 11 ingredients) into a food processor and pulse until completely broken down and sticking together.

Press the mixture firmly into the prepared tin.

To make the icing, mix the cream cheese, greek yoghurt and icing sugar together and spoon over the cake.

Decorate with a few walnut halves.

Place in the fridge to set for 2 hours.

This recipe contains 251 Kcal/100g

Want to read more about what Gillian believes in one of the top diets for 2019? Read her post on The Mediterranean Diet.