Thursday, February 14, 2013

Raw Carrot Cake

What did Anders and I do for Valentine's Day?...make Daddy some Raw Carrot Cake of course! Anders loved to lick the bowl on this one. It really turned out great. Like melt in your mouth, seconds and thirds please GREAT. No Kidding. You don't need any fancy kitchen gadgets; if you have a blender or food processor then you are good to go. A trick with smaller food processors is to simply make small batches, transfer to a large bowl, and stir all together. You can always make it work by using a bit of creativity. Don't forget to soak your cashews overnight before diving into this recipe. If you don't have time to soak the dates, now worries. It is easier with soaked dates but you can definitely just through them without any time swimming in water. Enjoy and Happy Valentine's Day!

Raw Carrot Cake

Carrot Cake

2 cups shredded carrot (about 5 medium carrots)
¾ cup walnuts
1 cup pitted dates, soaked 1 hour
½ cup shredded coconut
2 Tbsp almond flour
2 Tbsp maple syrup
1 Tbsp tahini
1 Tbsp chia powder
1 Tbsp flaxseed powder
¾ tsp cinnamon
½ tsp nutmeg
pinch of salt

Cashew Cream Frosting

1 cup raw cashews, soaked overnight
2 Tbsp raw agave nectar
2 Tbsp coconut oil
1 Tbsp maple syrup
1 tsp vanilla
squeeze a half of lemon
pinch of salt
pinch of cinnamon ***sprinkle cinnamon on top

First, peel and grate all of your carrots. Once you've conquered those orange little nightmares all will be smooth sailing (I've never liked peeling carrots but love carrots, ugh). Using a food processor, blend your crushed walnuts, soaked dates, maple syrup, tahini, and almond flour. You will want to only blend enough so it is well combined but not smooth. Add the carrots, coconut, chia seed powder, flaxseed, cinnamon, nutmeg, and salt. Process until well combined. The consistency you are looking for is not as smooth as hummus but not too many large pieces. A happy medium you'll need to find. Now, you'll need to transfer your mixture into a standard pie pan lined with parchment paper. Simply spatula it out of the processor into the pan and spread evenly to the sides using your hands. Place in the freezer as you are preparing the Cashew Cream Frosting...

Using a blender (or food processor), you'll blend all of your Cashew Cream Frosting ingredients: soaked cashews, agave nectar, coconut oil, maple syrup, vanilla, lemon, salt and cinnamon. I let this mixture blend for close to 5 minutes using my Vitamix. You need this mixture to be as smooth as possible.

Remove your carrot cake from the freezer and pour on your Cashew Cream Frosting. Spread to the edges with a spatula. Sprinkle a bit of cinnamon on top and freeze for 2-4 hours before serving. I served after 4 hours in the freezer and it was very easy to slice but you may be able to get away with only 2 hours freezing. So delicious!