The No-Bake Carrot Cake
Layered lemon cashew cream and spiced carrot cake is a winner. No oven required, no dairy, gluten or refined sugar. Raw vegan but still bursting with that carrot cake flavor and texture!
LEMON CASHEW FROSTING
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2 cups cashews, soaked overnight
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½ cup fresh lemon juice
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1/4 cup pure maple syrup
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1 tbsp vanilla
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½ cup – 1 cup coconut oil
METHOD
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Blend together cashews, lemon juice, maple syrup, vanilla, adding filtered water until nice and smooth.
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With blender running, slowing pour in coconut oil.
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Let set in fridge for 30 mins for easy spreading while you make the carrot cake layer.
CARROT CAKE LAYER
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1 cup almonds
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1 cup cashews
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2 cups shredded coconut
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1 cup almond meal
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2 large carrots, peeled & grated
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1 cup currants
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2 tsp cinnamon
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2 tsp nutmeg
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1 tsp vanilla
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1 tbsp lemon zest
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½ cup Medjool dates
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1/4 cup maple syrup
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¼ cup coconut oil
METHOD
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The food processor, pulse the almonds, cashews, and half the coconut to a crumble, transfer to a large mixing bowl.
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In the large bowl, add almond meal, remaining coconut, grated carrot, currants, cinnamon, nutmeg, vanilla, and lemon zest to the nut crumble.
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In the food processor, pulse dates, sweetener and coconut oil.
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Add wet mixture to the dry mixture in the large bowl and mix together.
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Line a 20cm springform cake tin with parchment paper.
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Remove the cashew cream from the fridge and begin to layer your cake, starting with the carrot cake mix. Smooth with the back of a spoon and add a layer of cashew cream. Smooth and place back in the freezer for 15 minutes.
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Remove from freezer and add another layer. Continue until you have used all of the carrot cake and cashew cream.
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Replace in the freezer to set.