Raw carrot cake.
2 cups dates, soaked for 24 hours
1 cup almonds, soaked for 24 hours
a pinch of vanilla powder
a pinch of nutmeg
2 cups of cashews, soaked for 24 hours
1/3 cup of water
fresh squeezed lemon juice (from 1/2 lemon)
a pinch of stevia
a pinch of vanilla
psyllium powder, 1 spoon
Chop the carrot and blend with dates, almonds, vanilla and nutmeg to make the base of the cake.
Press the base into a round plate.
Blend all the topping ingredients: cashews, water, lemon juice, stevia, vanilla and psyllium powder with a high speed blender to obtain a smooth cream.
Spread the cashew cream on top of the base, level the topping and decorate the cake with walnuts, goji berries and cinnamon powder.
Recipe and photo courtesy from Anique, gorawstayraw.com.