Packed with the good fats found in nuts and naturally sweetened using dates and raw honey, this dessert is a real treat while still providing healthy goodness. As this is a raw dessert, nutrients won’t be lost during the cooking process either!
You may want to make life a little easier for yourself by remembering to soak the cashews, this can be overnight or for a minimum of two hours. To soak, simply put the cashews in a bowl and cover in water, this process is essential for a smooth frosting.
Another time saving tip is to use the grater setting on your food processor to grate the carrots then set aside, there’s no need to wash the processor bowl as the carrot will go back in after a few steps.
Raw Carrot Cake
4 large carrots, grated
125g walnuts, set a couple aside for decoration
175g dates, pitted
30g shredded coconut
1 tsp cinnamon
1/2 tsp nutmeg
125g cashews, soaked for at least 2 hours
1 tbsp lemon juice
1 tbsp coconut oil
50g raw honey or maple syrup
1. In a food processor, blitz the walnuts and dates until almost smooth
2. Add the coconut, cinnamon and nutmeg and pulse until combined
3. Add the carrot and blitz until mixed
4. Line a loaf tin with parchment and spoon the mixture in, smoothing the top
5. In a blender, add all of the frosting ingredients and 2 tbsp of water. Blend until a thick and creamy consistency. This may take some time in a standard blender – keep stopping, scraping the sides down and add a tbsp of water at a time until fully combined. You need the water for the ingredients to mix however you don’t want to use too much!
6. Once ready, spoon on top of the carrot mixture and decorate with the left over walnuts. Leave in the freezer for at least 2 hours, take out 5-10 minutes prior to serving.
The great thing about this dessert is that it will keep in the freezer until you need it, it lasted us 3 days with three of us having a slice everyday after dinner.