vegan lemon cream

raw carrot cake slice with lemon cream (vegan)

13th August 2015


Packed up and ready to go home to Portugal, after being in Australia for three magical weeks with family.

Winter here – Summer there.

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Just before I left home, I photographed and experimented with this recipe for a series of raw foods compiled for ‘Holmes Place Magazine’.  I made it a few times for the Jivana Yoga Programme with an all-around enthusiastic thumbs-up response.  I am looking forward to making it again on arrival.

Simple and grounding when life seems anything but – in-between places and planes.


raw carrot cake slice with lemon cream

Serves 12

You can use spice powders that have already been ground, just reduce the amounts, but I find that the freshly grated ginger and ground spices make a huge difference in the aromatic taste of this heavenly raw carrot cake slice.  It is well worth the extra effort.

Recipe slightly adapted from here and here.


2 cups/220g or 2 medium carrots, finely grated

1 cup/90g rolled oats

¾ cup/60g dried coconut

1 cup/90g roasted walnuts

1 heaped tsp cinnamon powder

1 Tbsp freshly grated ginger

¼ tsp freshly grated nutmeg (can use the smaller side of a box grater)

3 pods cardamom (¼ tsp)

a pinch of salt

1½ cups/135g Medjool or soft dates (about 11 dates), pitted

¼ cup/35g dried cranberries

lemon cream

1 cup raw cashews – soaked 4 hours

1 vanilla bean

1 Tbsp solid coconut oil

4 Tbsp lemon juice

4 Tbsp maple syrup/honey

zest from two lemons


1.  Line a 9-inch square tart pan with baking paper or if you have a 9-inch square loose-based pastry tray.

2.  Wash and peel the carrots, then grate them using the smaller grater attachment of a food processor or the smaller side of a box grater. (If using the box grater, you may have to squeeze out any excess juice.) – set aside.

3.  In a food processor or high-speed blender, grind the oats until they begin to make coarse flour, then add the coconut and process for 15 seconds more. Add the walnuts and process for 15 seconds – transfer to a medium-sized bowl.

4.  Remove the outer pods from the cardamom, place the seeds in a mortar and pestle and grind until you have a rough powder.  Grate the nutmeg and ginger using the smaller side of a box grater, then add the spices and ginger to the oat mixture along with the salt and cinnamon powder – pulse to combine. Transfer to a medium bowl.

5.  Add the grated carrot, dates and dried cranberries to the food processor and mix until the dates become well incorporated and chopped. There will be chunks of date pieces.  Combine this with the oat mixture, mixing everything by pressing with the back of a metal spoon.  Ensure everything is well incorporated, and you break up the grated ginger.

6.  Press the cake mixture as evenly as possible into the pan.  Set aside.

prepare the lemon cream 

7.  Drain the cashews and place them in a high-speed blender.

8.  Run a knife down the length of the vanilla bean, scrape out the seeds and add to the blender along with the coconut oil, lemon juice, zest and maple syrup – puree until smooth.  Taste and adjust the amount of lemon or maple syrup.

9.  Spread the lemon cream evenly over the cake.

10.  Garnish with coconut, lemon zest, roughly chopped pumpkin seeds or walnuts and edible flowers.  Cover and place in the refrigerator for at least 2 hours before cutting into small squares. Find a quiet corner in the garden and enjoy the vibrancy of this food!


Goodness shared by Stacey

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