Raw Vegan Carrot Cake
5.0 (1)
Ingredients
- check_circleBase:
- check_circle Walnuts - 185g
- check_circle Cinnamon - 1 tsp
- check_circle Nutmeg - 1 pinch
- check_circle Orange zest - 30g
- check_circle Vanilla - 1 sachet
- check_circle Coconut flakes - 45g
- check_circle Coarsely grated carrots - 225g
- check_circle Raisins - 60g
- check_circle Coconut oil - 30g
- check_circle Cream:
- check_circle Soaked cashews - 350g
- check_circle Orange - 100g
- check_circle Lemon juice - 40g
- check_circle Dates - 150g
- check_circle Coconut oil - 50g
Preparation
- For the base, grind the walnuts in a food processor along with the coconut flakes and spices.
- Add the dates, carrots, raisins, and coconut oil, and blend until the mixture starts to stick together.
- Spread the mixture at the bottom of a 20 cm cake pan and refrigerate for 30 minutes.
- Soak the cashews in advance to soften them, then blend with the orange and lemon juice until smooth.
- Add the dates and coconut oil, and continue blending until everything is well mixed.
- Pour the cream over the base, smooth it out or create peaks with the back of a spoon, and refrigerate for 4-5 hours.
- Decorate with walnuts and grated orange zest.
schedule
24/11/21