Honestly, when I first started making this cake, I was very skeptical, but by the very end, I realized that it was going to be something amazing!
The pie is raw but incredibly reminiscent of the traditional carrot cake we all know.
Even my mother, for whom the word “vegan” means rather a diagnosis than anything else, rated this cake 5 out of 5.
And this, believe me, is a great indicator of quality!
The cake is juicy, soft, beautiful and very healthy.
None of its ingredients go through heat treatment and thus, retain all those vitamins so necessary for us.
Spice plays an important role in the cake.
Do not skimp on cinnamon and ginger! The base consists of raw oats, nuts and fresh carrots, and I cook the cream from cashews.
The base consists of raw oats, nuts and fresh carrots, and I cook the cream from cashews.
The cake is relatively small, for 2-3 persons only.
It is perfectly stored in a refrigerator and with each day it becomes only softer, juicier and more fragrant.
…You’ll like it!
Ready? Set? Let’s go cooking!
We will need: (1 small cake)
3 large carrots
3/4 (1 cup -250 ml) of oats
1/4 cup of walnuts
1/2 tbsp. of coconut oil
Cinnamon and ginger
1 cup of cashews (1 cup-250 ml.)
1 / 2-2 / 3 cups of coconut or any other milk
1.5 tbsp. of coconut oil
3 tbsp. of honey or agave syrup
1 lime slice (if you have a powerful blender) or 2 tbsp. of lime juice or lemon
Soak cashews for 2-3 hours minimum. I recommend, if possible, to keep the nuts in the water for a day. This way your cream will be soft even with the weakest blender.
Grind the nuts and oats in the blender. Peel the carrots.
Add them to the blender. Add the dates.
The “dough” should not be very dense. In the end, add the spices and coconut oil.
Drain the cashew water, add the lime, milk, honey and coconut oil and make a cream.
Divide the dough into two parts. Put one part on a plate and top it with the cream.
Do the same for the second part and apply the rest of the cream.
Decorate with seeds. Done! Put it in the refrigerator for several hours and serve.