So it was my birthday last week!

And you and I both know I usually take any and every opportunity to bake a cake . . .

Evidence →here, →here, →here and →here

but I just wasnt feelin’ it.

So I didn’t.

It’s my birthday, I do what I want yo!

I did however make this incredible carrot cake that is all kinds of healthy, no baking required!

So this week for test it out Tuesday – Healthy No-Bake Carrot Cake is what we are having.

Thanks to the inspirational Teresa Cutter for sharing such a deliciously simple yet incredibly decadent (and healthy) recipe.

Simply throw a few ingredients into a food processor or blender, stir through some oats, press it into your cake pan and boomshakalocka, you’re done!

Well you do have a wait a few hours for the cake to “set” (I left mine overnight) which really was the hardest part. My cake may have been a little taller had I been able to resist “testing” bite after bite after bite after bite after bite of the dough.

What . . . it’s my birthday . . . I do what I want yo!

This cake is light and refreshing with all your traditional carrot cake flavours yet at the same time manages to be hearty and filling thanks to all the nuts, seeds and oats. The slight hum from the orange zest acts as a sort of in built palate cleanser that has you wanting to go back for bite after bite after bite after bite after bite.

Then theres the frosting . . . simply a little of your fave Greek yoghurt, sprinkled with some chopped walnuts which add a delicious, buttery crunch, a couple of dried cranberries for some extra tart sweetness (because come on who doesn’t love a little extra tart sweetness now and then) then drown drizzle it all with some of the finest maple syrup you can get your hands on. After all it is my birthday, I do what I want yo. It really is the perfect balance.

Healthy, indulgent  no-bake carrot cake that comes together in minutes. Packed with sneaky protein and loads of fibre, healthy enough to have yourself guilt free cake for breakfast, while at the same time being decadent enough to serve as a divine, delicious and indulgent after dinner treat.

Make it, eat it, love it. Think outside the square xoxo

Healthy {No-Bake} Carrot Cake with a Twist
Adapted from this recipe by the incredible Teresa Cutter
Makes one sweet 6 inch cake that serves 8+

Ingredients –

1 cup almonds

1 Tablespoon of chia seeds

1/3 cup rolled oats

1/2 teaspoon of ground cinnamon

1/8 teaspoon of ground ginger

1/8 teaspoon of nutmeg

1/8 teaspoon of salt flakes

6 dates (I use medjool), pitted

1 1/2 teaspoons of vanilla extract

1 large carrot grated

zest of 1/2 an orange

1/8 of a cup of dried cranberries, finely chopped

Optional but recommended for serving –

2 Tablespoons of Greek yoghurt

2 Tablespoons of Walnuts, roughly chopped

1 teaspoon of dried cranberries,

A good drizzle of Maple syrup

Method –

1 – In a food processor or blender, process almonds, chia seeds, orange zest, spices and salt until coarsely chopped.

2 – Add dates and process again until well combined.

3 – Add carrot and vanilla and process again until combined. The mixture should come together into a wet sort of dough.

4 – Transfer your cake batter to a bowl and stir through rolled oats.

5 – Add chopped cranberries and stir to combine.

6 – Line your cake pan with cling wrap and pour in your cake batter. Use a spoon to firmly and evenly press down the dough.

7 – Cover and refrigerate for at least 2 hours. I left mine over night.

8 – Carefully remove your cake from the cake pan and place on a serving board or plate. Frost with a little Greek yoghurt and sprinkle with handful of walnuts and a few extra dried cranberries, drizzle with maple syrup, slice and serve.

Enjoy xoxo

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Question of the day –

If you could have any type of cake for your birthday, what would it be?