Raw Carrot Cake with Cashew Cream

I’ve been wanting to make this for some time now. I wasn’t quiet sure how it would turn out but carrot cake has always been one of my favourites so I had to try it. I was very pleasantly surprised. It tastes just like a carrot cake only… raw. Delicious!

Process:

Carrot Cake
Place the nuts, oats and shredded coconut into your OmniBlend. Blend on medium until roughly ground. Add the medjool dates, honey, spices and water and blend again. You really need to use your tamper here and may need to scrape down the sides of the blender with a spatula and then continue blending.It should be a cake batter consistency. Stir through the grated carrot and blend for 15 seconds on pulse to incorporate the carrot through the cake mix.Place the cake batter into a silicon loaf tin or a tin greased with coconut oil and smooth out the top with a knife. Freeze for at least 5 hours.

Cashew Cream
Blend all ingredients together in your OmniBlend until it’s smooth and creamy.Ice the frozen cake and sprinkle with cinnamon, rose petals and pistachios.Let though for 10 minutes and then cut slices of your raw carrot cake. Enjoy!

Ingredients:

Carrot Cake
1 1/2 cup nuts a mixture of almonds, walnuts and pecans )
1/2 cup oats
1/2 cup shredded coconut
7 medjool dates
3 tsp honey (sweetener of choice if you want it to be vegan)
3 cups grated organic carrot
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
1/2 cup water

Cashew Cream
1 1/2 cups soaked raw cashews (soak for at least 2 hours)
3 tbsp honey (sweetner of choice if you want it to be vegan)
2 tsp vanilla essence
Pinch of salt

Garnish
Organic edible rose petals
Pistachio nuts
Cinnamon