Raw Carrot Cake

Raw dessert? I’ll bet a lot of people will be thinking “Really? That sounds so boring!”. Most will probably think that a raw dessert consists of an apple. Or a banana. Or maybe, if you’re lucky, a bowl of ripe berries.
Oh, you do not know how wrong you are…
Now, I want you to sit back, relax.. and let yourself imagine a wonderful dessert..

Picture a carrot cake..
It is rich, moist, sweet, and bursting with light, refreshing flavours..
And it is topped with a creamy, luscious, luxurious frosting.. like lemony cream cheese clouds..

Now imagine that this cake involves no cooking, is gluten and (can be) soy free, and contains a good amount of protein, healthy fats, fruit and natural sugars.
A cake that won’t weigh you down. That you can feel good about eating.
And actually tastes amazing too!

Well imagine no more, because here it is!
Raw carrot cake. You'll have to try it to believe it!

    For the Carrot Cake

    1 Large Carrot - Grated (One packed cup-full)
    1/2 cup Grated apple
    1/4 tsp Mixed spice
    1/4 cup Almonds
    1/4 cup Walnuts
    12 Dates Roughly chopped
    1 Pinch Salt
    1 Tsp Vanilla
    2 tsp Coconut oil
    2 tsp Lemon Juice
    1 tsp lemon zest
    1/2 tsp Ground cinnamon
    4 tbs Non-dairy milk Soy, almond, rice milk, anything would work here!
    .
    For the Frosting
    1/2 cup Cashew nuts soaked at least 3 hours
    2 Tbs coconut oil
    2 tsp Agave nectar (or other liquid sweetener)
    1 tsp Vanila essence
    2 tsp Lemon Juice
    1 tsp Lemon Zest
    1 Pinch Salt

Now, I know this looks like a lot of ingredients! But this really is an amazingly easy recipe. First, grate you carrot and apple, and add it to a bowl. Then, place your almonds into your food processor (I used my mini one) and blitz until they resemble fine crumbs. Add in your coconut and blitz for another 30 seconds. Add to the bowl with the carrots and mix.

Next, add your chopped dates to the blender, and blitz until they have been broken into small pieces.

Add in about 1/4 cup of the grated carrot/nut mixture, the coconut oil, salt, vanilla, lemon juice, lemon zest, cinnamon and mixed spice. Blend it all together until if forms a paste.

Mix the paste into your grated carrot mixture. Now it's time to taste! Is it sweet enough? If not, you can add in some more chopped dates, or a teaspoon or two of liquid sweetener (agave would be ideal). Does it need more cinnamon? Lemon? This part is up to you! Roughly chop your 1/4 cup of walnuts and mix these in, along with your cranberries / raisins, if using.. Your carrot cake mix is done!

Press your carrot cake mix into your container of choice. I pressed mine into 4 silicone muffin cases (ready to cut in half to make 8 servings). Feel free to use any container for these! Place in the fridge or freezer.

Now, on to the frosting! Ideally, you should soak your cashew nuts for at least 6 hours before-hand to soften them, but any soaking will help! Soaking helps to make a smoother frosting, so don't worry if you don't have time to soak (or forget!) it will still taste great!

Add all of your frosting ingredients to your blender, and blitz!! Blend it until smooth. If it won't blend smooth, add in a little more milk-alternative. Give your frosting a taste. Does it need to be sweeter? More lemony? A pinch more salt? Give it a taste and adjust it until it tastes good to you! The frosting flavours will come out more as the frosting chills.

Let your carrot cake chill for about half an hour in the freezer (or an hour in the fridge) to help it set. I turned my cakes out first before frosting them, but you could always frost them in their cases! Let the cakes chill a little first, and then dig in!

These cakes taste best chilled. I tend to keep mine in the freezer, and then take them out about an hour before I plan on eating them. These are honestly fantastic. So light and refreshing, but sweet and indulgent enough to feel like you're having a real, naughty dessert. Try them, and see for yourself!