Raw Carrot Cake
The mere mention of clean eating has people rolling their eyes; screwing their faces with exasperation and asking, what do you eat?
To the uninitiated an incredibly wide selection of healthy, gluten, dairy, flour and sugar free dishes beckon which taste undeniably delicious. Half way through my 60-Day challenge was my husband’s birthday and we decided to celebrate at home with a home cooked meal.
A birthday wouldn’t be complete without birthday cake to celebrate. As my husband is allergic to cocoa anything that contains chocolate or cocoa was off the menu. After flicking through endless dessert recipes the idea of a started to hold appeal.
It's a powerhouse of nutrition and a guilt free birthday treat.
I’ve seen and eaten many a carrot cake but decided to take this special birthday recipe to another level by creating a raw version of carrot cake. I made the cakes the day before which resulted in a deeper tone and flavour.
To the uninitiated this gluten, dairy, flour and sugar free cake will leave you exasperated knowing that something so nutritious can taste so delectably wonderful.
this birthday cake is a powerhouse of nutrition.
Preparation Time: 30 minutes
Makes: 4 Individual 10cm Diameter Pie Tins or 1 Large Cake Tin
Making the Carrot Cake
2 Carrots (peeled and diced)
1 ½ Cups Almond Meal
2 Cups Medjool Dates (stones removed and chopped)
½ Cup Desiccated Coconut
½ Teaspoon Cinnamon
Making the Frosting
2 Cups Macadamia Nuts (Pre-Soak Overnight)
2 Tablespoons Lemon Juice
2 Tablespoons Coconut Oil
½ Cup Rice Malt Syrup
½ Cup Water (more if required)
Walnuts to Garnish
Presoak the macadamia nuts overnight to create a creamy nut frosting for the carrot cake.
Combine all the cake ingredients into a food processor and blend to make a sticky mixture.
The raw carrot cake mixture will resemble a condensed and sticky pudding.
Spread the cake tins with a layer of carrot cake mixture.
Combine the frosting ingredients and blend into a thick and smooth nut frosting.
The frosting should be thick and smooth.
To assemble the raw cake firstly spread the carrot cake mix into a springform cake tin followed by the nut frosting.
Repeat the layering and garnish the carrot cake with walnut pieces.
As this is a raw cake, I find it easier using spring-form cake tins. In addition, I line the tins with cling wrap making it easier when transferring onto serving dishes.
To the uninitiated is a dessert treat that is undeniably delicious yet gluten, dairy, flour and sugar free.
226575 - 2023-07-17 10:05:23