Carrot cake with cashew cream cheese frosting, pistachios & walnuts
- 2 cups cashews, preferably soaked for a couple hours
- 1-2 tablespoon lemon juice
- 2 tablespoons liquid coconut oil
- 1/3 cup maple syrup
- Water, as needed
- 2 large carrots, peeled
- 1 1/2 cups oat flour or buckwheat flour
- 1 cup dates
- 1 cup dried pineapple (or more dates)
- 1/2 cup dried coconut
- 1/2 teaspoon cinnamon
To make the frosting:
Blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it – mmm. Put in a bowl and set aside.
To make the cake:
Cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it’s all in really small pieces and sticks together.
Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like.
Cashew Chai Ice Cream
- 1 1/2 cups raw cashews, soaked for 4-6 hours (or overnight) then drained
- 1 cup light coconut milk (or sub another dairy-free milk, such as almond or rice)
- 3 packets chai tea (or ~4 tsp loose leaf, or sub black tea for a more subtle chai flavour)
- 1/4 cup coconut oil, melted (or olive oil)
- 1/4 cup honey
- 1/4 cup cane sugar
- 1 tsp pure vanilla extract
- 1/2 tsp each cinnamon and ginger powder
Set your churning bowl in the freezer the night before to chill. Soak your cashews the night before as well, or for at least 4-6 hour before blending.
When ready to prepare ice cream, steep your chai tea in 3/4 cup boiling water for at least 10 minutes. It should be very strong. Remove tea bags, squeezing out excess tea, and let cool in the fridge.
In the meantime, drain cashews and measure out other ingredients.
Add tea and all remaining ingredients to a blender and blend until creamy and smooth – about 3-4 minutes, using liquify if you have the option. Taste and adjust sweetness/flavours as needed.
Add mixture to your chilled ice cream maker bowl and churn according to manufacturer’s instructions until thoroughly chilled, about 45 minutes. It should resemble thick soft serve.
Transfer to a freezer-safe container, cover and freeze until hard – at least 6 hours, preferably overnight. Will keep in the freezer for up to a week.