Wednesday June 10th, 2015
Raw carrot cake
For a medium sized cake, 8-10 servings:
Required:
• spring form (22-24 cm)
• food processor
For the first layer:
15 medium carrots, peeled and cut into pieces
100 g walnuts
200 g dates
2 tsp. vanilla essence
1 tablespoon lemon juice
Process all the ingredients until smooth.
Place the edge of the spring form (without the bottom) on a round platter. Add the carrot mix, spread evenly and press it.
Refrigerate until you prepare the second layer.
For the second layer:
200 g cashew nuts, hydrated in water at least 2 hours
2 tablespoons date syrup (or any other vegan syrup )
1/2 can coconut milk
5 tablespoons coconut flakes
1 tablespoon lemon juice
1 teaspoon vanilla essence
Refrigerate the coconut milk overnight. Use only the hardened part.
Process all the ingredients until smooth. If needed add little by little more coconut milk until the mix has the consistency of crème.
Spread on top of carrots mix.
The last layer (orange jelly):
fresh orange juice from 5-6 oranges
1 tablespoon sugar or any light color syrup
5 g of agar-agar
Strain the orange juice. Add the sugar and bring it to a boil, stirring occasionally. When it starts boiling add the agar ( dissolved in a little bit of orange juice, otherwise it will form lumps). Cook it for 2 minutes, stirring. Allow to cool, check and stir regularly because it hardens relatively quickly.
You can decorate the cake with some carrot slices/forms. Carefully pour the jelly mix over it.
Refrigerate for at least 1/2 hour.
Keep it in the frige up to 2 days.
Variation: you can use the mini forms.
One thought on : Raw carrot cake
Mmm o incerc imediat!