Raw Carrot Cake

Hello! I'm so excited about this recipe, because a raw cake is always a great idea for a light summer dessert! This Raw Carrot Cake is SO delicious and rich in flavor- definitely one of my family's favorite desserts, especially my mom's!

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Since I've adapted a plant-based lifestyle, I've fallen in love with raw dessert and treats, because they're so easy to make and also, they're incredibly delicious- they simply don't require staying all day in the kitchen!

So, let me share one of my favorite raw dessert with you!

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ingredients(for the base):

2 cups walnuts

1/2 cup hazelnuts, roasted

2 cups dates, fresh/soft

2 cups carrots, grated

1/2 teaspoon ginger powder

1 teaspoon cinnamon

sprinkle of nutmeg

1/2 teaspoon vanilla extract

pinch of sea salt

(for the cashew cream):

1+1/2 cups cashews, raw & soaked overnight

1/2 cup coconut milk/ coconut cream, thick

2 tablespoons lemon juice

1 teaspoon vanilla extract

3 tablespoon maple syrup

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directions:

-(for the base): add the walnuts and hazelnuts to a food processor and blend them well until they've achieved a flour-like consistency. After this step, you can add the vanilla extract, ginger powder, cinnamon and nutmeg. Finally, add the dates and grated carrots and blend until everything is well combined*

-cover a round-shaped cake tin with some baking paper and pour the base mixture, spreading it out evenly so that it forms a nice layer

-(for the cashew cream): add the soaked cashews to a food processor/ high speed blender along with the remaining ingredients and blend for about 5-8 minutes/ until it forms a creamy cashew frosting

-when it's done, just pour it over the base layer and spread it with a spatula so that it's all smooth and nice

-place the cake tin in the freezer(it's best to leave overnight or at least 8 hours)

-serve to enjoy :)

*if you don't have a food processor, you can blend the nuts in a blender or buy them grounded and then, in a bowl, add them with the soft dates, that you've just mashed on a plate with a fork. Mixing everything in a bowl should give you much the same result

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I mean, look at those layers...heavenly! I've added extra chia seeds in the cashew cream, just because I think it looks cook and I've decorated the cake with some walnuts and fresh basil leaves, just for presentation purposes.

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Did you try this recipe?

If you did, make sure to tag @GirlAroundTheFood on Instagram and add the hashtag #GIRLAROUNDTHEFOOD . I'd love to see that!

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thank you. much love. xx

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