09/03/2026
In honour of International Women’s Day yesterday, we’re sharing a recipe that celebrates nourishment, balance and women’s health. 🌿
This Raw Carrot Cake with Lemon Ricotta Frosting is packed with wholesome ingredients like walnuts, chia seeds, dates and carrot - providing healthy fats, fibre and nutrients that support a balanced diet.
Ingredients
½ cup (85 g) pitted medjool dates, chopped
2 tablespoons chia seeds
1 cup (115 g) walnut halves
3 tablespoons shredded coconut
½ teaspoon ground cinnamon
½ teaspoon nutmeg
2 cups (310 g) grated carrot
Frosting
200 g (7 oz) reduced-fat ricotta cheese
Juice and grated zest of ½ lemon
1 tablespoon maple syrup
Method
Mix together the dates, chia seeds and 3 tablespoons of warm water in a small bowl. Soak for at least 5 minutes.
Set aside a small handful of walnuts for decorating, then blitz the remaining walnuts in a food processor for 30 seconds. Add the soaked dates, chia seeds and water to the bowl and process again until a paste forms.
Add the coconut, cinnamon and nutmeg and process again for 30 seconds.
Transfer the walnut and date mixture to a large bowl and add the grated carrot. Mix well.
Spoon the mixture into a lined shallow baking tin or individual ramekins and refrigerate while you make the frosting.
To make the frosting, blend the ricotta, lemon juice and zest, and maple syrup in a food processor until smooth.
Spread the ricotta icing on top of the cake and refrigerate for at least 20 minutes to set. Decorate with the reserved chopped walnuts before serving.
These recipes come from The Australian Healthy Skin Diet by Accredited Practising Dietitian Geraldine Georgeou, which highlights the connection between nutrition, skin health and overall wellbeing.
https://www.australianhealthyskindiet.com.au/
