Monday, 10 February 2014

Raw Carrot Cake

The last slice. Got a pic just in time!
I've been on a baking hiatus for a little while so what better to do than try some raw food!

This is delicious AND fairly healthy too. It still has a fair bit of sugar in it from the dried fruit, but combined with nuts, coconut and chia, it will keep you full for hours. At just over 100 calories per slice you can't complain!

Raw Carrot Cake
Serves 25

3 medium carrots
½ cup dates
½ cup sultanas
1 cup raw pecan nuts (or walnuts)
½ cup cashew nuts
¾ cup desiccated coconut
2 tbsp coconut oil, melted
2 tbsp chia seeds
¼ cup coconut flour (or oats/other flour)
2 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
1 pinch salt
1 tsp vanilla extract
11/2 cups raw cashews, soaked in water for a couple of hours then drained
½ cup desiccated coconut
¼ cup rice malt syrup
1 lemon, zested and juiced
Coconut flakes (for decoration)

In a food processor (or TMX), process carrots until shredded. Remove and place into a chux cloth/muslin and squeeze to remove as much juice as possible. Place the remainder of the base ingredients into the food processor and pulse until combined but still has texture. Add in the carrots and mix until combined.  Spread into a lined 20cm square baking tin and place in the freezer to set.

Meanwhile make the icing by blending all ingredients in a food processor, scraping down the sides until a smooth paste has formed (similar to peanut butter.) If it is too dry, add extra water until the desired consistency is reached.
Spread icing over base then top with coconut flakes. Store in the fridge.