These mini raw carrot cakes are gluten free, refined sugar free and dairy free, making them a wholesome and delicious desert for everyone to enjoy. If you've not made a raw dessert before, please do not be scared. They are suprisingly simple to make - you just need to be a little bit organised (insofar as pre soaking cashews, that's as complex as it gets).
What makes them especially fab, is that they are best stored in the freezer, so you've ready-to-roll dessert stored away the next time you feel like an after dinner treat. Or of course, when guests arrive during the afternoon.
The easiest way to make these is likely in a spring-form cake tin, or in a slice tin with baking paper - rather than in individual molds - but they sure do look pretty as individual cakes like this.
Serves 18
Carrot Cake:
3 carrots (grated)
1 cup desiccated coconut
8 medjool dates (pips removed)
1⁄2 cup walnuts
1⁄2 cup pepitas
1 tsp vanilla extract
1 tsp cinnamon
1 pinch salt
Cashew cream:
2 cups raw cashew nuts
1⁄4-1/2 cup water
1/2 cup coconut oil, melted
Juice of 1 large lemon
3 tbs maple syrup
Pinch of salt
Topping:
6 walnut halves, chopped roughly
3 tbs flaked coconut
1 tbs pepitas
In a bowl, cover the cashew nuts in boiling water and soak for 30 mins. Even better, if you are organised, soak your cashews in cold water over night or for 5-8 hours (this is the best option as they retain their full nutritional value, plus it's likely you'll get a much smoother consistency).
To make the carrot cake.
In a blender, blend carrots, coconut, dates, walnuts, pepitas, vanilla and cinnamon until a sticky crumb forms - it should stick together when you take it in your fingers. Press the mix into small silicone molds. If you’re not using molds, use a 20cm spring-form cake tin or slice tin lined with baking paper to make one large cake. Pop the cakes into the freezer to set for at least an hour.
To make the cashew cream topping.
Rinse the soaked cashew nuts in cold water. In a blender, blend the cashew nuts, water and maple syrup until silky smooth - start with 1/4 water and add more if required. Scrape down the sides of your blender if you need to, several times, during this process.
Spoon the cashew cream onto the cakes (smoothing the top with a knife) and pop them back in the freezer to set for at least 2 hours.
Remove from the freezer for at least 15 minutes before serving, add the crunchy topping and serve.
Any uneaten carrot cake can be wrapped and returned to the freezer for up to 2 months.
If you're feeling inspired, you really should try these raw Raspberry Cheesecake Mini Icecreams too - they are delish!
