I have been trying to create a raw carrot cake for a while now. Eating raw really helps your body absorb all of the natural nutrition from wholefoods in their most natural state. Combining lots of raw, nutritious ingredients to make this delicious carrot cake means that you CAN have your cake and eat it! Even whilst you are dieting.. What more could you want.
Here’s what you’ll need:
For the cake-
– 300g carrots, grated
– 100g chopped hazelnuts
– 65g desiccated coconut
– 150g pitted dates (medjool dates work best but ordinary pitted dates will be fine)
– 1tsp cinnamon
– 1/2 tsp nutmeg
– pinch of salt
For the cashew cream topping-
– 1 cup soaked cashews (soak overnight in water or almond milk)
– juice of 1/2 a lemon
– 1tsp vanilla
– 65ml coconut oil
– 3tbsp maple syrup
– 50ml water (then more as needed)
To make the cake-
Blend all cake ingredients until combined thoroughly and press into a small or medium sized cake tin, depending on how you want the thickness of your cake to turn out. Chill in the fridge for at least 15minutes.
Whilst this cake is chilling, make the cashew cream topping.
Blend the cashews until they are smooth and silky, add other cream topping ingredients and blend again. Make sure there are no lumps- add additional water if necessary.
Place topping on the cake base and freeze for at least 2 hours. After the cake has set, take out of the cake tin, slice and enjoy!
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