Last week was the first time I attempted to make a raw carrot cake and I was so please how it turned out. I love normal carrot cake, so I had high expectations from the raw version. I was also a bit nervous as it was 2 layers of base and 2 layers of cream. But I was very pleased with the results and the guest we had over for dinner that night loved it too.
For the base:
- 2 grated carrots
- 150g ground hazelnuts
- 100g chopped walnuts
- 100g ground almond
- Handful of pitted dates
- Handful of figs (or prunes)
- 2 tbsp carob / maple /date syrup
- 1 tbsp goji berries
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 cup melted coconut oil
For the cream layer:
- 500g cashew nuts soaked over night
- Juice from 2 lemons
- 2 tbsp carob / maple / date syrup
- 1 tsp vanilla extract
- Lemon zest from 1 lemon
- 2 tbsp melted coconut oil
- 2 tbsp almond milk
Note: I do not have a food processor so I use my Nutribullet for all the blending. So, either a blender or a food processor are both ok to use.
- Melt the coconut oil in a microwave.
- Put the grated carrots and goji berries in a big bowl and mix it with ground cinnamon.
- Put ground almonds, ground hazelnuts, chopped walnuts, pitted dates, figs, vanilla extract and coconut oil in a blender and blend till everything is nicely mixed together.
Note: If your blender is too small just mix half of everything first and then the other half.
- Put the mixture in a bowl and mix it with the carrots, goji berries and cinnamon.
- Put half of the mixture in a round cake form, push the mixture evenly into the form. Then cut a baking paper into a circle shape of a size of the cake form and place it on the first layer. Put the remaining mixture of the baking paper and push into the form and make it even.
- Place the cake form in a freezer for 1 hour.
- Put all the ingredients for the cream layer in a blender and blend until smooth.
Note: If it is not getting smooth because it is too dry just add a bit more of any of the wet ingredients- almond milk, melted coconut oil, lemon juice etc.
- When time is up take the cake form with the base out of the freezer and take the upper base layer out of the form.
- Pour half of the cream into the cake form on top of the base and spread evenly.
- Place the second base layer on the cream and slightly push down till you see a bit of cream coming out on the sides of the base.
- Pour the rest of the cream on top and spread evenly.
- Decorate with some chopped walnuts on top.
- Place in the freezer for 2-3 hours.
- Take out of the freezer 1 hour before serving and place it in the fridge. If you intend to server in less than an hour you can even leave it outside.
Tip: The flavors combine even better if you leave the cake to rest over night. In that case put in the freezer for 3 hours and then place in the fridge overnight.