I’ve recently been on a raw food kick (less packaged/processed, more whole foods). I’ve been dealing with some gastro issues and after every test done under the sun, the doctors say I have IBS and acid reflux. Which I find hilarious because I don’t sit down all day eating chili dogs and corn fritters. I try to make healthy, conscious decisions with each meal but sometimes I get in a rut and find myself eating the same things over and over again (ahem, beans) and maybe the lack of variety in my diet is causing all of these issues.
So, in search of new recipes, I’ve stumbled upon a number of really great raw vegan blogs. Why raw? There’s a lot of science behind eating raw and getting the optimal nutrients out of your fruits and veggies but that’s another topic for another blog.
I’m just a sucker for creatively styled food and one blog in particular does not disappoint. After all, you eat with your eyes first, right? It’s called This Rawsome Vegan Life. Her carrot cake recipe was stuck in my mind for days until I tried it out this weekend. I was totally skeptical but I’m quite adventurous when it comes to trying new food. And it was pretty good. The essence of carrot cake is definitely there with the combination of finely diced carrots, pineapple, dates and coconut.
I can never make a recipe just as it’s written. I always think of things to add/remove so I have a few disclaimers:
- I added a handful of walnuts to the filling and a touch of orange juice cause the mixture was a bit dry. Probably because I added walnuts ;) Maybe next time I’ll add fresh pineapple instead of dried to give it more moisture.
- For the icing I added some orange zest and a little bit of OJ to give it some extra flavor. My husband wasn’t crazy about the orange flavor but I think it worked out.
A word to the wise, let the cake settle overnight in the fridge. I made the mistake of cutting it up right away and the cashew icing didn’t hold up well.
Get daring this weekend and try something raw. Let me know how you like it.
Carrot cake with cashew cream cheese frosting, pistachios & walnuts
from This Rawsome Vegan Life
2 cups cashews, preferably soaked for a couple hours
1-2 tablespoon lemon juice
2 tablespoons liquid coconut oil
1/3 cup maple syrup
Water, as needed
2 large carrots, peeled
1 1/2 cups oat flour or buckwheat flour
1 cup dates
1 cup dried pineapple (or more dates)
1/2 cup dried coconut
1/2 teaspoon cinnamon
To make the frosting: blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it - mmm. Put in a bowl and set aside.
To make the cake: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it's all in really small pieces and sticks together.
Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!