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A dehydrator is certainly something anyone seriously considering going raw should probably invest in. That being said, we don’t own one and that isn’t something thats going to stop me in my quest to develop more savoury raw dishes. So i would like to present ya’ll with Green & Leithy’s Thai Savoury Carrot Cake.

Take the basic principles of a raw cheesecake and the idea of a raw carrot cake, merge them together, sprinkle some Green & Leithy KAPOW dust into the mix and hey presto! Kick asse Savoury Carrot Cake.


Yes, this is one of our more experimental dishes so have an open mind and an open palate. The crust is an unusual play of almonds, figs, coconut and fennel seeds. The fennel accentuated the inherent sweetness of the other ingredients whilst also balancing things out with an earthy, savoury flavour. The cake is a textural feast of shredded carrots, sunflower seeds and oats, fragranced with fresh ginger, lime zest, garlic, chilli, coriander, celery and red onion. A wee sprinkle of nutritional yeast (not entirely raw so you can easily omit) adds another quiet layer of savoury to the overall taste.

Its all going on in this dish- your teeth sink into creamy oats and seeds, then crunch through some fresh carrot, get sidelined by the thai vibe and end on a startlingly good sweet/ savoury see-saw. A culinary playground. Happiness is raw child’s play! Get experimenting!

(Serves 4, Vegan, Gluten Free, RAW)
For the base:

  • 100g raw Almonds
  • 30g shredded Coconut
  • 6 dried Figs
  • 1/2 tsp Fennel Seeds
  • pinch of Pink Salt
  1. Line a small cake tin with parchment
  2. Blend all ingredients until the stick together
  3. Press into the cake tin
  4. Cover and refrigerate whilst preparing the cake

Thai Carrot Cake:

  • 2 Carrots, diced
  • 1 stick of Celery, roughly chopped
  • 1/4 Red Onion, roughly chopped
  • 1 clove of Garlic, grated/ minced
  • 1 thumb of Ginger, grated/ minced
  • zest and juice of 1 Lime
  • 1 tbsp Nutritional Yeast (optional)
  • 50g Oats, gluten free
  • 1/2 tsp Nigella Seeds
  • 1/2 tsp Pink Salt
  • 1 tbsp Coconut Oil, Melted
  1. Throw everything in a blender and blitz until fairly smooth
  2. Spoon onto the base, cover and freeze for 1 hour