Healthy no bake vegan carrot cake….this is a really a nice dessert!!
Raw Carrot Cake with Cashewnuts cream
Recipe source:Healthy blenderrecipes
1 large carrot peeled
½ cup dates
¾ cup oats or buckwheat flour (I used oats)
½ cup dried pineapple or add more dates
¼ cup dried coconut (I did not use…increase oats little bit)
¼ tsp cinnamon powder
¼ tsp nutmeg powder
2 pinch cloves powder
1 cup cashewnuts soaked in water for few hrs
1-2 tbsp lemon juice
4-5 tbsp honey or maple syrup
Water as needed
Blend all frosting ingredients until smooth and fluffy. (Drain cashewnuts first)
Add water as required. Refrigerate until needed.
Chop carrots into small pieces.
Pulse oats few times in a blender. Add the rest of the ingredients and pulse till all become kind of pasty and stick together,
Line any small tray or pan with cling wrap with enough leftover on the side or use a spring form pan.
Press half of the cake mixture in to the pan.
Smooth half the cashew frosting on top.
Refrigerate or put in the freezer for sometime. This step is not necessary but spreading rest of the cake mixture becomes easier this way.
Spread the rest of the cake mixture on top and spread frosting again.
Slice and serve.