I love adding veggies to the desserts I make and I think carrot is a really nice one to use in dessert making. Actually, carrot cake is one of my favourites so obviously I had to make a raw version as quite often I like to make a no bake dessert and have some in the freezer ready for the craving to come:)
Advice and insights:
- I added a handful of dried cranberries into carrot layer, just because I like it
- you don’t have to make it in cupcake moulds – you can use one mould and slice into preferred size pieces
- you can use orange zest for some extra zing
- if you don’t have or don’t want to use raisins, sub them with dates
- sub oat flour for ground almonds
- if you have oats, make oat flour by blending them
- take out from the freezer 1-2 hours before eating
- if you will be making the recipe in a bigger mould, cut it 20-30mins after taking out from the freezer while it’s still a little bit frozen. Run your knife through the warm water for easier cutting.
Enjoy!
You will need:
- For the carrot layer:
- 100g grated carrot
- 4 medjool dates (the ones I used were around 70g)
- 100g raisins, soak them before using
- 60g desiccated coconut
- 60g oat flour
- 4tbsp coconut oil
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- .
- For the cream:
- 40g cashews, soak them for at least 6 hours
- 2 tbsp coconut butter
- 50g plant milk
- 1 tbsp coconut oil
- 40g agave syrup
- 10g lemon juice
What to do?
For the carrot layer:
- blend all the ingredients till well combined
- if you are adding dried fruits, mix them in now
- press the mixture into the cupcake or other mould you are using
- move to the freezer to start setting
For the cream:
- blend all the ingredients till smooth and creamy
- pour over the carrot layer
- if you want, sprinkle some nuts and berries on top
- put to the freezer to set for at least 2 hours
Notes:
instead of 2tbsp coconut butter and 50g plant milk you can use 60g coconut cream from the tin