Raw carrot cake
Ingredients
- 1 ¼ cup raw cashews
- ½ cup coconut milk
- 2 Tbsp lemon juice
- 3 Tbsp maple syrup
- 1 tsp vanilla extract
- 2 cups finely shredded carrots
- 2 cups packed dates
- 2 ½ cups walnuts
- 2 tsp vanilla
- ¼ tsp salt
- 1 ¼ tsp ground cinnamon
- ¾ tsp ground ginger
- 1 pinch nutmeg
- ½ cup coconut flour (or sub almond flour)
Steps
- Soak the cashews in hot water for 30 minutes - 1 hour. Then rinse and drain.
- Put the cashew mixture in the freezer until firmed but not frozen then move to fridge.
- Add cashews to blender with coconut cream, lemon juice, maple syrup, and vanilla.
- Grate the carrots.
- Blend dates then set aside.
- Blend the walnuts, vanilla, salt and spices. Then add the dates back in and carrots and blend until a loose dough forms.
- Move mixture to bowl and add coconut flour then mix until combined.
- Press mixture down into cake pan.
- Add icing on top then chill