"Raw Carrot Cake w/ Cashew Cream"
The word "Carrot Cake" was never appealing to me as a child, vegetables and sweets just didn't mix. When I became an adult I felt adventurous enough to give it a shot. Some were a hit and others were a complete miss but this one is Touchdown!! It's moist, creamy and just all together a great dessert. What I love most about this dish is the simplicity of it, from Food Processor to Freezer to Plate. I really enjoy being in the kitchen but a Baker I am not. I am the girl who will open the oven 4 times before the timer goes off or I will completely forget about it. This is why I love to try and create Raw Dessert recipes and this has become one of my favorites. The Cashew Cream is nice and soft, it's not too rich or too sweet. The combination of the two together make for a sweet treat that you are sure to love.
What you will need:
A Food Processor
A High Speed Blender
8x8 round or square baking dish
parchment paper
Ingredients for Carrot Cake: 7 Prep time: 40 minutes Serves: 10 slices
2 1/2 Cups of Shredded Carrots
1 Cup of Pitted Dates
1 Cup of Walnuts
1/2 Cup of Unsweetened dried Coconut
1 tsp of Cinnamon
1/4 tsp of Nutmeg
Ingredients for Cashew Cream: 3 Prep Time: 10 minutes
2 Cups of Raw Cashews soaked for 4 hours
1tsp of Nutmeg
1tsp of Vanilla Extract
1 1/2 tbsp of Maple Syrup
Water as needed
Put all the ingredients for the Carrot Cake into a Food Processor and Puree for 4-5 minutes. Place Parchment Paper in the bottom of the baking dish and pour in the mixture, flatten it out by placing another piece of parchment paper on top and pushing down with your palms until flat and smooth. Place in the freezer for 10 minutes.
Place your ingredients (including water used to soak Cashews, should be just enough to cover the top) for the Cashew Cream into a High Speed Blender. Blend until smooth and creamy, if too thick add water by the tsp and continue to Blend. Take Carrot Cake mixture out of the Freezer and pour cream on top, smooth it out with a knife or spoon and place back in the Freezer for 30 minutes. Serve cold.
