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Raw Carrot Cake Recipe
Recipe by Chef Nui
The new Samahita Cookbook has arrived and to celebrate we are giving you the first recipe free. Now you can make creamy & delicious raw carrot cake at home for your friends and family.
Creamy, naturally sweetened topped with a thick vegan cream cheese frosting plus its gluten and sugar free. A healthy, wholesome and delicious dessert for everyone.
Photos by Sarah Pierroz
Raw Carrot Cake Recipe
Ingredients
Base
- 3 large carrots, grated
- 500 grams fresh or dried dates
- 300 grams almonds, crushed
- 1 tbsp ginger, grated
- 2 tsp cinnamon powder
- 2 tsp nutmeg powder¼ tsp Himalayan pink salt
Topping
- 500 grams cashew nuts
- 150 mL honey
- 60 mL lime juice½ tsp Himalayan pink salt
Serves 6
INSTRUCTIONS
Place the cashews in warm water and soak for 2 hours. In a separate bowl soak the dates in warm water for 30minutes.
Grate the carrots and ginger and place in another mixing bowl. Strain the dates and blend them in a food processor. Add them to the carrot, ginger, almonds, cinnamon, nutmeg and salt.
Press the base into a silicon or tin mold (28 x 28 cm tray,11 x 11 inch). Store in the refrigerator to set.
Strain the cashew nuts add to your food processor and mix with the lime juice, honey and salt until you get a smooth consistency.
Ice the cake and refrigerate for at least 3-4 hours.
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