As we slowly transition from 2014 to 2015 this is the time of year where almost everyone makes a vow to change or improve something they value in their lives. I personally do not make resolutions for a number of reasons; first of all I know whatever resolution I make I probably won’t adhere to, and secondly, I’m the type of woman to make the additional changes to my life as soon as possible instead of waiting for the last two digits of the year to move up a notch,
All in all it’s really a matter of subjectivity, there’s no requirement for one to make a new years resolution, yet I think the social pressure often forces people to succumb to making some type of personal agreement with themselves.
While we are on the subject of resolutions. one of the most common resolutions with food is to “eat more healthily”. It almost sounds like a cliché but I’m sure we all know someone who has said this or maybe you’re the guilty party? Never the less, I have quoted the same mantra before, in my not-so-healthy-days and needless to say I failed effortlessly.
Well if you’re really serious about upping your health game, let’s commence with this raw carrot cake recipe. Carrot cake is the quintessential baked treat, it’s the type of cake that many people miss when conforming to a specific dietary requirement.
If you’re a fan of raw treats then you’ve probably bet me to it with this raw rendition of a modern day classic – made with sunflower seeds – another type of healthy omega fat and a source of protein. The topping is an epic cashew cream icing.
The prep isn’t too cumbersome, the food processor will do most of the work. Just start by grating the carrots, shouldn’t take too long, a few minutes maximum.
Move onto adding the coconut, vanilla, carrots, dates, sunflower and spices into the food processor to pulse and form into a pliable dough. The dates need to be pre-soaked, drained thoroughly and blotted off. Soak for 30 minutes to an hour in lukewarm water. The carrots hold their moisture, so moisture from both the dates and carrots will create a stick dough (hence why I said to drain and blot the dates).
You’ll need a square brownie tin lined with parchment paper to house the base and allow it to freeze for 1 hour. In the meantime make the topping ready for the base. There’s a choice with setting the topping in the refrigerator which creates a soft yet firm topping or freeze for another hour to form a solid top.
How you tried raw carrot cake before? Do you prefer eating a baked carrot cake?
- Cake carrot base
- 2 large carrots
- 1 cup of sunflower seeds
- 1¼ of shredded cocnut
- 1 cup of pitted dates (pre soaked for up to an hour)
- 1tsp of nutmeg
- 1½tsp of cinnamon
- Creamy icing
- 1½ cups of cashew nuts
- ½ a cup of water
- 2tbsp of coconut nectar
- pinch of himayalan pink salt
- Grate the two carrots using a grater box in a large bowl and set aside.
- Using a food processor with an S blade, pulse the sunflower seeds into a fine meal and add a few of the pre-soaked dates at a time to the processor.
- While the machine is still running add the rest of the outstanding ingredients and continue until a pliable dough is formed.
- Line a square brownie tin with parchment paper and pour the dough onto the tin, spreading it out evenly - cover with some foil or cling film and freeze for an hour.
- In the meantime add the ingredients for the creamy icing to a blender to create the topping. It should be creamy not running, so add the water in increments and use accordingly.
- Layer the top with icing and put in the freezer for another hour. If using the refrigerator method store until firm and serve.
Option to either freeze or refrigerate to set the icing.
Store the leftovers in the freezer for longevity.