I saw a bunch of raw cakes popping up on my popular feed on Instagram and decided to give the carrot one a go. I always scout the internet for various recipes and use them and tweak them based on the ingredients I have on me. Sorry I can't credit who's recipes I used as I don't remember who or which combination of recipes I used, but here is the one I ended up with!
This carrot cake requires no baking, just preparation. Extremely easy, tasty and good for your digestion! A sweet treat that you don't have to feel guilty about.
INGREDIENTS FOR THE CAKE
2 cups shredded carrots
2 cups pitted dates
1 1/2 cups oats
1/2 cup shredded coconut
1 teaspoon cinnamon
1 teaspoon nutmeg
Coconut Oil
INGREDIENTS FOR THE CASHEW CREAM FROSTING
2 cups activated cashew nuts (This means to just soak the cashews anywhere from 30 mins - overnight)
2 teaspoons vanilla extract (1 if you want a more subtle flavour)
Honey to taste (I use about 1/3 cup - for vegans use agave)
5 tablespoons coconut oil (liquid form)
Water (As required)
METHOD:
For the cake:
Blitz the oats in a food processor until it forms the texture of flour.
Add carrots, dates, coconut and spices. Blitz together till it combines.
Line a baking tin (I prefer using a square one) with glad wrap, foil or baking paper and coat with coconut oil.
Spread and press down the mixture into the tin and place in the freezer.
For the frosting:
Blitz the cashews in a food processor until they are fine, then stream in the coconut oil and water until you form a thick consistency that resembles frosting.
Add in vanilla and honey whilst continually blitzing, and add more water as needed. (Make sure you are stopping at intervals to scrape down the sides if any gets stuck).
Take the cake out of the freezer and top with frosting and crumbled walnuts.
Freeze for approximately 30 mins - 1 hour or until the cashew frosting solidifies.
Cut up and serve! (Make sure you eat this at room temperature or it is a bit uneasy to bite into).