Ingredients
- 2 cups nuts & seeds (eg; pumpkin seeds, sunflower seeds, almonds, cashews, brazil nuts etc)
- 2 cups grated fresh carrots
- ½ cup date paste
- 1 cups coconut
- ½ cup dried fruit (raisins, sultanas etc)
- 1 Tbsp cinnamon
- 1 tsp mixed spice
- ¼ cup coconut oil (melted)
- Cashew Cream Topping:
- 1 cup soaked cashews
- 2 Tbsp lemon juice
- ¼ cup brown rice syrup (or maple syrup)
- Pinch salt
- ¼ cup coconut oil (melted)
- 1 can coconut cream (chilled overnight – discard watery part and whip until thick)
Tags
Desserts
Baking
Vegan
RawBaking
Raw Carrot Cake
Method
- Blitz nuts & seeds in food processor until crumbs
- Add everything to a large bowl and mix well together
- Take half of the mixture and blitz in food processer until blended down (no need for it to be super fine)
- Add back into the mixture and blend well (this is more successful and thorough done by hand)
- Press into lined tin/container, chill while preparing frosting
- Blitz cashews with lemon juice in food processer until very fine paste (a little patience but it will break right down until if you rub it between your fingers it should be smooth with no crumbs)
- Add syrup, salt and coconut oil and blitz well together (this is a good time to taste and adjust any additional ingredients to your preference)
- Transfer to a bowl and fold in whipped coconut cream until fully combined
- Spread onto carrot mixture and return to fridge for at least 2-3 hours to set
- To make date paste: Chop dates, soaked in just enough hot water to cover, leave for at least 20mins
