Raw Carrot Cake Slice

goodMix Carrot Cake

This tastes amazingly like a moist slice of carrot cake – but is gluten free, grain free, dairy free, sugar free, paleo, vegan…ticks a LOT of boxes & is super-yummy!

Ingredients

For the Slice:
1x Fruity BallBag 375g
1 cup of grated carrot
Zest of 1/2 an orange
Juice of 1/2 an orange (add gradually)

1 tsp of Cinnamon
1/2 a tsp of Nutmeg
1/2 a cup of crushed walnuts

 

For The Icing:
2 cups of raw cashews, soaked in water for an hour or so, then drained & rinsed (spin in a salad spinner to dry quickly).
2-3 tablespoons of natural unsweetened coconut yoghurt (I used Pure n’ Free)
Lemon juice – approx 1/2 a lemon, but be guided by taste & texture
Lemon Zest (optional extra to make your icing really zesty)

 

 

Method

For the Slice:
In a bowl, mix your grated carrot into the ‘Fruity BallBag‘ mix
Add the orange zest, nutmeg & cinnamon, plus the chopped / crumbled walnuts.

Gradually squeeze in the orange juice, mixing with clean hands as you go. Do a few ‘squish tests’ as you go to see if it’s moist enough to bind. Keep adding juice until it’s sticking easily together, like a moist, tough dough.

Press the ‘dough’ into a cheesecake / tart dish, flatten well (& press into all the edges), then place into the freezer to harden.

For The Icing:
Blend your soaked & drained cashews with the coconut yoghurt & lemon juice until nice & smooth. When blending, aim for a consistency is thick & creamy but easily spreadable (add more yoghurt if too thick / solid).

Spread the icing over the base, & grate some lemon or orange zest over the top before placing back into the freezer.
Leave on the bench for 20mins when ready to serve, to allow the frozen ‘cake’ to soften a little. Sprinkle with cinnamon & crumbled walnuts, garnish with more zest if you like…the perfect treat for carrot cake freaks! This can be stored / served straight from the fridge too – but will be soft, not firm.

Serves Approx

10 slices

 

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Brad & Jeanie