Rawberry / Ho Chi Minh City, Vietnam

Middle Eastern-Inspired Raw Carrot Cake

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Cake

3 cups of grated carrots 1 cup pitted dates, chopped 1 cup of pistachios 2/3 cup shredded coconut 1/2 cup dried apricots, slivered 1 tsp cardamom 1 tsp ground fennel 1 tsp ground ginger 1/4 tsp turmeric 1/4  tsp sea salt

Line an 8 x 8 inch square baking pan with parchment paper.

Place all of the cake ingredients in a food processor and process until well combined.

Transfer batter to prepared pan. Press down evenly and firmly. Place cake in freezer while you prepare the icing.

Cashew Icing

2 cups raw cashews 1/4 cup pure maple syrup 1/4 cup coconut oil, melted 1/4 cup water 1 tbsp apple cider vinegar 1 tbsp rose water 1/4 tsp sea salt

Place all of the icing ingredients in a high-speed blender and blend on high until smooth and creamy.

Spread icing on cake.

Store in fridge. (Can also be frozen.)

Chinese-inspired Carrot Cake

Cake

3 cups of grated carrots 1 cup dried mango, chopped 1 cup of walnuts 2/3 cup shredded coconut 1/4 cup goji berries 1/4 cup sesame seeds 1 tbsp Chinese 5-spice 1/4 tsp sea salt

Line an 8 x 8-inch square baking pan with parchment paper.

Place all the cake ingredients in a food processor and process until well combined.

Transfer batter to prepared pan. Press down evenly and firmly. Place cake in freezer while you prepare the icing.

Cashew Icing

2 cups raw cashews 1/4 cup agave 1/4 cup coconut oil, melted 1/4 cup water 1 tbsp apple cider vinegar 1 tsp almond extract 1/4 tsp sea salt

Place all the icing ingredients in a high-speed blender and blend on high until smooth and creamy.

Spread icing on cake. 

wow noel! we didn’t burn it this time!!

yay!