Carrot And Tea Cake Recipe

Super easy, no baking required, healthy and delish!

Boost your happiness with this moist, grain-free cake full of delicious flavor. We used organic produce wherever possible but keeping it delicious and healthy is our main aim.


  • 2 bags of Organic Black Tea with Cinnamon
  • 2 cups of water
  • 2 cups of cashews, soaked in the brew mixture
  • 1 to 2 tablespoons of fresh lemon juice
  • 2 tablespoons of liquid coconut oil
  • 1/3 cup of pure maple syrup
  • Water, as needed to achieve desired consistency.

Now for the cake:

  • 2 large carrots, peeled
  • 1 1/2 cups oat flour or buckwheat flour
  • 1 cup pitted dates
  • 1 cup dried pineapple
  • 1/2 cup unsweetened dried coconut
  • 1/2 teaspoon ground cinnamon


  1. Make the frosting by blending all ingredients until smooth and setting aside.
  2. Grate 2 large peeled carrots and blend with remaining cake ingredients until finely chopped and slightly wet/sticky.
  3. Press half of the cake mixture into the bottom of an adjustable spring-form pan (approximately 6 inches).
  4. Spread about 1/3 of the frosting on top of the cake mixture and freeze until the frosting is hard.
  5. Press the remaining cake mixture on top of the hardened frosting.
  6. Allow the cake to set in the fridge overnight before frosting the remaining cake.
  7. Frost the cake and enjoy! This recipe was inspired by Rawsome Vegan Baking by Emily von Euw.
Carrot And Tea Cake Recipe - Madura Tea
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