Raw apple and carrot cake

Raw apple and carrot cake

Discover these nourishing recipes that support digestive health and detoxification by Nutritionist and Chef, Christine Bailey (christinebailey.co.uk).

A light, raw cake using lucuma and raw cacao to create a delicious caramel flavour. Instead of using a large cake tin, you could press the mixture into individual moulds.

Makes 12 portions

Preparation: 20 minutes

Storage: Will keep in the fridge for three days


  • 2 carrots, grated
  • 2 apples, grated
  • 115g/4oz/1 cup pecans, finely ground
  • 85g/3oz/1 cup shredded coconut
  • 2tbsp lucuma powder
  • 2tbsp raw cacao powder
  • ½ tsp ground cinnamon
  • Pinch of salt
  • 150g/5½ oz/1¼ cup raisins
  • 60g/2¼ oz dried apple, soaked for 15 minutes
  • 60g/2¼ oz dates, soaked for 15 minutes
  • 1 whole orange, peeled and pips removed


  • Finely grate the apple and carrots. Place in a large bowl with the nuts, lucuma, cacao, cinnamon, salt and raisins.
  • Drain the dried apple and dates and place in a blender with the orange. Process to form a paste. Add to the nut mixture and combined thoroughly. Place the mixture in batches in a food processor and pulse to form a wet dough. Do not over mix.
  • Press the mixture into a greased, lined 20cm (8inch) cake tin and chill for two to three hours before serving.
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