Raw Carrot Matcha White Chocolate Dream Cake

I wanted to make something unusual for Easter this year.  By unusual I do not mean weird, I mean something with a flavor combination one would not expect.  Sweet carrots and matcha.  It might not be the first thing you would think of for an Easter dessert, but on the contrary, the pastel orange and green are perfect for spring!  And what is more elegant than a colorful cake for a centerpiece?!

My idea to combine these two flavors came when I was enjoying my carrot juice and it was so sweet that I decided that I must make another carrot dessert with those carrots and something earthy with the sweet would be wonderful!  Also, I am a sucker for desserts with beautiful natural color.  I imagined swirls of green matcha and orange carrot fillings in a creamy cheesecake. 

I added a white chocolate note to the matcha filling with some raw cacao butter and it was delicious!  Earthy and sweet.  The carrot filling was wonderful too, creamy and scented with vanilla made extra sweet from the organic carrots.  Once married together over the crunchy crust, this cake was simply heavenly!  I hope you all had a wonderful Easter Weekend!

Raw Carrot Matcha White Chocolate Dream Cake
Makes one 6 inch cake

Crust:
2/3 cup raw sprouted buckwheat groats (or additional coconut)
1/3 cup ground flaxseed

3/4 cup dried finely shredded coconut

1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)

Matcha Filling:

2 cups young coconut meat*
1/4 cup coconut water

1/3 cup raw coconut nectar, raw agave nectar or raw honey

1/4  teaspoon sea salt

1 tsp pure vanilla extract and seeds from half a vanilla bean
2 Tbsp matcha powder

1/3 cup raw cacao butter (warmed to liquid)

Carrot Filling
1 cups young coconut meat*
1 cup chopped carrots
1/4 cup coconut water

1/3 cup raw coconut nectar, raw agave nectar or raw honey

1/4  teaspoon sea salt

1 tsp pure vanilla extract and seeds from half a vanilla bean

1/3 cup raw coconut butter (warmed to liquid)

Decorative frosting (optional):

1/2 cup young coconut meat
1/2 cup raw carrots, chopped 

2 Tbsp coconut water

2 Tbsp raw coconut nectar or raw agave nectar

1/8  tsp sea salt

seeds of one vanilla bean, or 1 Tbsp pure vanilla extract

3 Tbsp raw coconut butter, warmed to liquid

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

To make the matcha white chocolate filling, in a high speed blender or food processor, combine coconut meat, water, coconut nectar, sea salt, and vanilla and matcha in a food processor and blend until smooth and creamy. With the processor running, add the cacao butter and process for a minute until blended.  
Remove from the food processor and set aside.  To make the carrot filling, add the coconut, carrots, water, nectar, salt and vanilla, to the food processor.  Add the coconut butter with the processor running and blend until well blended. Set aside. 

To assemble cheesecake, drop the two fillings over the crust by the Tbsp randomly,  then tap the bottom on the counter to level.  Swirl with a knife from the outside to the inside in a spiral (you can see my tutorial on it here: http://fragrantvanillacake.blogspot.com/2013/07/making-perfect-raw-cheesecake.html). Place in the freezer for about 4 hours to firm up. 
Meanwhile, to make the frosting, combine all ingredients in a high speed blender or food processor and blend until smooth.  If the frosting is warm from blending, chill it until cold.  
Once the cake is chilled, remove it from the pan, and place the frosting in a pastry bag.  Pipe the frosting decoratively around the edge of the top of the cake and serve!

*If you do not have access to young coconut meat, you can substitute 4 cups raw cashews soaked for 4 hours and drained for the cake and 1 cup for the frosting.
**Note: this recipe works best with a high speed blender.  Some food processors will not be powerful enough to get the carrot smooth and the filling may be a little chunky.

http://fragrantvanillacake.blogspot.com/2014/04/raw-carrot-matcha-white-chocolate-dream.html