Carrot Cake with Cashew Cream Cheese Frosting, Pistachios & Walnuts
This recipe is featured in Mastering the Art of Raw Baking
- Servings Makes one 15 cm (6-inch) cake
For the cashew frosting:
- 227 grams (2 cups) cashews, preferably soaked for a couple hours
- 15-30 ml (1-2 tablespoons) lemon juice
- 30 ml (2 tablespoons) liquid coconut oil
- 78 ml (⅓ cup) maple syrup
For the cake:
- 2 large carrots, peeled
- 92 grams (1½ cups) oat flour or buckwheat flour
- 149 grams (1 cup) dates
- 142 grams (1 cup) dried pineapple (or more dates)
- 113 grams (½ cup) dried coconut
- 2.5 ml (½ teaspoon) cinnamon
1. For the cashew frosting: Blend all ingredients in a blender at high speed until smooth, adding as little water as possible to make a creamy frosting. Taste it–mmm. Put in a bowl and set aside.
2. For the cake: Cut the carrots into small chunks. Then throw in your food processor with the remaining ingredients and pulse until it’s all in really small pieces and sticks together.
3. For assembly: Press half the cake mixture into the bottom of a 15 cm (6-inch) spring-form pan, then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard.
Press on the rest of the cake mix. I usually refrigerate the cake overnight and frost it the next day, but you can frost right away. Use the remaining frosting on the top and sides, and cover with whatever garnishes you like. Enjoy!