RAW CARROT CAKE

Hello coconut gang,
With the summer at an end, I thought we better start bringing wholesome cakes back to life and what better way to dive into Autumn, than with a spiced, warming carrot cake. Warming and raw you might ask? Sounds impossible but, just trust me on this one. Perfect to whip up if you need a quick sweet treat, these scrumptious little bites don’t take very long to make at all!

Processed with VSCO with e4 preset

Ingredients:
Cake:

– 3 medium carrots
– 10 pitted medjool dates
– 40g unsweetened desiccated coconut
– big handful of walnuts
– big handful of raisins (optional but a great addition)
– 1 tsp. ground cinnamon
– 1 tsp. ground ginger
– 1/2 tsp. ground nutmeg
– pinch of salt
Frosting:

– 100g cashews (soaked in warm water overnight)
– 2 tbsp coconut milk (I used canned)
– 1/3 cup maple syrup
– 2 drops of vanilla extract
– 1 tbsp. lemon juice

Topping suggestions:

– nuts (any spare walnuts, or pistachios look lovely)
– chopped dates
– raisins
– edible flowers

Method:

  • Start by making the frosting, that way you can let it chill for a little first.
    After (preferably) soaking your cashews in water, pop them in the food processor with the rest of the ‘frosting’ ingredients. Blend until completely smooth – remember cashews can go a little gritty at first, but ride it out!
  • Once you’re happy with the consistency and taste, whack it in a bowl and let it sit in the fridge.
  •  Pop your ‘cake’ ingredients in the food processor.
  •  Chop the carrot into smaller chunks to give the blender an easier time, and remember to pit your dates! Blend on quite a high speed until everything is combined into a thick batter. It seems strange to not have any wet ingredients, but the water in the carrot gives all the moisture you need!
  • Put the mixture into a flat baking tray and push down to make a dense base. Then use your frosting to decorate the top, and if you’re feeling extravagant, toppings such as extra walnuts or pistachios are welcomed.
  • You can make square bite-size pieces, thumb-print cookies, or even a layered cake!

    Processed with VSCO with e4 preset

I am a true lover of carrot cake and this particular recipe is high up there as one of my favourites!

Much Love,

Evie Xx

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