Raw Courgette and Carrot Christmas Cake
Christmas cake has always been one of my favourite parts of the festive season! I love all the spices and dried fruits and I am so happy to have created a delicious recipe, incorporating all of the things I love and with some extra vegetables too! It’s so much quicker and simpler than a more traditional Christmas cake too as there’s no need to soak the fruit or even bake it, and you can enjoy it straight from the food processor which is even better!
Prep: 4-6 hours soaking the nuts
Cook: 30 minutes + 3 hours setting time
Total: 30 minutes + 7 hours to set
easy
Ingredients:
- 100g Courgette once grated and squeezed to get rid of the liquid (about 1 courgette),200g grated carrot (about 2),100g grated apple (about 1),355g blanched almonds,140g pecans,220g pitted dates,75g raisins,75g cranberries,75g sultanas,zest 2 oranges,zest of a lemon,2 teaspoon ground cinnamon,2 teaspoon all spice,1/4 teaspoon ground nutmeg,1/4 teaspoon ground cloves
- 250g Cashews (soaked for 4-6 hours or overnight),150ml water,1/2 teaspoon vanilla powder,2 tablespoons maple syrup,2 tablespoons coconut oil (melted)
Cake
Cashew Cream
Method
Add the nuts, dates, orange and lemon zest and spices from the cake ingredients to a food processor and blend for 20 seconds or so, until they start to break down and come together.
Add the grated carrot, courgette and apple and blend again.
Tip the mixture out and stir through the dried fruit.
Push into a lined tray or cake tin and place in the fridge to set.
Drain and rinse the cashews.
Add all of the cashew cream ingredients into a food processor and blend until it is completely smooth.
Spread this on top of the cake and return to the fridge for 2-3 hours to firm up.
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