Deconstructed Carrot Cake


Imagine carrot cake minus the cake... Ok it may not sound spectacular but this recipes actually is super stellar! It embraces all the warm spices of carrot cake and best of all you can really appreciate the true sweetness of the carrots this time of year. Now when you make this recipe, promise me to use local organic carrots as they tend to be bursting with natural sweetness that are transformed when roasted! The cashew cream is reminiscent of the traditional cream cheese frosting, which slightly tart flavor balances the sweet. The granola like toppings adds a much needed crunch and nuttiness. I've been eating this on repeat for breakfast the past week (with a golden mylk latte).

Added benefits: satisfying, not overly rich, nutritionally dense, and although simple, your friends will be wowed by how beautiful it is!


Deconstructed Carrot Cake

Roasted Carrots

  • 4 carrots sliced diagonally

  • 1 tsp of cinnamon

  • ½ tsp of ginger

  • 1 tsp on coconut sugar or honey

  • 1-2 tbsp coconut oil or ghee

  • Salt to taste

Melt coconut oil and toss with carrots and spices until well covered. Line a baking sheet with parchment paper and place carrots so that they are close but not overlapping.

Roasted at 375 *F for 40 minutes flipping once half way through. Set aside.

Cashew Cream

  • 1 cup cashews

  • 1/2-1 cup water

  • Juice of ½ lemon

  • Orange zest

While carrots are roasting, presoak 1 cup of raw cashew for 4 to 8 hours in 2 cups water. Drain fluid and add cashews, plus one cup of filtered water and a table spoon of lemon juice to a blender. Blend on high until cashews are a yogurt consistency.  Zest with 2 tsp of orange zest


  • ½ cup pumpkin seeds

  • ¼ cup coconut flakes

  • ¼ cup dried mulberries (alternative organic golden raisins)

  • ½ tsp cinnamon and sea salt

  • A drizzle of local honey and bee pollen (reserved)

To assemble. Place roasted carrots on dish and pour over ¼ cup of cashew cream. Sprinkle with topping mixture plus a drizzle of honey and serve.