Raw Carrot-Orange-Lemon Cake

蛋糕9.38K

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Serving: 4

用料

For the Muffin Base	---------------
roughly shredded carrot	1 1/2 cup
Zest and juice of one lemon	1 lemon
Zest and juice of orange	1 orange
walnuts	1/2 cup
Medjool dates, soaked for 20 minutes	1/2 cup
cinnamon or pumpkin spice	1/8 tsp
sea salt	A pinch
For the Frosting	-------------
cashews, soaked 4 hours	1 cup
maple syrup	1 tbsp
Juice of lemon	1 lemon
Water	As needed
Cinnamon	For sprinkle

Raw Carrot-Orange-Lemon cake的做法

Shred carrots with attachment of a food processor or box grater. Zest lemon and orange and squeeze juice from half of each. Place carrots, lemon, orange, and remaining ingredients in a food processor and pulse until combined. Divide into 4 small ramekins using 4 tablespoons each.
Place frosting ingredients into a blender. Add 2 tablespoons water and blend. Scrape down sides and add more water to make a very thick, smooth texture.
Frost cakes and sprinkle with cinnamon. Store covered in refrigerator.