ISHA RECIPE

No-Bake Carrot Nut Cake

INGREDIENTS

For the frosting (optional)

1 ¼ cup raw cashews

½ cup thick coconut milk

2 tablespoons lemon juice

3 tablespoons honey

1 teaspoon vanilla extract

For the cake

2 cups finely shredded carrots

2 cups pitted dates

2 ½ cups raw walnuts

2 teaspoons vanilla extract

¼ teaspoon salt

1 ¼ teaspoons ground cinnamon

¾ teaspoon ground ginger

1 pinch nutmeg

½ cup desiccated coconut, ground into a fine powder

¼ cup raisins (optional)

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METHOD

  1. 1) If you are making the frosting (optional), soak the cashews in hot water for 30 minutes to 1 hour. Then rinse and drain. Add to a high-speed blender or mixer along with coconut milk, lemon juice, honey, and vanilla and blend on high until very creamy and smooth, scraping the sides as needed. Cover and refrigerate to chill.
  2. 2) Using a box grater or mixer, grate or pulse the carrots and set aside.
  3. 3) To a large food processor or mixer, add the pitted dates and blend until small bits remain or a ball forms. Remove and set aside.
  4. 4) To the food processor or mixer, add the walnuts, vanilla, salt, and spices. Blend or pulse until a semi-fine meal is achieved. Then add dates back in, along with shredded carrots, and pulse in one-second measurements until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You are looking for a pliable dough, not a purée.
  5. 5) Transfer mixture to a large mixing bowl. Add coconut flour and raisins and stir to combine.
  6. 6) Prepare a 7- to 9-inch springform pan (or a large cake pan or an 8x8-baking dish with high edges) by adding parchment paper along the bottom and sides. Then add the cake mixture, and spread and press down evenly to pack. Use a flat-bottomed object, such as a drinking glass, to help press everything into an even layer. (NOTE: You could also scoop and roll these into balls to enjoy as cake bites!)
  7. 7) At this point, you can enjoy the cake by carefully lifting or sliding the cake out of its pan. However, if adding the frosting, pour the frosting on and tap out any air bubbles. Then place on a baking sheet (to keep level) and freeze for 3–4 hours or until the frosting is semi-firm to the touch.
  8. To serve, make sure the cake is not fully frozen so it is soft enough to cut (letting it thaw on the counter for 30 minutes should help). Garnish with more nuts, raisins, or other desired toppings (all optional). Use a hot knife to carefully cut out slices. Best enjoyed slightly chilled (not frozen).