Raw Carrot Cake Recipe
- 3 large carrots, grated
- 500 grams fresh or dried dates
- 300 grams almonds, crushed
- 1 tbsp ginger, grated
- 2 tsp cinnamon powder
- 2 tsp nutmeg powder¼ tsp Himalayan pink salt
- 500 grams cashew nuts
- 150 mL honey
- 60 mL lime juice½ tsp Himalayan pink salt
Place the cashews in warm water and soak for 2 hours. In a separate bowl soak the dates in warm water for 30minutes.
Grate the carrots and ginger and place in another mixing bowl. Strain the dates and blend them in a food processor. Add them to the carrot, ginger, almonds, cinnamon, nutmeg and salt.
Press the base into a silicon or tin mold (28 x 28 cm tray,11 x 11 inch). Store in the refrigerator to set.
Strain the cashew nuts add to your food processor and mix with the lime juice, honey and salt until you get a smooth consistency.
Ice the cake and refrigerate for at least 3-4 hours.