Raw Carrot Cake

Ingredients:

CAKE:

2 large carrots
180g rolled oats
180g pitted dates
150g dried pineapple
45g shredded coconut
1 tsp Kutumba's Masala Chiyaa (or cinnamon)

Grind all above ingredients in a powerful blender until combined and still a little chunky.
Set aside in a bowl.

CASHEW CREAM:

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
115g pure maple syrup
1 tbl water

Grind all together in powerful blender until smooth. 
Set Aside in bowl.

METHOD:

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.
Repeat.
Top with shredded coconut, lemon zest and pepitas.

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!