Raw Carrot Cake

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, freshcreamy, 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:

  1. Start by placing in a food processor all the ingredients for the base.
  2. Pulse the food processor for a few seconds, let it rest, and scrape down the sides.
  3. Repeat until you reach a sticky but still chunky consistency.
  4. 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)
  5. Press it down until smooth and even.
  6. Let it rest in the freezer for at least 20 minutes.
  7. Now it’s time for the filling. In a food processor or high-speed blender place all the filling ingredients.
  8. Blend until completely smooth and creamy.
  9. Take the base out of the freezer and pour the filling on top.
  10. Using a spatula, even out the top.
  11. Using the leftover crust, create a few balls, and place them on top of the cake.
  12. 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.

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