Carrot cake is one of my all time favourite indulgences - and whilst I'm a firm advocate of the old adage that 'a little bit of what you fancy does you good', I have very little will power when faced with a whole carrot cake (often polishing off multiple 'little' slices at regular intervals throughout the day, and before I know it 1/4, or even 1/3 of the cake has vanished!!!). And so the raw carrot cake was created; full of seductive spice, zesty orange, juicy raisins and crammed full of nuts and carrots, these little treats are seriously moist and protein-rich. So, when you're hankering for a treat, have one of these delicious little morsels - they really are VERY good.
Makes approximately 24 bite sized pieces
Ingredients
For the carrot 'cake' 120g raisins 75g walnuts 75g pecans 100g medjool dates, pitted 4 peeled and grated carrots 60g dessicated coconut 2 tbsp coconut oil 2 tbsp honey 1 tsp vanilla extract 2 tsp cinnamon 1/2 tsp ground ginger 1/4 tsp nutmeg Zest of 1/2 orange Pinch of sea salt
For the frosting 200g natural cashews 50g coconut cream (place sachet in cup of hot water first to 'melt' if very hard) Zest of 1/2 orange 2 tbsp orange juice (freshly squeezed from orange) 3 tbsp honey 1 tsp vanilla extract Pinch of sea salt 3-4 tablespoons water
Approximately 24 pecan halves for decorations
Directions
To make the carrot 'cake' Blitz all of the ingredients together in a food processor - you want a coarse texture that holds together when compressed. Line a baking sheet with grease proof paper and form a 2cm-1inch deep square/rectangle with the mixture, press down till compact.
Place in the freezer for 1-2 hours to firm.
To make the frosting
Place the cashews into the food processor and blitz until you have a smooth paste. Add the rest of the ingredients and blitz again until you have a smooth thick paste that is spreadable, but will hold its shape (add a little more water if too thick). Spread onto the carrot cake base. Place in the freezer for 20 mins. Cut into bite size pieces. Decorate each slice with a pecan.
Keep refrigerated.
Allow to come to room temperature before serving (remove from fridge 15-20 minutes prior to eating).
