Yeild: 6-8 servings

Base:

♥ 3 cups finely grated carrots

♥ 1 cup pecans nut

♥ 1 cup walnuts

♥ 1 cup stoned dates

♥ 1\4 cup chia seed

♥ 1\4 cup dry shredded coconut 

♥ 1  1\2 tsp cinnamon

♥ 1\4 tsp nutmeg

♥ 1\4 tsp clove spice

♥ 1\4 tsp pink salt 

Filling

♥  1 cup cashews nuts (soaked for 4 hrs )

♥  1 cup macadamia nuts (soaked for 4 hrs)

♥  1\4 cup virgin cold pressed coconut oil not melted

♥  2 lemon juice

♥  1 tsp vanilla extract

♥  1\4 cup agave syrup or maple syrup or honey 

♥ 3 tbs coconut milk or almond milk

♥  1\2 cup pistachios for decoration

Method

• In a food processor grind the walnuts and the pecans nuts till you turn them in crumbles.
• Add the dates, chia seed, cinnamon, nutmeg, clove, salt and then you mix them together for a while.
• Place your glue dough in a bowl and then add the finely grated carrots.
• Mix with your hands the dough.
• In a cake tin of 22 -24 cm place the dough and press it.
• In a blender or in a food processor add macadamia and cashews nuts and all the rest of the ingredients for making the filling.
• Blend it up! Then pour the creamy filling on the top.
• Decorate the cake with pistachios and walnuts and grated carrots.
• Keep in the fridge the raw carrots cake for a few hours before serving.

TIP: You can substitute the pecans with walnuts and macadamia with cashews. If you don’t have a food processor you can use a chopper to grind the nuts, if you have a blender instead, it will be not as easy, but you can try :-), I uploaded a raw carrots cake on You Tube using a blender.