Raw Tropical Carrot Cake

Tastes Like Summer!

The wind that blew around the playground on my daughters 3rd birthday, whipping my skirt up and around my head, giving the toddlers a fright and the parentals a good ol' 'look see', was similar to a tropical cyclone.The swirling air muggy, the kids all losing their minds.I knew it must be the wind because there was no colouring, preservatives or processed sugar in the entire feast we all dove into like ship-wreck survivors.  The first sweet to be devoured?  My Raw Carrot Cake with a tropical pineapple vibe.What three things would I take with me if I was surrounded on a desert island?

1. Raw Carrot Cake
2. Raw Carrot Cake
3. Husban....eerrr Raw Carrot Cake.

Ingredients:

• 2  1/2 cups walnuts
• 2 tbls whole chia seeds
• 1/2 cup shredded coconut
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon sea salt
• 1 cup pitted dates (I used plain old bagged dates)
• 1/2 cup fresh pineapple
• 2 medium raw carrots, grated

Optional

• zest of 1 orange
• 1 teaspoon vanilla bean paste

Method:

1. Combine walnuts, chia seeds, cinnamon, ginger, nutmeg, orange zest and sea salt into a large food processor and process until mixed and finely chopped.
2. Add dates, pineapple and coconut then process again until mixed through.
3. Add grated raw carrot  and vanilla then process again until combined. The mix should now form a dough like mixture clinging together.
4. Press cake firmly into greased and lined 20 cm baking tin 
5. Leave in the fridge for at least 2 hours for the chia seeds to soak up the juice from the carrot and fresh pineapple and cling together.
6. Turn out onto a cake tray and slice into 16 pieces.
7. Top with coconut, coconut cream or cream cheese frosting (*mix 150g cream cheese with the juice of one lemon and 2 tbls rice malt syrup or maple syrup)