Raw Carrot Cake With Vegan Cashew Nut Frosting Food

RAW CARROT CAKE WITH VEGAN CASHEW NUT FROSTING RECIPE

Steps:

• The day before you make the cake, put the cashew nuts for the frosting into a large bowl and cover with cold fresh water.
• Line a 20cm square loose-based baking tin with baking paper.
• To make the cake, place the mixed nuts into a food processor and blitz until they resemble fine breadcrumbs. Add the grated carrots, oats, raisins, dried pineapple, dessicated coconut, cinnamon, ginger and orange zest and pulse until the mixture comes together. It should be a bit sticky.
• Tip the mixture into the lined tin and press it down with the back of a spoon until flat. Place in the freezer.
• To make the frosting, drain the water from the soaked cashew nuts and tip them into a blender. Pour in the almond milk, honey and coconut oil. Blend for at least 5 mins or until really smooth.
• Spread the cashew cream over the raw cake, smooth with a knife and place it back into the freezer to chill for 1 hr. Remove the cake from the tin and take off the baking paper. Using a sharp knife dipped in hot water, slice the raw cake into pieces. Sprinkle each square with a little grated lime zest, orange zest and walnuts.

VEGAN CARROT CAKE WITH RAW CASHEW STRAWBERRY CREAM FROSTING

Steps:

• Preheat oven to 365 F, oil two round 9 inch cake pans. Line with parchment paper.
• Sift together the dry ingredients in a large bowl.
• Finely shred the carrots.
• Combine all wet ingredients in a separate bowl until smooth, then stir in the dry mixture in quarters, mixing until just combined.
• Transfer the batter to the pans and smooth the surfaces.
• Bake 35-40 minutes, or until cakes spring back when lightly touched in the center and begin to pull away from the sides of the pan.
• FROSTING.
• Soak cashews in 1 cup fresh water for 30 minutes, drain and rinse.
• soak dates in 1 cup water 15 minutes. save this water.
• Add all ingredients in the bowl of the food processor, mix until fluffy and smooth. Add the date water if needed in tablespoons, but use as little as possible.*can use any kind of fruit you desire, more or less then the recipe calls for. You can also add sweetener if you feel it's necessary. Be sure to use unrefined coconut oil.
• Spread on cake.