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Chai Spiced Raw Carrot Cake with Coconut Yoghurt Cream Cheese


Carrot cake

  • 1 cup dates, soaked in hot water for 10mins
  • 1 cup raisins, soaked in hot water for 10mins
  • 3 carrots, grated
  • 2 cups walnuts
  • 2 cups shredded coconut
  • 1 cup raisins
  • 2 ½ tsp Naked Paleo Reishi + Chai Mylk Infusion Powder
  • ¼ tsp salt

Coconut yoghurt cream cheese


  1. Prepare your mini muffin moulds or baking tray with greaseproof paper.
  2. Drain the dates and raisins and put them into a food processor and blend until a smooth paste. Remove and set aside.
  3. Add carrots, walnuts and shredded coconut to the food processor and pulse until they are coarsely ground. Add the date mixture, Reishi + Chai powder and the salt and pulse until everything just comes together.
  4. Transfer to a large bowl and gently mix the remaining raisins through the mixture.
  5. Add the mixture to your desired container and firmly press into place. Pop in the fridge to chill while you prepare the cream cheese.
  6. For the coconut cream cheese, drain and rinse the cashews thoroughly then add all the ingredients to the food processor or high speed blender and blend until smooth.
  7. Pour the cream cheese mixture over the top of the carrot cake and place everything in the freezer to set for 2 hrs.
  8. When you are ready to eat, remove from the freezer 20mins before and left defrost slightly.

This cake is best stored frozen and eaten cold.

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