Raw Carrot Cake with Cashew Cream

I possibly couldn’t resist posting about the Raw Carrot Cake I tried for the very first time. Absolutely delicious! Actually this was an outcome of my forgetfulness since I had forgotten to buy a present for A Very Important Person and had to compensate the mistake – quickly!

The cake is nicely balanced, dense but not too heavy, sweet but not overly sugary. In fact the recipe suggest to use only maple syrup as a sweetener!

Next time you need to surprise a healthy-vegan-raw-organic-person try this one and your success is guaranteed! And let me know how it went!

Raw Carrot Cake
Raw Carrot Cake

And the recipe:

Cashew frosting:
2 cups cashews, preferably soaked for a couple hours
1-2 tablespoon lemon juice
2 tablespoons liquid coconut oil
1/3 cup maple syrup
Water, as needed

2 large carrots, peeled
1 1/2 cups oat flour 
1 cup dates
1 cup dried pineapple (or more dates)
1/2 cup dried coconut 
1/2 teaspoon cinnamon

note: 1 cup = 128 g

To make the frosting:

Blend all ingredients in your high speed blender until smooth, adding as little water as possible. Put in a bowl and set aside.

To make the cake:

Cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together.

Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan and then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. Better to let it set in the fridge overnight, but you can do it right away if you want.

Cover with whatever garnishes you like. Enjoy!


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