So many of you have asked over the years and now I am super chuffed to share with you this amazing recipe of the Raw Carrot Cake we used to serve in store and now serve from time to time in our creative workshops!
Many years ago, my best friend would make this delicious treat regularly and we would enjoy a slice with a cup of tea at our catch-ups. Dilli and I then began serving in our store in Largs Bay to complement our Masala Chiyaa and Nepali Coffee.
The chewy carrot layer with the lemony cashew cream is a hit with all who taste it!
2 large carrots
180g rolled oats
180g pitted dates
150g dried pineapple or apricots
45g shredded coconut
2 tsp Kutumba's Masala Chiyaa (either blend) (or cinnamon)
Grind all above ingredients in a powerful blender until combined and still a little chunky.
Set aside in a bowl.
300g raw cashews - soaked in water overnight or in boiling water for 1 hr
30ml lemon juice freshly squeezed (zest peel first and set aside for topping)
2 tbl coconut oil, liquified
90g pure maple syrup or rice malt syrup
2 tbl water
Grind all together in blender until smooth and creamy.
Set aside in bowl.
Using either a lined deep cake pan or silicone muffin tray:
Layer the bottom with half the carrot cake mixture. Freeze until hard.
Layer with half the cashew cream mixture. Freeze until hard.
Top with shredded coconut, lemon zest and pepitas/walnuts.
Can be frozen and thawed quickly or eaten frozen in Summer!
Note : I use a thermomix at home, so you will need a powerful blender! Before I had a TM I would grind most ingredients separately in a Ninja and then combine.
Be warned! It's addictive!