Raw Carrot Cake with Coconut-Matcha Cream
Author: 
Recipe type: Raw, Vegan, Gluten Free
Serves: 8 slices
 
A perfeclty moist and indulgent raw carrot cake, that is full of goodness from the carrots, coconut, and matcha! Easy to make, it's the perfect make-ahead dessert or treat that doesn't compromise on taste or texture!
Ingredients
For the Carrot Cake
  • 60g each of pecans and walnuts
  • 30g pistachios
  • 15 medjool dates, pitted
  • 2 carrots, grated
  • 40g desiccated coconut
  • 1 teaspoon vanilla powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon ginger
For the Coconut-Matcha Cream
  • 1 cup cashews, soaked for 2+ hours
  • 2 tablespoons coconut oil
  • 1 can coconut cream, refrigerated for at least 12 hours
  • 1 tablespoon coconut sugar
  • 1 teaspoon vanilla powder
  • 1 teaspoon matcha powder
Instructions
  1. Pulse your nuts in a food processor until they break down into pieces - don’t over-blend into a flour, we want them to retain some texture. Add your your medjool dates and pulse again until you’ve got a sticky nut mixture. Add in the remaining ingredients and blend until fully combined.
  2. Line two small tins* with clingfilm and divide your "batter" evenly into both of them. Place them in the fridge while you make your cream.
  3. Open your can of coconut cream and scoop out the hardened cream from the top into a food processor or blender (save the water for smoothies).
  4. Add the rest of the coconut-matcha cream ingredients, except for the matcha. Blend until smooth and creamy, do a taste test to see if you like it sweeter.
  5. Take out ⅔ of the mixture and place in the fridge. Add in your matcha powder to the remaining ⅓ and blend until green and smooth.
  6. To assemble, remove one of the cakes from the fridge and add your ⅓ coconut-matcha cream. Place in the freezer until it hardens, about 1 hour. Gently remove both cakes from the tins and peel away the clingfilm. Place the cream-less cake on top of the one with the matcha cream.
  7. Take out the reserved ⅔ cream and use it to frost the entire outside of the cake. Place in the fridge and let set for at least 1 hour to set. Decorate with anything you like or leave plain - I love adding some more pecans and desiccated coconut!
Notes
*I used two 10cm round ramekins for this, so use whatever round you have in hand. You could make this into 1 layer if you've only got one large round tin!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/raw-carrot-cake-coconut-matcha-cream