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No Bake Carrot Cake

Serves 6–8                                                      

Preparation time 20 minutes + standing time



Add the carrots to a food processor and process until very finely chopped. Transfer to a clean tea towel and squeeze out as much excess liquid as possible. (Save the juice for drinking later!)

Blend the almond meal, dates, spices and a pinch of sea salt for until the mixture sticks together. Add the carrot, coconut, sultanas and most of the walnuts. Pulse until well combined.

Double line a 15 cm (6 in) springform cake tin with plastic wrap. Firmly press the mixture into the tin, ensuring there are no air pockets. Chill in the fridge for at least 1 hour.

Combine the labneh and maple syrup in a bowl to make a frosting. Remove the cake from the tin, then spread over the frosting. Scatter over the remaining walnuts to serve.