RAW CAR­ROT CAKE WITH CASHEW CREAM CHEESE FROST­ING

Healthy Mama - - Treats - By Emily from This Raw­some Ve­gan Life

Most recipes ask for car­rot pulp (af­ter putting car­rots through a juicer) but I just shred­ded a cou­ple car­rots and used them whole. This way

you can keep the fla­vor­ful juices in the cake.

CASHEW FROST­ING:

2 cups cashews, prefer­ably soaked for a cou­ple hours

1-2 ta­ble­spoons lemon juice

2 ta­ble­spoons liq­uid co­conut oil

1/3 cup maple syrup

Wa­ter, as needed

CAKE:

2 large car­rots, peeled

1½ cups oat flour or buck­wheat flour

1 cup dates

1 cup dried pineap­ple (or more dates)

½ cup dried co­conut

½ tea­spoon cin­na­mon

blend all in­gre­di­ents in your high speed blender un­til smooth, adding as lit­tle wa­ter as pos­si­ble. Taste it - mmm. Put in a bowl and set aside.

cut the car­rots into small chunks. Then throw all the in­gre­di­ents (in­clud­ing the car­rots) in your food pro­ces­sor and pulse un­til it's all in re­ally small pieces and sticks to­gether.

Press half the cake mix into the bot­tom of an ad­justable spring­form pan, mine was about 6 inches. Then spread on about 1/3 of the frost­ing. Put it in the freezer un­til the layer of frost­ing is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the re­main­ing frost­ing, cover with what­ever gar­nishes you like. En­joy!

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