I love carrots. I often joke that in my previous life I’ve probably been a rabbit. For a long time I wanted to make a raw carrot dessert. But I never dared to try. Yesterday, was the day to finally make one. I prepared this delicious raw carrot cake. It turned out so delicious that I don’t know what stopped me from making it for so long.
For the cream:
1 1/2 cup raw cashews, soaked in water
2 tablespoon coconut oil
1/2 cup non-dairy milk
4 teaspoon homemade apple cider vinegar
2 teaspoon lemon juice
1 teaspoon honey
For the bottom:
about 4-5 big carrots (shredded)
about 8 dates
1/2 cup raw walnuts (soak them)
1/4 cup raisins
1/2 cup shredded coconut
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
For the cream: Combine everything together. Process for about 4-5 minutes. Give your blender a break.
To make the cake bottom: Place everything together and blend it. My blender is not so big, so I divided everything in three parts and I blended it this way. Then I poured it in a bowl and mixed it well.
Then spread in a pan and spread the cream on top. Next time I intend to add a crust on the bottom, because this time it didn’t become as solid as I wanted it.
If you want, you might pour it in beautiful, crystal bowls so you don’t have a hard time cutting it in pieces and placing it in a plate.
Do you have favorite recipes with carrots? Share them with me!