Raw Carrot Cake
4 servings
80 minutes
Raw carrot cake is the embodiment of natural sweetness and freshness. This dessert, popular among health enthusiasts, requires no baking and preserves the natural properties of its ingredients. The base made from cashews and almonds, complemented by the sweetness of dates, creates a soft yet dense texture that contrasts with the juiciness of the carrot layer. Honey with fragrant mint and citrus zest adds a subtle freshness and light spiciness to the cake. This combination makes it not only delicious but also healthy. This cake is perfect for a festive table or a pleasant treat without feeling heavy. Each spoonful offers a sense of naturalness and harmony, immersing you in a world of refined gastronomic pleasures.
1
Blend cashews and almonds in a blender.
- Raw cashews: 100 g
- Almond: 100 g
2
Add chopped dates and mix well.
- Dates: 200 g
3
Place the nut-date mixture on a plate, cover, and put it in the freezer for half an hour.
4
For the second layer, grate the carrot on a fine grater.
- Carrot: 500 g
5
Add crushed mint to the honey.
- Honey: 3 tablespoons
- Fresh mint: 1 bunch
6
Mix grated carrot with mint honey and orange zest.
- Carrot: 500 g
- Honey: 3 tablespoons
- Grated orange zest: 4 teaspoons
7
Layer the carrot on top of the nut-date layer.
8
Put the cake in the freezer for another half hour.
