no-bake carrot cake
Everyone loves a carrot cake, and I'm willing to bet you've not had one like this before.
1 hour prep.
- 1 1/3 cups (200g) raw cashews
- 600g gingernut biscuits, chopped
- 250g unsalted butter, melted
- 500g cream cheese, at room temperature, chopped
- 2 tsp vanilla bean paste
- 2/3 cup (165ml) maple syrup, plus extra to serve
- 100ml thickened cream
- 4 titanium-strength gelatine leaves
- 400g white chocolate, melted
- 200g finely grated carrot, squeezed to remove excess liquid
- 2 tsp each ground ginger, allspice, cinnamon and nutmeg
- 1 cup (100g) walnuts, toasted, finely chopped
- 500g sour cream or thickened cream
- Two days before serving, soak cashews overnight in a bowl of cold water.
- The next day, grease a 22cm springform cake pan and line the base with baking paper.
- Place biscuits in a food processor and whiz to fine crumbs. Add butter and pulse until combined. Transfer to prepared pan and press firmly into base and sides. Chill.
- To prepare filling, drain the cashews and rinse under cold water. Drain again.
- Add cashews to cleaned food processor and whiz until smooth. Add cream cheese, vanilla, maple syrup and thickened cream, and whiz until combined.
- Soak gelatine leaves in cold water for 5 minutes to soften.
- Squeeze excess liquid from the gelatine, then place gelatine in a saucepan over medium heat and cook, stirring constantly, until just melted. Add gelatine and melted chocolate to cream cheese mixture and whiz to combine. Transfer to a bowl and fold through carrot.
- Combine spices in a bowl. Add 1 tbs to cream cheese mixture and stir to combine. Pour into pan, smoothing with a palette knife, then chill for at least 5 hours, or overnight, to set. Toss remaining 1 tbs spice mixture with walnuts and set aside.
- When ready to serve, whisk sour cream to soft peaks.
- Top cake with sour cream, scatter with reserved spiced walnuts and drizzle with extra maple syrup.