I had been meaning to make a Raw Carrot Cake for my vegan friend ever since we saw a photo of one on Instagram. After months of never quite finding the time, I finally it. Here’s what I came up with….oh and she loooooved it by the way. No bake – it’s a piece of cake.
Raw Carrot Cake
Cashew Cream Frosting
2 cups cashews, soaked overnight and then drained
½ cup lemon juice
¾ cup coconut oil
1 tbsp honey
280g (2 cups) almonds
125g (1 cup) cashews
100g pitted dates (about 10)
200g (2 cups) desiccated coconut
4 carrots, peeled
150g (¾ cup) sultanas
50 ml (¼ cup) coconut oil
2 tsp cinnamon
2 tsp nutmeg
1 tsp vanilla powder
2 tbsp honey
Zest of 1 lemon
Walnuts to decorate
Prepare the Cashew Cream Frosting by placing all ingredients for the frosting in a high powered food processor and blitz for about 5 minutes, scraping down the sides with a spatula every minute or so. This might seem excessive but the smoother the frosting, the better.
Pour it into a bowl and refrigerate until you’re ready to use it.
Don’t bother rinsing out the food processor. Simply place the almonds, cashews, carrots and dates into the food processor and blitz until it’s all super finely chopped. Scrape down the sides and give it a good blitz again so there are no large chunks.
Add the rest of the ingredients except for the coconut. As soon as you add the coconut the mixture will be too dry to use the food processor effectively so you may need to stir this through with a good ol’ wooden spoon. So first, give it a blitz to incorporate the spices, sultanas, honey and lemon and then stir through coconut.
Line a spring form cake tin (I used an 18cm one) with 2 pieces of baking paper. One for the bottom and a long strip for the sides.
Then simply press half of the mix into the cake tin.
Remove your Cashew Cream Frosting from the fridge and spread on half of the frosting. Place the cake tin in the freezer for about half an hour so that it firms up enough for you to press the next Carrot Cake layer down without disturbing the Cashew Cream Frosting layer too much.
After the 30 minutes, press the rest of the Carrot Cake into the tin and followed by the rest of the Cashew Cream Frosting.
Decorate with the walnuts and return to the freezer for at least 1 hour. This cake will keep in the fridge for about a week.