No-Bake Carrot Cake
Carrots and fresh coconut processed with dried apricots, walnuts and Medjool dates, bound with buckwheat and coconut flour and orange juice, layered in the pan with a soaked cashew cream and frozen rather than baked.
Ingredients
Cake
- 4 carrot, coarsely chopped
- ⅔ cup coconut meat, coarsely chopped fresh white meat
- ⅔ cup dried apricots, sun-dried organic
- ¾ cup walnuts
- 8 medjool dates, pitted
- ½ cup buckwheat flour
- ½ cup coconut flour
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 2 tablespoon orange juice
- 8 half walnuts, to decorate
Raw Cashew Cream
- 1½ cup cashews, soaked 4 hours, drained, and rinsed
- 2 tablespoon orange juice
- 2½ tablespoon coconut oil, melted, cold-pressed extra virgin
- 2 tablespoon maple syrup
Method
- Line a 7-inch round cake pan with nonstick parchment paper and set aside.
- To make the cashew cream, blend the soaked nuts with half the orange juice in a food processor until creamy, then add the remaining ingredients and process until smooth. Transfer the cream to a bowl and keep in the refrigerator.
- For the cake, pulse the carrots and coconut in a food processor for a few seconds, then add the apricots, half the walnuts, and half the dates. Process until everything is finely chopped.
- Transfer the cake batter to a large mixing bowl. Coarsely chop the remaining walnuts and dates, and add to the bowl. In a separate bowl, combine the flours, cinnamon, and salt, then add to the cake batter and combine thoroughly until all the flour is incorporated. Add the orange juice and stir well.
- Spoon half the cake batter evenly into the prepared pan. Top with half the cashew cream and smooth the top. Freeze for 2 hours.
- Remove the cake from the freezer and spoon the rest of the cake batter over the cream. Top with the remaining cream. Freeze for an additional hour, then decorate with the walnut halves.
Notes
Four hours of soaking and three of freezing across two stages. Sun-dried apricot or mango pieces work in place of the walnut halves on top.Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.