carrot cake, cinnamon, clean eating, compassionate, date syrup, dates, ginger, gluten free vegan, gluten- free, healthy, holistic, nut-free, nutmeg, nutrition, oats, orange, raw, raw cake, rawvegan, sunflower seed frosting, vanilla, vegan, vegetarian
Oh carrot cake, how i love thy. Long have you wowed the world with your spicy, vegetabley goodness. But my gaaad! The amount of oil you require! Shame on you for being so deceptively delicious. A health food you are not.
Oh wait, whats that? You don’t have any oil today? And no refined sugar? What? And no refined flours? Next you’ll be telling me you’re a compassionate cake? Oh really! You are?
You see, today i am talking to Green & Leithy’s RAW carrot cake and as hard as it was, i just had to eat her. Let me tell you- she tasted gooood. Sweet, subtly spiced, moist (yuk but i had to say it) and with a good bite to it. The frosting it lighter and less creamy than a cashew cream but still deliciously rich and satisfying.
This is one of the rare raw desserts you could totally have for breakfast and not worry about the fat content- yes, even good fats should be enjoyed in moderation (we did in fact eat in two mornings in a row). It keeps you nice and full and not in a heavy or buzzing- offa sugar kind of way.
Nutritious, delicious and compassionate. Pretty groovy as cakes go.
(Makes 1 8″ cake. Keep in the fridge but if you’re not going to eat it all right away, i’d slice it up and keep it in the freezer)
Sunflower Seed Frosting:
- 1 1/2 cups Sunflower Seeds, soaked for 12 hours then drained
- 1/2 cup Date Syrup (or preferred sweetener)
- 2 tbsp Coconut Oil, melted
- 2 tbsp Orange juice
- 1/4 tsp Vanilla Powder
- 2+ tbsp Water
- Blend all ingredients until very smooth, adding water slowly until you have a thick but spreadable mix
- 3 medium Carrots, grated
- 1 1/2 cups Oats, ground into flour
- 1 cup Dates, pitted and roughly chopped
- 1/2 cup Coconut flakes, dried
- 1/2 cup fresh Pineapple, cut into chunks
- 1/2 cup Sultanas
- zest of 1 Orange
- 1/2 tsp Cinnamon
- 1/2 tsp Ginger
- pinch of Nutmeg
- Add all ingredients to a blender and blitz until fairly smooth but with a few chunks remaining
- Spoon 1/2 the mix into an 8″ cake tin, lined with parchment, and press down firmly with a spoon/ your hands
- Spoon 1/2 the frosting on top, cover and freeze for a few hours until the icing is solid
- Add the remaining cake mix and top with the remaining icing
- Re cover and pop in the fridge for a few hours
- Decorate with nuts/ seeds/ edible flowers