Raw Vegan Carrot Cheesecake
Cashew cream frosting:
1 cup of cashews (125 g)
1/3 cup of coconut milk (80 g)
1/3 cup of water (80 g)
Juice of 1 lime
10 dates (70 g)
2 tsp of agave (or maple) syrup (40 g)
Soak cashews overnight or for at least 2-3 hours. Blend all frosting ingredients in a high speed blender on high speed for about one minute until it's completely smooth and creamy, set aside.
2 cups of carrot pulp (200 g)
15 dates (105 g)
10 tbsp of shredded coconut (40 g)
4 tbsp of ground hemp seeds (or any other ground seeds or nuts) (40 g)
2 tbsp of agave (or maple) syrup (40 g)
1 tsp of cinnamon
1 tsp of vanilla extract
1/8 tsp of ground cloves
Juice 3-4 carrots, drink the juice and use the carrot pulp for the cake (you can also grate the carrots and use a cheesecloth to "juice" the carrots manually when you don't have a juicer). In a food processor pulse all cake ingredients until smooth.
Press half of the cake mixture firmly and evenly into a small cake springform (mine has a diameter of 10 cm / 4 inches, but I had some leftovers for 2 muffins, so a 5 inch cake springform should work fine). Now add a thick layer of cream and freeze for about one hour until the cream is firm. Add the second half of the cake mixture and freeze again for about 2 hours.
Release the cake from the form and put the remaining cream / frosting on top and on the sides. Freeze again. It tastes best when its served cold but not frozen. Enjoy!