eat; raw carrot cake topped with vanilla cashew icing

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On day 1 of my raw week, I made this little slice of heaven to overcome any cravings for sugar I may experience during the first few days. It really is a slice of heaven! The vanilla cashew icing is sooooo divine that I couldn't believe how good it tasted. I interrupted my housemate Natalie while she was working so she could enjoy the fabulous flavours with me! This recipe is from Russell James and makes 12 servings, as the serving sizes are small. The cake is dense so make sure to cut the pieces small. Halve the recipe if you don't see yourself eating raw carrot cake for days or don't have extra mouths to feed.

The cake will keep well for up to four days, refrigerated.

What you need;

3 cups carrot, finely grated

2 cups pecans

1/4 cup raisins, roughly chopped
1 tsp nutmeg
1 tsp ground ginger

1 tsp cinnamon

1 tsp ground cloves

1 tsp ground corriander

1/2 tsp salt
1/2 tsp orange zest
1/2 cup desiccated coconut

1 cup fresh dates

1/2 cup orange juice

Vanilla Cashew Icing

1 1/2 cups cashews
1/2 cup water
2 Tbs raw honey or agave
3 Tbs coconut oil or canola oil
1 Tbs vanilla
1/4 tsp salt

Start by soaking the cashews and pecan nuts in separate bowls with filtered water for between two to four hours. Once the time is up, drain and rinse and place the separate nuts onto separate kitchen towels and roll to dry a little. This stage can be done the day before, just put the nuts into separate containers in the fridge.

In a food processor, add dates and orange juice and blend until a smooth paste is formed. Set aside.

Making sure your food processor is dry, add the pecans and whiz until crumbed.

Peel and grate the carrots finely as in the picture above and place in a bowl. Except for the icing ingredients, add everything, including 'date paste' and chopped pecans, in with the grated carrots.

I used my hands to mix as I found it easier than with a spoon. Whatever works for you is fine.

 

Line a baking tray with greaseproof paper and spread the mixture to about 1 1/2cm in thickness. My tray was too big so I ended the mixture with a clean edge, 1/4 of the way in from the side of the pan (see image above). Press the mixture evenly with the back of a spoon. Alternatively, you can shape them individually as balls or circular cakes but remember to make them small! Cover with cling wrap and chill for a few hours.

To make the vanilla cashew icing, simply blend all the 'icing' ingredients until really creamy and smooth. Place in a container and refrigerate for a few hours to thicken up. 

Just before serving, cut into individual squares (about 8x8cm as it is very rich!) using a really sharp knife and either spread or dollop the icing on each individual serving. You want to keep the icing and cake separate until serving.

And voila, an amazing little sweet treat that is actually good for you!!!!
 

Buon Appetito!