Raw Carrot Cake
Serves 8 - 10
This recipe was adapted slightly from one made by Nomi Shannon. It is well worth the effort and perfect for special occasions. It holds its shape well and can be made in a cake tin or sculpted into any form. This recipe is enough for up to 10 people, it’s so rich!
1 cup walnuts, soaked overnight, then drained and rinsed
3 T ground golden (or brown) flaxseed
¾ cups dried coconut
½ tsp cinnamon
½ tsp Chinese 5-spice powder
Pinch clove powder
400g carrot, ground/processed to a pulp (not juicer pulp – we want it juicy!)
¾ cups dates, chopped
¾ cup raisins, soaked 20 mins, reserve liquid
¼ cup dried apricots, soaked overnight
1) In a food processor blend the walnuts just enough so they are still a bit chunky. Remove ½ cup of these chunks into a large bowl.
2) Add coconut, ground flaxseed and spices to the food processor and whiz for 30 seconds or until it is a fine, well-mixed texture. Add this to the large bowl with the chunky walnut.
3) Without washing the food processor, use the grating attachment to grate the carrots (or do this step by hand). Then put the S-blade back on and process the carrots, raisins, apricots and dates until fine and well mixed. If your food processor is small or not so strong, do this in two batches.
4) Add the carrot/fruit mix to the walnut mixture and knead together.
5) Line a large cake tin with cling film. Put the mixture in and press it in with firmly. The cake can be served immediately, however it will have a firmer texture if left for 2 -3 hours in the fridge. It is best served at room temperature, so if it has been refrigerated leave it out for about an hour before serving.
6) When ready to serve, remove from tin and cover with this lemon cashew topping.
½ cups cashew pieces, soaked 1 hour, then drained.
¼ cup dried apricots, soaked overnight in ½ cup water
Zest and juice of one small lemon
1 T raw honey
½ tsp pure vanilla
Blend, using just enough of the apricot soaking water to create a thick cream.