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Carrot Cake

20 August, 2014

By Caroline Edgar

Almost raw carrot cake

Icing

1.5 cups cashews, soaked for at least 2+ hours
1 small-medium orange, juiced
2 tbsp coconut cream (or melted coconut butter to keep it raw)
1/4 cup melted coconut oil
4 tbsp - 1/4 cup coconut nectar (depending on the sweetness you prefer)
6 soft medjool dates
1 tsp cinnamon
1/2 tsp vanilla
1/8 tsp pink salt

Prepare the icing first by placing the soaked and rinsed cashews in a high speed blender, blending them separately until they’re in small chunks. Add all other ingredients and blend at a high speed, stopping every 30 seconds to check the texture of the icing. You don’t want too much liquid as the icing needs to be quite thick!

Remove from the blend and place in a bowl that will fit in the fridge to cool down and set.

1 cup of shredded coconut flakes
1 cup of chopped walnuts (1 1/4 - 1/2 walnut halves)
3/4 cup buckwheat flour
1 tsp vanilla powder (or essence)
1 level tbsp of cinnamon
1/8 tsp pink salt
3 carrots (2 cups of chopped carrots to puree (2 large carrots), 1 finely grated)
1 medium apple, skin peeled off (cut into quarters and then halved)
3/4 cup sultanas
3/4 cup sulphate free dried apricots
10-12 medjool dates (1 cup)
6 tbsp melted coconut oil
6 tbsp coconut nectar
1/2 cup psyllium husks
1/4 cup chopped walnuts
1/4 cup sultanas
Orange zest (optional)

What To Do

Cover with water in a bowl and let the dried fruit (sultanas, apricots, dates) soak for 15 minutes, and dry off once you drain the water.

In a food processor (or high speed blender), blend the shredded coconut and walnuts until it’s a crumbled texture. Add the buckwheat flour, vanilla powder, cinnamon and salt and blend until all ingredients are combined. Remove this mixture and place into a large bowl and set aside.

Blend two of the carrots and apple and blend together until they’re shredded finely. Add in 3 tbsp of the coconut nectar and 3 tbsp of coconut oil (melted) in to help the mixture stick together slightly. Add together with the dry ingredients into the large bowl.

Blend the dried fruits together until they start to stick and form into a ball. Add in 3 tbsp of coconut nectar and coconut oil (melted) and blend again until the mixture is smooth.
Remove from the food processor briefly, and add in all ingredients from the large bowl back into the food processor along with the dried fruits.

Blend together everything until they’re combined and formed into a dough-like consistency. The mixture is still fairly soft at this point, but will become a cake like consistency once the psyllium husks are added.

Remove the mixture from the food processor/blender and add back into the large bowl.
Mix in the psyllium husks and fold in until it’s completely mixed into the mixture. Also add the extra walnuts and sultana, along with orange zest (optional) and 3/4 cup of finely grated carrot (one medium carrot) to give the cake some texture!

Press the mixture into a 7” - 8” cake tin and let it set for at least 4 hours. Cut the cake in half to add a middle layer of icing.
The icing should be firm enough to add on at this point, and using a spatula to smooth it out with. Add enough icing to make it 1 cm in thickness. Place in the freezer for half an hour to firm up. Carefully place the top of the cake on and ice the rest of the cake with icing, approximately 1/2 cm in thickness. Let that firm up for another half hour before cutting a slice.

Sprinkle on option nuts and seeds, coconut flakes and orange zest. Enjoy your carrot cake with no guilt!

I also recommend making it into either cupcakes or a carrot cake slice.

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