Raw Carrot Cake with Cashew Cream Frosting
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
FOR THE FROSTING:
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).
FOR THE CAKE:
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.