Aug 182018

CARROT CAKE WITH CASHEW CREAM GLAZE

CARROT CAKE WITH CASHEW CREAM GLAZE

Ingredients:

2 1/2 cups grated and peeled carrots (about 3-4 medium size carrots)
1 cup raw walnuts or pecans
1 cup pitted dates
1/2 cup shredded coconut
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch of sea or table salt
For the cashew cream glaze
1 cup raw cashew nuts (soaked in water for one night)
1/4 cup water
3 tablespoons raw agave nectar
1 teaspoon vanilla extract
juice from 1/2 lemon
pinch of sea or table salt
1/3 cup melted extra virgin coconut oil
crushed walnuts or pecans and cinnamon for garnishing (optional)

Preparation:

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Grate and peel the carrots and put them with the walnuts (or pecans),pitted dates,shredded coconut,sea (or table) salt,ground cinnamon and nutmeg in a high speed blender or food processor and blend until everything is well combined.

Spread the mixture on a covered with baking paper circular dish.

Refrigerate while you are making the glaze.

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To make the cashew cream,drain the soaked cashew nuts and dry them with towel.

In a food processor,put the cashews,water,agave nectar,vanilla extract,salt and lemon juice.

Process until you have thick and creamy mixture.About 10 minutes.

Add the melted coconut oil and blend once again.

Pour the ready cream on the refrigerated cake and put it in the freezer for about 2 hours.

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Remove from the freezer and and leave the cake to chill for 10 minutes on a room temperature.

Sprinkle with crushed walnuts or pecans and more cinnamon on the top.

Cut it with sharp knife into pieces and serve.

Enjoy the sweetness.

Source: http://www.foodista.com/recipe/73KWYK7J/carrot-cake-with-cashew-cream-glaze