Raw carrot cake
Servings: 6
Raw carrot cake, easy vegan and gluten-free dessert recipe. Delicious and quick 9 ingredients cake.
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Ingredients
- 1 cup (2,4 dl) walnuts
- 10 medjool dates, pitted
- 1 cup (2,4 dl) shredded carrots, about 2 large carrots
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1½ (3,6 dl) cashew nuts, soaked
- 1 can (400 ml) (14 oz) coconut milk
- ½ lemon, juice
- 4 tbsp agave syrup
Instructions
- Soak cashew nuts in hot water for 30 min- 1 hour.
- Make crust by adding walnuts and dates to a food processor. Blend/pulse a few times until small bits remain, with a sticky texture.
- Add shredded carrots, ground cinnamon, and ground nutmeg. Pulse until carrots are incorporated, but don't over-blend.
- Spread the mixture evenly into the 8-inch (20 cm) springform pan and press to the bottom of the pan. Place in the freezer while making the filling.
- Rinse the food processor. Add soaked cashews, coconut milk, lemon juice, and agave syrup and blend for a few minutes, until very creamy and smooth.
- Pour the mixture on top of the crust and spread evenly.
- Place the cake into the freezer to firm for 3-4 hours or until the filling is semi-firm to the touch.
- Before serving, thaw the cake on the counter for 15-30 minutes. Garnish with shredded carrots and walnuts (optional) and serve.
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