I love carrot cake. Sweet and moist with a hint of cinnamon spice and a sneak of coconut. I also love cream cheese- cashew cream cheese that is! Smooth, lemony, creamy goodness.....mouth watering deliciousness!!! Ommnomnom get in ma belly.
I found a good recipe and have changed it up to suit my way of eating- gluten free, grain free, dairy free. It is also egg free and refined sugar free too.
It is wonderfully moist, dense, and totally satisfying.
So here it is!
This is before it was covered in the cashew frosting
Use a spring form pan about 25cm diameter
2 cups cashews (preferably soaked overnight, or for at least 4 hours, then discard water)
2 tablespoons lemon juice
2 tablespoons coconut oil
2 tablespoons of agave (or sweetener of choice)
2 tablespoons of coconut
Blend everything up in the food processor until smooth- if it seems too dry, add a little water. Set aside. Try not to eat...
2 carrots, roughly chopped
1 1/2 cups almond meal
2 cups pitted medjool dates
1/2 teaspoon cinnamon.
Process carrots until very fine. Add everything else, process until combined.
Press 1/2 mixture into bottom of spring form pan. Spread cashew frosting over top 1cm thick. Put in freezer for 2hours. Press the rest of the mixture on top. Freeze again for 2 hours.
Open spring form pan carefully, cover with rest of cashew frosting.
A small slice is perfect accompanying a cup of tea.