Wellbeing

Get some tips this Dry July!

Raw Carrot Cake with Cashew Cream

By Sally O'Neill on

Deliciously sweet (but secretly packed with veggies) this is perfect for any special occasion. It does take a little preparation time, but believe me – this one is well worth the wait.


SERVES: 2

INGREDIENTS:

CAKE

  • 200g carrot, chopped
  • 35g pecans
  • 1 cup gluten-free oats
  • 5 tablespoons unsweetened shredded coconut
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2 teaspoons ground orange peel (optional)
  • 10 dates, pitted and soaked
  • 1 teaspoon pure vanilla extract

ICING

  • 50g creamed coconut, warmed
  • 3 tbsp cashews
  • 1 tsp Natvia (granulated stevia) or raw honey

GARNISH

  • Bee pollen
  • Crushed pecans
  • Dried orange peel
  • Dried lavender
  • Lime zest

METHOD:

  1. In a food processor or blender, pulse oats to a fine flour. Add remaining cake ingredients and process until smooth.
  2. Meanwhile, make the icing by processing cashews and stevia to a fine flour. Add liquid creamed coconut and blend until well combined.
  3. In a small food stacker or cake tin, spoon in half the cake mixture, top with half the icing mixture, and freeze for 30 minutes.
  4. Remove from freezer, add remaining cake mixture and freeze again for 3-4 hours. 
 Remove cake from tin, top with additional icing and decorate as desired.
  5. Allow to thaw at room temperature for 30 minus before slicing and serving.


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150g brown sugar

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1/4 cup dark cocoa powder

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