Raw Celebration Carrot Cake

Ok I’ll let you in on a little secret- this is my wedding cake! My husband and I had a super small wedding (as in, juts the two of us and two witnesses) and so we did as much as we could ourselves. I made this great little cake, as well as our wedding dinner that we shared picnic style in a treehouse cottage in the Sunshine Coast Hinterland. Our wedding was minimal and perfect, exactly how we wanted it. Because we had a sunrise ceremony, the cake had to last for quite some time before it got into the fridge! So it ruled out any kind of cheesecake style raw cake. Raw carrot cake was one of the very first cakes I ever learned how to make, and it has always been a favourite. So that was what I chose.

You can make this cake in two layers for fun, or simply make it as a regular cake in one tin. I hope you love it.

 

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Ingredients:

  • 2 cups grated carrot
  • 1 cup almond meal
  • 1 cup walnuts
  • 3/4 cup sultanas
  • 1/2 cup desiccated coconut
  • 5 dates
  • 5 dried apricots
  • 1 teaspoon vanilla
  • 2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ginger powder
  • 2 tablespoons melted coconut oil
  • Pinch of sea salt

Vanilla Cashew Icing

  • 1 cup cashews soaked for 4 hours
  • 1 tablespoons lemon juice
  • 3 tablespoons coconut nectar
  • 3 tablespoons melted coconut oil
  • 5 tablespoons coconut milk
  • 1 teaspoon vanilla

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Method:

Place the carrots, almond meal, walnuts, coconut, dates and apricots in a food processor and process until the mixture begins to break down and come together. Add all other ingredients and keep pulsing so the mixture is well combined and relatively smooth, but still retains some texture.

Place the mixture into a lined cake tin, or two small cake tins if you wish to layer the cake.

Place in the fridge for 2-3 hours to set and form.

To make the icing, drain and rinse the cashews. Add all ingredients to a high speed blender and blend until smooth and creamy, adding enough coconut milk to allow for a smooth creamy consistency.

Spread the icing over the cake and return to the fridge for another 2 hours or so for the icing to hold.

The cake will keep 3-4 days in the fridge.

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