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Carrot Cake

Behind this amazing carrot cake recipe is this time a trip to a magical India and ZEST Health Food Cafe in Goa.
We loved this cake and ate it every day and night. Its taste memoryes goes way pack to childhood memoryes. When we return to Finland, we missed the cake so badly that we tried to get a similar taste with our own skills, but couldn´t get the same result. Luckily, we remembered the name of the restaurant and decided to ask them for a recipe.
ZEST replied and told the incredients and even the instructions for making the cake. What a great surprise, because this is unfortunately not very common. We have even been asked not to take any photos of the menu because the owner had doubts about us that we are neighboring restaurant workers. The competition is clearly tough and thats good, because vegan and raw food restaurants make really important job everyday by showing people how delicious food we can do without products of animal origin. Thats why we think that its super important to share your knowledge.

Now we decited to ask Zest that is it ok for them if we could share the recipe in our blog and we got a positive answer.

Thank you once more for the opportunity to visit your restaurant and taste the delicacies of the East that were like a piece of fairy tale and that you shared this amazing recipe with us and our readers!

Photo: Peter Linden Photography

Cake base incredients:
2 1/2 cups of chopped carrots
1 cup of walnuts
1 cup of dates
1/2 cup of grated coconut
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
A pinch of salt

Cake couting incredients:
1 cup soaked cashew
1/4 cup of water
3 tablespoons maple syrup (or, for example, soaked dates)
1 teaspoon vanilla
1 pressed lime
A pinch of salt
1/3 cup coconut oil
Nuts and cinnamon for dusting

Cake Base:
– First mix walnuts and dates. Soak the dates if necessary to make them soft.
– After that add coconut, spices, carrots and salt.
Press the mixture into a cake mold lined with grease-resistant paper and but it in the fridge

Cake Couting:
Mix cashew nuts, water, maple syrup (dates), vanilla, salt, lemon and coconut oil and mix.
Spread over the cake and freeze for 2 hours.

Photo: Peter Linden Photography

We recommend using organic nuts and washing, soaking and drying them before use. When soaked, the nuts protection mechanism opens up and the amount of phytic acid and enzyme inhibitors is reduced, that makes them much easier to handle for your digestion. Nutritional values are also increased by soaking and even more in a possible germination.

Soaking: Rinse the nuts and soak them in plenty of water overnight or at least 2 hours. Finally, rinse and dry them by spreading or drying in a maximum of 42 degrees with dehydrator.

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I am a 31 years old professional photographer. In addition, I occasionally work at and ecostore Ekokauppa Ekolo. I have been vegetarian 17 years & year ago I started as vegan. My hobbies include gym, food, traveling, renovating, interior decoration and gardening. My motto is: love without limits!