Raw Car­rot Cake with Cashew Cream Frost­ing

Philippine Tatler Homes - - GOOD TASTE -


1 cup / 120g wal­nuts 1 cup / 150g Med­jool dates, pit­ted 2 cups / 260g grated car­rots (about 4 car­rots)

3/4 cup / 60g des­ic­cated co­conut 1 tsp cin­na­mon 1/2 tsp gin­ger 1/8 tsp pink Hi­malayan rock salt 3/4 cup / 135g golden raisins Cashew cream frost­ing (makes 5 cups):

3 3/4 cups /560g cashews, soaked for at least 2 hours

3/4 cup pure maple syrup or raw honey 1 tbsp vanilla ex­tract 2 tsp cin­na­mon

1/8 tsp pink Hi­malayan rock salt 1 cup vir­gin co­conut oil, melted


Af­ter soak­ing the cashews, drain and rinse well. In a blender, com­bine all the frost­ing in­gre­di­ents and blend at high speed un­til per­fectly smooth. Be sure to place the liq­uids in first—this al­lows the blades to spin more eas­ily. Trans­fer to an air­tight con­tainer and place in the fridge for 2 to 4 hours to firm (it will be very pourable af­ter blend­ing).


Line the base and sides of a 16cm spring-form cake tin. Place the wal­nuts in a food pro­ces­sor and whizz into small pieces. Add the dates and process un­til the mix­ture is well com­bined and sticky. Squeeze the grated car­rots over a colan­der to re­move any ex­cess liq­uid (the drier the car­rots the bet­ter!). Add the car­rots to the mix and pulse un­til just com­bined. Add all the re­main­ing in­gre­di­ents (ex­cept the raisins) and pulse one or two more times. Fold the raisins through the bat­ter and di­vide in half. To make your first tier, gen­tly press one half of the mix­ture into the cake tin and spread with a gen­er­ous layer of cashew cream frost­ing. Re­peat for the se­cond tier.

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