Yields: 16 servings
2½ cups (9½ oz) shelled walnuts
1 Tbsp ground flaxseed or whole chia seeds
½ cup (2 oz) rolled oats (or gluten-free almond meal)
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp sea salt
1 cup (6½ oz) of 12 large fresh dates, pitted
½ cup (3 oz) dried chopped apricots or pineapple (sulfur-free)
2 large raw carrots, grated
Zest from 1 orange
2 tsp vanilla bean paste
Combine walnuts, flaxseed, cinnamon, ginger, nutmeg, orange zest and sea salt into a food processor and run it until mixed and finely chopped. Add dates and apricots. Process again until thoroughly mixed.
Add grated raw carrot and vanilla and then process again until combined. The mix should now form a nice dough.
Spoon into a bowl. Add and knead oats through the raw carrot cake mixture.
Press cake firmly into a 6-inch round baking dish lined with parchment paper.
Refrigerate until ready to serve, allowing at least 2 hours for the cake to rest. It will keep in the refrigerator for about a week.
Enjoy as is or garnish with macadamia nut cream, a drizzle of honey and walnuts.
Note: Other raw nuts can substitute for walnuts—try pecans, almonds or macadamia nuts.
Macadamia Nut Cream
Combine 1 cup of raw cashew nuts or macadamia nuts with ½ cup of orange juice or coconut water and a little vanilla. Blend in a high-speed blender like a Vitamix until smooth and creamy.
