No Bake Carrot Cake

Serves 6–8                                                      

Preparation time 20 minutes + standing time


  • 750 g (1 lb 10 oz) carrots, peeled and roughly chopped
  • 125 g (41/2 oz/11/4 cups) almond meal
  • 245 g (83/4 oz/11/2 cups) fresh pitted dates
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 90 g (31/4 oz/1 cup) desiccated coconut
  • 4 tablespoons sultanas
  • 140 g (5 oz/1 cup) walnut pieces, chopped
  • 1 cup Labneh[1] [2] 
  • 2 tablespoons maple syrup[3] 


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.