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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

        • Prep Time
          10 Mins
        • Cook Time
          40 Mins
        • Serves
          8

        About

        The perfect dessert for everyone topped with fluffy cashew cream

        Ingredients

        Order 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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        Best Cashew Nut 300g

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