Whole Life Challenge Recipe: Raw Carrot Cake with Cashew Cream (paleo, vegan) May 21, 2014 Recipes 4960 I’ve been experimenting with my raw carrot cake bites recipe to turn it into a legitimate layer cake – something you could proudly serve anyone for a sweet, but healthy treat! This recipe is tried and true, pleasing paleo and non paleo folks alike. What I love about this recipe is that it is entirely fruit sweetened: no honey, syrup, or artificial sweeteners. That makes it a permanent staple in my house!! First, take my carrot cake bite recipe and plan to double it. I do it in two batches because it won’t all fit in my food processor. Press each batch into a cake tin lined with plastic wrap, these will be your carrot cake layers! Wrap the top of the cakes as well and place in the freezer overnight to set (you can also make this cake way ahead of time and store frozen until ready to use). Now, the cashew cream (standing in for cream cheese frosting). 2 cups cashew pieces (300g) 3 tbs coconut oil 1/2 cup water 3 tbs lemon juice 1/2 tsp salt 11 dates (roughly, depends on size) – I used Sunmaid brand, they are pretty small 2 tsp good quality vanilla extract or vanilla bean/powder equivalent If your dates are dry at all, you can soak them for 5-10 minutes to help them blend into your cream. You can also use this water as all or part of the 1/2 cup! Soak your cashews overnight if possible. Six hours will get the job done, but you’ll get the creamiest result from overnight soaking. Then strain the cashews – discarding the water – and put them in the food processor with the water, oil, lemon juice, vanilla, and salt. Start pulsing, scraping down the sides as needed. Once you’re starting to see a smooth consistency, add the dates a few at a time. Keep tasting and adding dates until you reach the desired sweetness – it took about 11 for me, but I like it more tart to balance out the sweetness of the cake. You may need to add a bit more water if you add more dates. Cashew cream is very versatile, so don’t be afraid to add your own touches. Just look for a smooth, frosting like consistency and taste as necessary! Pull out your carrot cake layers and place one on your preferred serving plate. Spread a layer of cashew cream on top, about 1/4″ thick. I actually piped this on then smoothed out the top with the back of a spoon. Top with the other carrot cake layer. I put a star tip on my piping bag and piped some “rosette” details to finish. You could really do whatever you like though 🙂 Return to the freezer to store or refrigerator if serving the same day. If you’re feeling extra fancy, try this raspberry sauce on top. 1 cup frozen raspberries, thawed with juice 1/2 tsp vanilla or vanilla bean/powder equivalent 5 dates 1/4 cup water Add all ingredients to a blender and buzz until saucy! It’s delicious!! I may or may not have used the sauce on top of some extra cashew cream also… If you try it, let me know what you think! I have really grown to love “raw baking” (wait, what?), so I hope to be able to share more recipes like this in the future 🙂 Leave a Reply Cancel ReplyYour email address will not be published.CommentName* Email* Website Save my name, email, and website in this browser for the next time I comment. CAPTCHA Code * Check here to Subscribe to notifications for new posts Notify me of follow-up comments by email. Notify me of new posts by email.