Raw Carrot Cake

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.

 

INGREDIENTS

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.Β 

DIRECTIONS

  1. Melt the coconut oil in a microwave.
  2. Put the grated carrots and goji berries in a big bowl and mix it with ground cinnamon.
  3. 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.
  4. Put the mixture in a bowl and mix it with the carrots, goji berries and cinnamon.
  5. 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.
  6. Place the cake form in a freezer for 1 hour.
  7. 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.
  8. 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.
  9. Pour half of the cream into the cake form on top of the base and spread evenly.
  10. 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.
  11. Pour the rest of the cream on top and spread evenly.
  12. Decorate with some chopped walnuts on top.
  13. Place in the freezer for 2-3 hours.
  14. 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.Β 

 

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