Masala Chiyaa Spiced Raw Carrot Cake
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!