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MY DARLING LEMON THYME

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little raw carrot cakes with orange maple cream {gluten + dairy-free} to celebrate 3 years!

little raw carrot cakes w/ orange maple cream

I find it fascinating to think of how we all have our own special callings in life. What may seem impossible to even comprehend to some, comes naturally to others. Take my friend Aidee for example. She knows how to make films. Yes, films. She also knows how to act and has just produced her first music video for our other friend Anna’s new single. Lets be honest, this baffles me. Both the singing part and the making a video part. I wouldn’t even know where to begin to undertake such a project. When I started high school I had great musical aspirations; I was first going to learn how to play the guitar, followed by bass guitar and then drums. 
I lasted approximately 2 weeks with guitar lessons before promptly giving up on any dreams I may have had of being a musician, and went back to fascinating about food. That there are actually people who can play the guitar (or any musical instrument for that matter), still blows my mind. That was not my calling, not even close.

I often look at people in awe when they tell me what they do for a living. You’re a teacher!? Wow, how do you have the balls to stand up in front of a class full of kids and more importantly… how do you handle that many kids in your face all day! You’re a doctor!? Wow, I know you’ve spent most of your adult life training to do what you do, but really, how do you deal with all the gross bits… and the blood. I’d faint. You’re an artist!? Wow, what I would give to have the talent and the discipline you have to create. You lucky thing (yes, brother Louie I’m talking to you!). You what, create and sew clothes!? Me, I can barely hand-stitch a button back onto a shirt. I wouldn’t even know where to begin to make something you’d actually be able to wear. How do you do what you do? (Yes, sister Jessie I’m talking to you!). You’re a shoemaker!? Wow, I can create many things, but shoes? Nope they are not one of them, you’re awesome (Yes, brother Ben I am talking to you!). You’re a builder? Respect to you, seriously. You build houses and stuff! Houses! Far out *taking my hat off to you*.

dates
cake prep
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Food has always been my one true love and thankfully cooking comes naturally to me, it always has. Sure there was a time when I was going to give it all up to train as an Ayurvedic practitioner and another time when I made jewellery for extra cash when the kids were little and I thought it might be kinda cool to do some kind of formal training so I could make more professional looking necklaces to sell. But food has always succeeded in pulling me back in. I day-dream of recipes, am constantly thinking of different combinations of flavours and for the first time in a long time, feel like this is my true calling. Writing and sharing my food and stories, right here and in my book (that you’ll all get to see early next year).

Tomorrow marks 3 years since I wrote my first post and 7 years of motherhood. Gulp.
3 years ago I would never have been able to imagine what this little space would have turned into and the opportunities it has given me. I get so much joy in sharing all these stories that have been rattling around in my head, and it’s the coolest feeling when someone I don’t even know cooks one of my recipes and loves it as much as I do. I’m gonna be completely clichéd right now, but this little community that we’ve created here means so much to me. I read each and every comment from you and I can’t thank you enough for the words of encouragement you have all left along the way. 

little raw carrot cakes w/ orange maple cream
little raw carrot cakes w/ orange maple cream
little raw carrot cakes w/ orange maple cream

Now what would a celebration be without cake? After sending Ada off to school this morning with 30 chocolate cupcakes for her early Birthday celebration I wanted to make something for myself, you know to celebrate my 3 years of blogging and to satisfy the sweet cravings I’ve been having for the past few weeks! You see, I’ve just finished a full-on 15 day herbal cleanse, so the idea of diving straight back into butter and sugar just didn’t feel right. Instead I’ve decided to make a ridiculously healthy (raw) version of the much loved carrot cake. And I gotta say, it hit the spot perfectly. 

It’s that time of the year again when boxes of fresh Californian medjool dates are as cheap as chips down here in Australia, so now is the ideal time to be making raw desserts. All of those traditional carrot cake flavouring are there, you’ve got the carrot, the walnuts and orange with just a teeny hint of cinnamon and ginger to add a bit of excitement. Most raw carrot cakes I’ve come across seem to be iced with a cashew based cream, but I’ve never really taken a liking to it myself (this could partly be blamed on the fact that I don’t own a high powered blender, so the icing is never ultra smooth?), so I’ve instead gone for a slightly more decadent topping of whipped coconut cream, with just a touch of orange and maple.

Thank you my lovelies, for everything. Here’s to another 3 years and beyond! xx

3 years of My Darling Lemon Thyme!
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little raw carrot cakes with orange maple cream
You will need to start this recipe the day before to give the cakes time to firm up a little in the fridge and to chill the coconut milk for the cream. For the cream you need to make sure the coconut milk you use is a natural one, no nasty additives, stabilisers and additives whatsoever, just coconut and water is all it should say on the ingredients list (really, this goes for every time you buy coconut milk though too). For a more detailed post on making whipped coconut cream, Ashlae recently wrote this great post. I always pick up the tins of coconut milk in the shop and give them a little shake, if you don’t feel too much movement or hear too much sloshing about then this is usually a good indication that brand is a good one to use. Some brands, even at room temperature in cold weather are thick enough to use without chilling, and feel solid when shaken. When I first started making whipped coconut cream a few years back I bought a whole range of different brands, put them all in the fridge overnight and experimented with which ones firm up the most when chilled. I’ve found most Asian brands from your local Asian grocers work great and I mostly use ‘Chef’s Choice’ or ‘Aroy-d’ brands here in Australia. ‘Ayam’ brand works great, but I don’t really like the flavour of it.
Makes 6.

2 medium carrots, peeled, ends trimmed + coarsely grated
1 cup (140g) walnuts, whole or pieces
1/2 cup (45g) shredded or desiccated coconut
15 medjool dates, pitted
3 tablespoons virgin coconut oil, melted if solid
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
the finely grated zest 1/2 orange (just zest the whole orange as you need some for the cream)
a pinch of fine sea salt

orange maple cream
1x 400ml tin of good quality coconut milk *see headnotes
1-2 tablespoons pure maple syrup
the finely grated zest 1/2 orange 
a pinch of fine sea salt

Day one: Place the tin of coconut milk into the fridge and leave overnight.
Place all the cake ingredients into a food processor and blend on high until everything is finely chopped and almost paste-like. I leave mine a little bit chunky still for added texture. Line a six-hole 1/3 cup capacity muffin tin with cling-film (glad-wrap for the kiwi’s or plastic wrap for everyone else!) and divide the mixture between each hole. Press down firmly to pack it down, cover and refrigerate overnight.

Day two: To make the cream, open the tin of coconut milk carefully and scoop off the thick cream that’s settled on the top and place it into a bowl, leaving behind the thin watery liquid at the bottom (this is great to add to porridge or smoothies so don’t waste it!). Use a whisk or electric beater to beat the cream until thick and billowy. Add in the maple and orange zest and whisk to combine. 

Serve cakes topped with a dollop of orange maple cream and serve immediately. Un-iced cakes will store happily in the fridge (covered) for 4-5 days.

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85 Responses

  2. Congratulations Emma! I love marking each year and thinking back over the community and knowledge and friendships gained, it's fantastic. Wishing you many more years xx

  4. I feel the same level of impressed at other peoples jobs. Builders and labourers amaze me. Love this sweet recipe

  5. Happy birthday My Darling Lemon Thyme, I look forward to the next 3 years of inspiration. Emma, these little cakes look divine, can't wait to make them with the sweet sweet winter carrots around xx

  7. Oh my goodness these look divine! Can't wait to try them …thank you so much for your beautiful blog. Your photos are stunning and I love your Kiwi humour and attitude. Well done you – aren't you clever!?! Kara xxx

  8. Happy happy three years! I adore carrots and am absolutely fascinated by the idea of a raw carrot cake, it looks and sounds so good 🙂

  9. I get such pleasure from reading your blog that it's so nice to read that you enjoy writing it just as much 🙂 These little cakes look like the perfect celebration treat! Look forward to more from "my darling lemon thyme"

  10. Congratulations, Emma! I know just what you mean about being awed at others' talents, the ones that are so far outside my own reach. But honestly, I know a lot of people feel that way when they look at your work. I do. Here's to what the next years bring! : )

    1. Oh wow Shanna. Thanks so much for your kind words, I feel the same about you and your beautiful writing! Lotsa love xx

    1. They are perfect to add sweetness and to bind all the ingredients together in a cake like this. I hope you try it xx

  12. So glad I found your blog — these look fantastic! Going on my 'must make' list. (Moving into a new house very soon and I get a real kitchen again!)

  13. Hi Emma, thanks for your inspiration. Just wondering how come coconut milk is used, would a can of coconut cream be thicker or too rich?

    1. I've tried it with coconut cream too, but for some reason it doesn't separate into thick cream and liquid like chilled coconut milk does? Don't ask me why, it seems to go against logic I know!? xx

  14. Congrats on your milestones! I love a raw carrot cake and your blend of citrus and spices sounds amazing : )Just remember that you are the 'teacher', the 'artist' all of those things in your own right, just in a different way! I'm sure those people are in awe of hat you do as much as you are of them ; ) I will be making these little cakes very soon! xx

  17. I live the look if these and would like to try to make them however I'm not seeing the recipe? Just the blog and the gorgeous photos. Help??!

    1. Hrmmm, have you read this post on a computer or just a ipad/phone? For some reason some of my readers have been having troubles on ipads/phones. Check on a computer and let me know if it's still not coming up.

  21. Happy Anniversary Emm!
    You must know that any recipe that calls for 15 (!) medjool dates also calls for a win at lotto eh? Lol
    Wee cakes sound delicious though 🙂

    1. Um, yeah. Sorry about that Janet! I know medjool dates are so ridiculously priced back home in NZ (about $1 each eh?), but while we live in Aussie I'm gonna make the most of the super cheap prices here (2.5kg box for $25!) 🙂 Wish I could send you some! xx

  22. Hi Emma, Just found this recipe & your website through Empowered Sustenance. Lovely to have someone in Aussie blogging thank you.
    I was wondering if you have any ideas what I could use instead of dates- can't eat them. Would coconut oil or butter be any good do you think?

    1. Ah I was wondering where all these new readers came from! Thanks for stopping by 🙂 If you can eat other dried fruit I'd use raisins/apricots/figs. If not, I'm guessing at a pinch a hefty amount of coconut oil (I wouldn't use butter, the end product would just feel like a lump of butter in your mouth.. ick) and some extra walnuts/coconut might hold it all together. Maybe a touch of honey/maple to sweeten? You'd have to have a play around xx

  23. Happy 3rd blog birthday Emma!

    You have great recipes and honest photos. I like your photos because they are not too stylised and contrived (too much of this on blogs these days!).

    Ai-Ling

  24. I cannot wait to make these. I love every little thing about them. Totally my kind of treat 🙂

    And congratulations on three whole years 🙂 Cheers to you, Emma, and all of the inspiring work you do here. xo

  25. I have read about Medjool dates here a few times and thought I would give this a try. It looked so good. So I bought my medjool dates having never actually eaten a date at all before. I thought I would just try one in the car as I hadn't had any lunch. Well that was a bad move as I hooked into the dates to the extent a) I felt a little ill b) I didn't have enough left to make this recipe. Oh well not to worry. Medjool dates are my new love.

    1. Oh JenK, I just laughed out loud reading your comment! Hehe. Too funny. Better luck next time, but seriously aren't they amazing things?! They are my secret weapon when that sugar craving hits.

  27. Happy Blogiversary, Emma! You're definitely a talented and creative person in the kitchen and I love the idea of this raw carrot cakes. Can't beat that delish orange maple cream! Yum 😀

  30. Happy, happy blogiversary, Emma! These cakes look absolutely exquisite – I wish I had one right now. I love this space, and look forward to the next three years. 🙂

  36. You cant stop blogging any time soon. I have only just found you (via a friend who forwarded me this recipee). Salivating at the thought of going back over 3 years of your recipees. I have tried other raw carrot cake recipees and yours is the best I have come across. The whipped coconut cream is inspired! Who would have thought you could whip coconut cream as you can cream. By the way I used coconut cream. Not so healthy but rich and creamy – any reason you use the milk instead of the cream? And a tip for those kiwis (like me) who balk at using medjool dates for anything due to price – whereever they are called for just use double or even tripple (if they are small) the amount of ordinary dates, covered and soaked with boiling water for at least 30 minutes. Drain before use. The soak water can be saved and used for other things, for example to cook porridge. Keep up the fantastic blog. You are very much appreciated!

    1. Hi Nicky!
      Thanks so much for your lovely comment 🙂
      I tend to use coconut milk as I find it separates better, but if you have luck with coconut cream that's great! It's just the cream part that you use with the milk anyway.
      Cheers for the tip on using dried dates, I often use them too xx

  38. I've just been directed to your blog and have spent the loveliest time beginning to explore this wonderful, warm, informative and inspiring space that you've created.

    Thank you for all that you share, the images, the recipes, the tips – your generosity is greatly appreciated.

    As soon as I've finished typing this, I'm scooting to the kitchen to pop the coconut cream into the fridge and get crackalacking with the recipe! x

  39. Oh….my…god. Standing in the kitchen, just made 2 batches of this because 1 was not enough, Holy moly. Seriously. so delicious, I just want to whip them out of the fridge now and eat them… magic. GO KIWI!

  40. This was my first foray into raw food and by joves is was easy and delicious.
    Don't have a food processor so just chopped everything as fine as I could, added a handful of almond meal and extra coconut oil (copha) to help them hold together and WAH LA am now feeling very virtuous ( though that feeling may be fleeting if I polish off the lot tonight :-P)

    Thanks a lot!

  41. Just had to leave a post. My girls(9 yrs & 7 Yrs)and I just got done making these little orange jewels. We used one of those manual food processors. Although, a little more time consuming, its a great way for the girls to feel really involved. We threw some hemp seeds and flaxseed meal in the mix. Delish! They are in the fridge now for tomorrow's afterschool snack. On second thought, I may just minus the topping and the girls can eat them for a quick but incredibly nutritious breakfast. My 9 year old does not like to eat breakfast(never has-even as a toddler-more of a late morning breakfast eater)but, I think this may be a perfect nutritious breakfast for her to eat on the way to school. Thanks for this yummy and versatile recipe!! Kind Regards, Lisa

    1. You could use any other nut or seed of your choice. Or simply leave them out altogether. They add a nice crunch, but if not tolerated just leave out or maybe add in some more shredded coconut instead. xx

  43. Lovely, they were very well received. I only refrigerated it for 1 hour though and they were a little soft, I'm looking forward to having left overs tomorrow after they've had a chance to harden up. I didn't use coconut cream on top but instead put a little dollop of thick greek yogurt, a pinch of orange rind and about 1/8th of a teaspoon of maple over the top. Thanks for the recipe!

  45. I've been craving carrot cake ever since I tried some at Trader Joe's, but now I'm looking for a raw version 🙂 This look delicious and simple to make. One question: do you think I can omit the dates considering that there is already walnuts and coconut for solidity?

  47. I know this is an old post but I just want to let you know that I have made this recipe so many times that I can now do it without coming here to have a look at the recipe. The biggest fans of this recipe are the ladies at the Retirement Home where my mom lives. Instead of making them into cupcakes I make them in small round bites. I have been asked for the recipes so many times and I always send them to your site and tell them to check out some of your other recipes.

    1. Hi Mello! Thanks so much for taking the time to write and let me know 🙂 That’s so awesome! xx

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