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Calories
446
Fat
24g
Saturates
11g

Protein
8g
Carbs
58g
Sugars
36g
  • Calories
    446
  • Fat
    24g
  • Saturates
    11g
  • Protein
    8g
  • Carbs
    58g
  • Sugars
    36g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

  • Calories
    446
  • Fat
    24g
  • Saturates
    11g
  • Protein
    8g
  • Carbs
    58g
  • Sugars
    36g

British

Raw vegan pistachio carrot cake with fluffy cashew cream



About


Ingredients

Method

  1. For the cashew frosting, blend all ingredients in a blender at high speed until smooth, adding as little water as possible to make a creamy frosting. Put in a bowl and set aside.
  2. To make the cake, cut the carrots into small chunks and into a food processor with the remaining ingredients and pulse until the small pieces almost stick together.
  3. Press half of the cake mixture into the bottom of a 15cm spring-form pan, then spread on about a third of the frosting. Put it in the freezer until the layer of frosting is hard.
  4. Press on the rest of the cake mix and refrigerate for as long as you can (overnight if possible). Spread on the rest of the frosting the next day (you can frost without refrigerating too). Use the remaining frosting on the top and sides. Decorate by sprinkling with crushed pistachio nuts. Serve cold.

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Ingredients We Send

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