I’m bored of carrot sticks and shredded carrots in my salads so I decided to spice things up and make raw carrot cake! It was delicious and will be great for anytime of the day! Dessert for breakfast? Why not!
Raw carrot cake
Ingredients
Frosting
- 2 cups cashews or macadamias
- Juice and zest of 1 lemon
- 2 T coconut oil, melted (optional)
- 2 T any light-coloured sweetener, such as rice malt syrup or maple syrup, coconut nectar, rice malt syrup
Cake
- 1 cup carrots, finely shredded
- 1 cup dates, soaked in water for at least a couple of hours
- ½ cup rolled oats
- ½ cup desiccated coconut
- 1 to 1½ cups mixture of any nuts, seeds or coconut, cashews, walnuts
- 1 tsp ground cinnamon
- ½ tsp ginger
- ½ tsp nutmeg powder
- ½ tsp cardamom
- any good-quality salt, to taste
- Dash of vanilla essence or paste
- Dash of water
Instructions
- The night before: Soak the cashews/macadamias (for the icing) and the dates (for the cake) in enough water to cover.
- Line a cake slice tin or similar container with baking paper.
- For the icing: Drain the cashews/macadamias. Put all icing ingredients into a food processor and whizz until very smooth. Add water to thin the mixture. It should be the consistency of typical cake icing. Remove icing and chill in fridge.
- For the cake: Drain the dates. Add the dates oats and coconut to your food processor and whizz until the dates form a paste and the oats are almost fine crumbs.
- Add the nuts and spices to the food processor. Whizz until desired consistency. Add salt and vanilla to taste.
- Press cake mixture into baking tin/container and spread icing over it.
- Set aside in fridge or enjoy immediately. Slice before serving.
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