Delicious Raw Carrot Cake with Cashew Nut Cream

I've found another great way to re-use some of that excess carrot pulp you may have from too much juicing (if there is such a thing!). ...and it's a little tastier than throwing it into your carrot soup!

 This recipe has been inspired by a girlfriend of mine, Angela - thanks doll!

1 cup shredded carrot (or carrot juice pulp)
1 Tbsp shredded ginger - you can also use the powder.  I've often already got the ginger in my pulp mix!
zest + juice of one orange
1 tsp lemon juice
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup shredded coconut
1/4 cup chopped walnuts
1/4 cup raisins/sultanas
6-7 soaked dates
1/3 cup almonds (preferably soaked overnight)

*cashew nut cream

Blend/process the dates, almonds and orange juice. Mix with all other ingredients except for the cashew nut cream. Press into a cake dish and top with the cashew nut cream and some extra shredded coconut.

*To make the cashew nut cream, I soak about a cup of cashews with about a cup of filtered or spring water, for about half an hour.  Once soaked, whiz them up in a blender, and add a dash of vanilla - if it's too runny, just add some more nuts.  Try not to eat too much before spreading over cake!

YUMMMM! 

Refrigerate until set.


For more information on food and recipes, check out Food Renegade and Simple Lives Thursday

Enjoy!