Gluten-free raw carrot cake
Looking for a no-bake dessert you can prepare in advance? This raw carrot cake recipe is the perfect gluten-free dessert to make for friends this weekend.
Note: + overnight soaking, 3 hours 10 mins freezing & 15 mins chilling time
- 300g raw cashews
- 12 fresh dates, pitted
- 150g pecans
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 2 medium carrots, grated
- 500g dairy-free honey-flavoured coconut yoghurt
- 1 carrot, extra, peeled, cut into long matchsticks
Place the cashews in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.
Grease a 24cm (base measurement) fluted tart tin with removable base. Place the dates and pecans in a food processor and process until very finely chopped and mixture is firm. Spoon over the base and side of the prepared tin. Use wet hands to press down evenly. Place in the freezer for 10 mins until set.
Place cashews, cinnamon, ginger, grated carrot and half the yoghurt in a blender. Blend until well combined and very smooth. Spoon the cashew mixture over the date mixture. Place in the freezer for 3 hours or until firm.
Transfer to the fridge for 15 mins to soften before transferring to a serving plate. Top with remaining yoghurt and carrot matchsticks. Serve immediately.
Serve with ground cinnamon and honey