was successfully added to your cart.


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


More Recipes  /  View All Recipes

BLONDIES ! Chocolate chip, peanut butter blondies.

| Lite Bites, Main Dishes, Recipes | No Comments
These absolutely blow my mind! I never would have thought that something so delicious could be made so quickly, from so little ingredients.

Baked Chickpea Falafels – Baked not Fried!

| Lite Bites, Main Dishes, Recipes | No Comments
These baked falafels make a perfect addition to so many meals.

Be the first to hear about all of my latest recipes and events

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.

More posts by Jay Halford