I think Carrot Cake has to be one of my favourite cakes which I knew I would struggle to give up when I decided to give up wheat, refined sugar & dairy, so how delighted was I when I discovered Raw carrot cake. I never thought I would hear myself say this but I prefer it now to the traditional ones which I find dry. This is lovely & moist & you can really taste all the wonderful natural flavours in it.
350g carrots, washed and topped and tailed and chopped into random small pieces.
50g dried cranberries.
200g mixed nuts (I used Brazil, Walnuts, Pecans & Blanched Almonds)
4 tablespoons of flaked almonds.
1 tablespoon of unflavoured coconut oil.
2 tablespoons of desicated coconut.
1 tablespoon of maple syrup.
225g pitted dates.
250g caskews soaked in water for 4 hours, rinse, drain and discard the water.
40g unflavoured coconut oil.
Pinch of Himalayan Rock Salt.
2 teaspoons of lemon juice.
Blitz the nuts in a food processor till they are like breadcrumbs.
Add the carrots,dates, cranberries, desicated coconut, coconut oil, maplesyrup and blitz till its well combined but still with some big lumps showing, about 10 to 15 seconds.
Add the flaked almonds and pulse a few times.
Press half the mixture into a loose bottom 7 Ins cake tine and pop in the freezer.
To make the icing put all the ingredients in a powerful blender and starting slowly, then increase the power and blitz till its smooth and creamy.
Spread half the icing onto the cake and return to the freezer till set.
Spread the remaining cake mixture on top of the icing and then the remaining icing on top of that.
Return to the freezer till set, usually about 3 to 4 hours.
To remove from the tin, run the sides of the tin under a hot water running tap, then push the bottom up and ease off the base. Store in the fridge allowing to defrost before serving.
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