The Ultimate Raw Carrot Cake

There is carrot cake and then there is CARROT CAKE!!! And this by far is the ULTIMATE raw carrot cake. I have made raw carrot cake before and yeh it tasted like carrot cake but it was not as exciting as this was to make and to eat. This is cheesecake and carrot cake combined into one.....in my opinion you cannot get any better than that.

So I will start from the bottom and go up from there. On the base you have raw carrot cake, then the layer on top of that is carrot cake flavoured raw cheesecake and then the layer on top of that is vanilla raw cheesecake and then frosted with raw vanilla frosting and topped with dates and cashews. Both my best friend at uni and my boyfriend's mum said and I quote;

"Absolute Perfection"

And that is coming from two people who eat meat and every other animal product available and only get raw food when I make it for them. 

The Ultimate Raw Carrot Cake

Carrot Cake Base:

1/2 cup raw almond meal

1 cup raw coconut flour

1 tsp pure vanilla extract

12 medjool dates

1/2 tsp ginger powder

2 tsp cinnamon

3/4 cup dried shredded unsweetened coconut

1 - 1 1/2 cups grated organic carrots

Vanilla Cheesecake Layer
2 cups raw cashews, soaked
1/3 cup raw coconut nectar, or agave nectar
1 tbsp pure vanilla extract
1/2 coconut water
1/2 cup raw coconut oil, warmed to liquid 

Carrot Cheesecake Layer

2 cups raw cashews, soaked

1/3 cup raw coconut nectar, or agave nectar

1/2 cup coconut water

1/2 cup raw coconut oil, warmed to liquid

1/2 cup grated organic carrots

1/2 tsp ginger powder

1 tsp cinnamon

Vanilla Frosting

1 cup raw cashews, soaked

1/4 cup coconut water

2 tbsp raw coconut nectar

1 tsp pure vanilla extract

3 tbsp raw coconut oil, warmed to liquid

For the carrot cake base, in a mini food processor place almond meal, coconut flour, dates, vanilla, ginger and cinnamon and process until the dates are incorporated and it is all well blended. Add the coconut and 1 cup of carrots and process until pretty smooth. If not coming together like a dough add another 1/2 cup of carrots and process until incorporated. Grease a 6 inch springform cake time with coconut oil and pour the base mixture into it. Pack it in the bottom of the tin to form the base of the cake and set aside.

For the vanilla cheesecake filling, place coconut nectar, vanilla, coconut water and coconut oil into a blender and blend until combined. Add the cashews to the blender one cup at a time, blending till smooth after adding each cup. Place in a bowl and set aside.

For the carrot cake cheesecake filling, place coconut nectar, coconut water, coconut oil, grated carrots, ginger and cinnamon is a blender and blend until smooth and combined. Add the cashews to the blender one cup at a time, blending until smooth after adding each cup. 

To assemble the cake, pour the carrot cake cheesecake filling on top of the base and shake the tin to spread the mixture over the base. Then on top of that layer pour the vanilla cheesecake filling and again shake the tin to spread that layer on top. Place in the freezer for 4 hours or until firm enough to unmold.

For the vanilla frosting, place coconut nectar, vanilla, coconut water and coconut oil in a blender and blend until combined then add the cashews and blend until smooth. Place in the fridge for about 15 to 30 minutes or till it becomes thick enough to pipe onto the cake. Place in a piping bag and pipe around the top and edges of the cake. Top with dates and cashews and serve!! Store extra cake in the fridge.