Raw Carrot Cake

Day 27: Carrot Cake. I LOVE this! YES!  I declare I love raw carrot cake. The pear cashew cream on the top is particularly delicious.  This is from Raw Food by Erica Palmcrantz and Irmela Lilja.

Ingredients:

Crust:
4 carrots
1 apple, coursely grated
1/4 cup almonds, finely chopped (I used almond flour)
4 fresh dates, finely chopped
1 Tsp cinnamon
Pinch nutmeg
3 Tbs lemon zest

Cream:
1 cup cashews
1 very large ripe pair – cored and quartered
2 Tbs water
1 Tsp vanilla powder or paste (I used essence)
Raisins and/or walnuts to taste.

Finely grate the carrots. (You can also use ‘carrot poop’ from a juicer, if you use one)
Using a strainer, remove any excess juice from the carrots (I skip this, as I use the deyhdrator to dry out the base)
Mix the crust ingredients together either in a food processor or, by hand, in a bowl.
Press out onto a plate (I use a flan tin) and keep in the fridge until you are ready to serve

Make the pear cashew cream
Grind the cashew nuts in a food processor until it resembles flour. Add the pear and the water until it forms a creamy paste. Add the vanilla.

Spread the cashew cream onto the crust and garnish with walnuts or raisins. ( I did not do this – I keep meaning to but I forget)