THE BLOG
25/03/2015 10:01 GMT | Updated 24/05/2015 06:59 BST

Raw Carrot Cake

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My all time favourite cake, I love that this cake is made naturally with raw ingredients. I am totally sold on raw desserts. And the cashew cream tastes just like frosting packed with protein and vitamins! Easy to make and taste so fresh

{makes 20 slices}

carrot cake base

2 carrots, grated

500g medijool dates, pitted

300g walnut halves, crushed

100g coconut, shredded or desiccated

½ tsp cinnamon

¼ tsp. nutmeg

100g sultanas

2 pinches sea salt

cashew layer

200g raw cashew nuts (soaked overnight)

4 tbsp. agave syrup

1 tsp. vanilla bean paste, extract or seeds

½ juice of lemon

100ml coconut oil, (odorless), melted

60ml almond milk

topping

½ tsp. cinnamon sifted

50g walnuts halves, crumbled

Preparation time - 40 mins (plus overnight soaking of cashews) - freeze time - 3 -4 hours (depending on your freezer)

Place the cashew nuts in a bowl and cover with cold water, and leave to soak for 8 hours

Line a square 9 x 9 inch non-stick cake tin with parchment paper.

In a food processor add the walnuts and pulse until roughly chopped, with a slight sandy consistency, then remove from the food processor.

Add the pitted dates to the food processor, and blend until a ball is formed. Then add the chopped walnuts halves and blend together, scrap down the sides and add the coconut, grated carrot and spices and sea salt. You will have to scrap down the sides after every small bursts of blending.

Remove the blade from the food processor and scoop the mixture into the prepared tin, smooth the top. Scatter the sultanas evenly over the top, and then press firmly into the mixture. Ensure that that top is smooth again. Then place in the freezer for 30 minutes, whilst you make the topping.

To make the cashew cream, drain the cashews through a sieve under cold running water, and then leave on kitchen towel to dry. Gently melt the coconut oil, and leave to cool.

In a food processor, add the cashews, lemon juice, and vanilla and blend for 3 minutes, keep scraping down the side. When the coconut oil is cooled, add to the food processor with the almond milk and agave syrup. Continue to blend for about 5-8 minutes until very creamy and smooth occasionally scraping down the sides.

Remove the base from the freezer. Smooth the mixture evenly over the top. Pass the cinnamon through a sieve and lightly press the walnut pieces into the topping.

Place back in the freezer for 2 hours to set. Before serving I like to remove from the freezer and cut.

Let the carrot cake thaw for about 5 minutes, then cut 5 x5 so that you get 20 slices. This dessert needs to be kept in the freezer, although you can let it thaw out and place in the refrigerator just before serving.

LISA'S TIP

Keep in the freezer so you can always have a healthy treat on hand when unexpected guests descend on you! Once set in the freezer, I like to cut into slices, so its ready to serve when needed. If you don't like sultanas you could add dried pineapple pieces.

Enjoy x

To purchase My Relationship with Food cookbook visit http://www.amazon.co.uk/My-Relationship-Food-Recipes-Nourish/dp/1910256862/ref=sr_1_1?ie=UTF8&qid=1427233326&sr=8-1&keywords=my+relationship+with+food