This light, tropical raw cake is the perfect base for a dessert canape. Or, pair it with a light tropical sorbet.
Steps
1
Preparing the Cake
Ingredients
1 cup dates
1/2 cup rum, apple juice or water
2 cups carrots, freshly shredded
1 1/2 cups dried apple, minced by hand or in a food processor
1 1/2 cups raw cashews or pecans, ground into a fine meal
1 1/2 cup dried shredded coconut
1/2 tbsp cinnamon
1/2 tsp nutmeg
1/2 tsp sea salt
Place the dates in a small bowl. Add the rum or juice and allow to soak for approximately 1 hour or until very soft. When soft, finely mince the dates.
Place the minced dates in a medium mixing bowl. Add the carrots, apple, nuts, coconut, cinnamon, nutmeg and salt and gently, but thoroughly combine. When done, the mixture should form a ball, but not be too wet. If the mixture is too wet, add a bit more shredded coconut or ground cashews.
Transfer the date mixture to an 8-inch springform pan, pressing and molding the dough to form it neatly into the pan. Note that smaller, individual-sized spring form pans would also work.
2
Frosting the Carrot Cake
To finish, evenly frost the carrot cake with this delicious Maple Vanilla Frosting. C Transfer to the refrigerator to chill thoroughly before serving. Cut into slices for service.
