Raw Carrot Cake Slice

Vegan and Gluten Free



1 packed cup grated carrot

1 cup dates, soaked in hot water for 5-10mins then drained

1 ½ cups walnuts, raw, whole

½ cup desiccated coconut

2 heaped tbls almond flour

1 tsp cinnamon

1 tsp ground ginger

½ tsp nutmeg

Pinch sea salt

2 tsp vanilla extract

2 tbls Wellgrove Liquid Olive Leaf Extract OR 4 Wellgrove Olive Leaf Extract capsules, break open


Coconut Cashew frosting (optional):

¾ cup coconut yogurt

¾ cup raw cashews, soaked in water overnight then drained

1-2 tbls maple syrup

1 tsp vanilla extract



  1. Add the walnuts, cinnamon, ginger, nutmeg, salt, and vanilla extract to a food processor and pulse until crumbly.
  2. Add the dates, carrot and Wellgrove Olive Leaf Extract and pulse again until it looks like a crumbly dough.
  3. Add in coconut and almond flour and quickly pulse until just mixed through. Be careful not to over pulse (the mixture will feel sticky and look crumbly in texture).
  4. Line an 8x8 inch pan with baking paper.
  5. Spoon the carrot cake mixture into the pan and spread out evenly with a spatula.
  6. Place in the freezer to set whilst making the frosting.
  7. Once frosting is on, freeze for 4 hours until set.
  8. Cut into bite sized squares with a sharp knife.
  9. Best kept in the freezer, and taken out 30 mins before enjoying, or refrigerate until ready to eat.

 For the frosting:

  1. Add cashews to a food processor or blender. Blitz until broken up and crumbly.
  2. Add the coconut yogurt, maple syrup and vanilla extract and blend until smooth and creamy (this may take a few minutes).
  3. Spoon onto the carrot cake and spread out evenly.