I have prepared this Raw Carrot Cheesecake specifically for the event “One Day Cafe in Tokyo.” The cafe was on Monday, and the cake I made on Sunday. The recipe I made at the moment of its production, adding ingredients and tasting. After café, I received two orders for this tart. Yes, if you do not know, I accept orders for cakes! I had to make two cakes just like the guests ate at the café, but I didn’t write a recipe 🙂 I again started to make this tart, remembering all of the ingredients and their number, but I could not prepare an exact copy, but it turned out even tastier! I share the recipe for the second version of the cake, and if you change something you can make it even better!

Raw Carrot Cheesecake

Ingredients (for tart pan about 15- 18 cm)

Crust

1 cup pecans or walnuts (pre-soaked in water overnight)

1/2 cup almond flour (I use almond cake from milk that has dried up in the dehydrator and finely grind into flour)

1/2 cup finely chopped fresh carrot

1 cup dried apricots (rinse well in water, but not soaked)

1 tsp cinnamon

1 tsp fresh ginger (finely grate)

1/2 tsp nutmeg

Filling

1 cup cashew nuts (soak for 2-3 hours in the water)

1/3 cup coconut syrup (or another sweetener)

2-3 tablespoons finely grated carrot

1/3 cup raw cacao butter (melted on a steam bath or in a dehydrator)

1/3 cup raw coconut oil

1/2 lemon (squeeze the juice)

1/2 tsp vanilla extract

pinch of sea salt

Assembly

Nuts soaked in the water I usually dried in a dehydrator in advance, but this is not necessarily, you can dry them well with paper towels. Grind all the ingredients for the cake in a food processor to form dough into small pieces. Do not make a homogeneous mass, the cake should be different in structure from the filling. You may need to add more almond flour or walnuts, the dough should not be too wet. Press the dough in a very thin layer into tart pan with  spoon or your hands, pressing down firmly. Place in the freezer for a while until we make the filling.

Make filling. All the ingredients except the oils placed in a blender and blennd well until very smooth. Slowly add the oils during operation of the blender. Spread the filling on top of the crust and refrigerate for several hours.

I made this cake a few times, one of them, I froze for storage. On the day when the guests arrived, I move it to the refrigerator for a couple of hours prior to serve. Cake does not provide water, it is not cold and keeps good shape. Before serving, I dried carrot for cake decoration. Simply cut carrots very thin strips, dipped them in maple syrup for 10 minutes, put on the dehydrator sheets and dry until crunchy, like sweet potato chips. Kids love there carrot sweet crunchy 🙂 Of course, you can decorate with fresh carrots.

Bon Appetit!

P.S. Coconut oil and cacao butter I buy online here.

Tips: Raw cacao butter comes in several different forms. You can find it in one solid block form, in random sized chunks or in a food processor. But to use in recipes, it needs to be in liquid form. To speed up the melt time, we need to break it down into smaller pieces.