Dreamy Raw Carrot Cake
Sunday, 12 May 2013
Description
For my version of a Dreamy Raw Carrot Cake, I've made a few changes from the original recipe: increased the carrots, reduced the amount of dates by 1 cup, buckwheat flour by 1/2 cup, and increased the cinnamon ever so slightly for the carrot cake. The Vanilla Cream features dates for half of the amount of maple syrup and some vanilla for no better reason than I love vanilla. A sprinkling of dried and fresh flowers was also a must and turns this treat into a lovely little hippie cake, perfect for any gathering or moment in time.Ingredients
At a glance
Cakes & Pies
Makes
1, 6-7 inch cake
4 large carrots, peeled
1 cup buckwheat flour
1/2 cup shredded, unsweetened coconut
1 cup Medjool dates, pitted
1 tsp cinnamon
Vanilla Cream
2 cups cashews, soaked
1 tbsp coconut oil
2 tbsp maple syrup
2 Medjool dates, pitted
2 tsp vanilla extract
Garnish
fresh springtime flowers (daisies and dandelions)
dried rose petals and freesias
Methods/steps
To make the Carrot Cake, process the ingredients in a food processor using an 's' blade until well combined. The buckwheat flour has a tendency to 'soak up' the liquid from the carrots, so depending on the quanities, you may need to add in more or less flour. Set aside in a bowl.
To make the Vanilla Cream, blend ingredients together in a high speed blender until smooth. Transfer to a bowl and set in the fridge to chill.
Spread half of the carrot cake mixture in the bottom of a 6-7 inch springform pan. Top with cashew cream and set in the fridge or freezer until cream is set. Top with the remaining mixture of carrot cake and cream. Let the cake set in the freezer or ridge overnight or for at least a few hours.
Remove from the springform pan and decorate the sides with remaining cashew cream. Decorate with flowers (but do not eat flowers, except for maybe the dandelions).
Best if served immediately, but will keep in the fridge for a few days, or a few weeks in the freezer.
To make the Vanilla Cream, blend ingredients together in a high speed blender until smooth. Transfer to a bowl and set in the fridge to chill.
Spread half of the carrot cake mixture in the bottom of a 6-7 inch springform pan. Top with cashew cream and set in the fridge or freezer until cream is set. Top with the remaining mixture of carrot cake and cream. Let the cake set in the freezer or ridge overnight or for at least a few hours.
Remove from the springform pan and decorate the sides with remaining cashew cream. Decorate with flowers (but do not eat flowers, except for maybe the dandelions).
Best if served immediately, but will keep in the fridge for a few days, or a few weeks in the freezer.
Additional Tips
lightly inspired by a recipe from This Rawsome Vegan Life. Recipe by Marlie Centawer
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