Carrot Cake is for sure my all-time favorite dessert!
I absolutely love all the spicy flavors that come wonderfully together with the freshness and sweetness of the carrots.
But despite it all, sometimes I need to change it up a little, especially with the warmer months upon us.
That’s why I created this lovely RAW CARROT CAKE!
It’s light, fresh, creamy, sweet but still with a hint of warm spices… Do I need to say more?
Ingredients:
For the base:
- 80g almonds
- 10 pitted dates
- 1 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1 tsp cardamom
- a pinch of salt
- 2 tbsp melted coconut oil
- 1 tbsp agave nectar
- 1 1/2 shredded carrots
For the filling:
- 200g cashews soaked overnight
- juice of 1 lemon
- pinch of salt
- 1 shredded carrot
- 2 tbsp agave nectar
- 3 1/2 tbsp melted coconut
Method:
- Start by placing in a food processor all the ingredients for the base.
- Pulse the food processor for a few seconds, let it rest, and scrape down the sides.
- Repeat until you reach a sticky but still chunky consistency.
- Place the base mixture in a non-stick springform pan lined with parchment paper. (you can keep aside some of the mixture to make bliss balls to place on top of the cake, for decoration)
- Press it down until smooth and even.
- Let it rest in the freezer for at least 20 minutes.
- Now it’s time for the filling. In a food processor or high-speed blender place all the filling ingredients.
- Blend until completely smooth and creamy.
- Take the base out of the freezer and pour the filling on top.
- Using a spatula, even out the top.
- Using the leftover crust, create a few balls, and place them on top of the cake.
- Freeze overnight with some parchment paper on top.
Take the cake out of the freezer at least 20 minutes before cutting and eating it, to let it get soft.