Like all of us here at Sporteluxe HQ, Scott believes life is too short not to have healthy treats. So we convinced the personal trainer and former My Kitchen Rules star to share his favourite raw cake recipe. This decadent-tasting dessert is taken from the Clean Living Cookbook (Hachette; $29.99) the second book Scott has co-written with his best mate and fellow PT Luke Hines. “We are big fans of carrot cake,” says Scott. “This one, naturally sweetened with dates and maple syrup, is a healthy reinvention of a classic.” Yep, there’s nothing more attractive than a man who trains hard and knows his way around a kitchen!
Raw carrot cake
12 pitted dates
1 cup raw walnuts
1 large carrot, coarsely grated
(about 2½ cups)
½ cup shredded coconut
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
pinch of salt
Cashew cream icing
1 cup raw cashews, soaked overnight
¼ cup maple syrup
1 teaspoon vanilla extract
juice of ½ lemon
pinch of salt
¹/³ cup coconut oil, melted
1 cup walnuts, to serve
1. Start by lining the base and side of a 20 cm round spring form cake tin with baking paper.
2. Put the dates and walnuts in a food processor and give them a quick pulse. Then transfer to a bowl and add the carrot, coconut, spices and salt, and combine by hand.
3. Spoon the mixture into the tin, then press down firmly to make the top level. Pop in the fridge and chill for 2 hours.
4. To prepare the icing, put the cashews in the food processor with the maple syrup, vanilla, lemon juice, salt and ¼ cup of water, then blend until smooth. This may take up to 10 minutes. Add the melted coconut oil and blend again to combine.
5. Spread the icing on the cake and smooth with a knife or spatula, then put the cake in the freezer for 2 hours.
6. Preheat the oven to 180°C, then line an oven tray with baking paper. Spread the walnuts on the tray and pop them into the oven for 8–12 minutes, or until golden brown. Remove from the heat and then wrap in a tea towel. Give them a good rub to remove the skins and then use a mortar and pestle to crush them.
7. Take the cake from the freezer and out of the tin. Let it thaw for 10 minutes, then take a hot, sharp knife and cut the cake into slices.
8. Sprinkle each slice with walnuts, then set aside to thaw for an additional 15 minutes before serving.