Raw Vegan Carrot Cake
1 1/2 cups cashew nuts
Juice of 1 lime
1 tablespoon coconut nectar
2 tablespoons coconut oil
1 vanilla pod
1/4 cup water or less
Using a small sharp knife, split open the vanilla pod into halves.
Using the unsharpened side of your knife, scrape out the vanilla beans.
In a high speed blender, combine all the ingredients slowly adding as much water.
Leave to chill in the refrigerator.
For the cake
6 small organic carrots, grated
1 1/2 cups quinoa flakes
1 cup dried dates
1 cup dried apricots
1 teaspoon cinnamon
1 pinch cardamon
1/2 teaspoon nutmeg
Using a food processor, process quinoa and spices into powder.
Add the apricots and dates, then carrots.
Divide cake doh into two parts.
Press one part into a 15cm diameter spring form.
Let sit to freeze for about an hour.(Keep the other half of the cake batter in the fridge.)
Once the first half is frozen gentle remove it from spring form.
Place the cake bottom onto a cake plate return to freezer.
Then repeat the same with the remaining doh.
Place into freezer for another hour.
Then spread about 3 tablespoons of frosting onto the bottom of the cake.
Place the other half of the cake on top.
Add remaining frosting onto and around the cake.
To decorate the sides of the cake use, chocolate, coconut, pumpkin seeds, caramel or pistachios.
Using a peeler, peel one carrot and roll one peel into a flower shape and place on top.