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The perfect guilt free carrot cake. Serve warm and with a Matcha latte on the side… 


Carrot Cake Base – works perfectly with leftover juice pulp

Makes a 12″ round cake tin (16 portions):

  • 5 medium carrots grated (or juiced and use the pulp – only if it’s pure carrot that you have juiced)
  • 150g of fine desiccated coconut
  • 50g of chopped cashew nuts
  • 15 pitted dates
  • 100ml of melted coconut oil
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg



  • Grate (or juice) your carrots
  • In your juicer: drink the juice and use the pulp. Double win!
  • In a food processor blend your cashew nuts to a fine powder
  • Add your desiccated coconut
  • Then add in your dates and blend until they are slightly broken down
  • Add your cinnamon and cumin
  • Tip this mix into a bowl
  • Add in your carrot and mix really well with your melted coconut oil
  • Tip the mix into your cake tin and press it down, compacting as much in as possible
  • Place in the fridge to set for a minimum of two hours


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Author Jay Halford

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.

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