carrot

Raw Paleo Carrot Cake Squares

Raw Paleo Carrot Cake SquaresRaw Paleo Carrot Cake Squares

I have always been both heavily obsessed, and inspired by DAMY & Clean Eating With a Dirty Mind both pages literally make me lick the screen – no joke!!! Those two blogs will just blow your mind with the amazingly naughty yet delicious creations that they come up with. Before I had Anya I used to love making raw desserts – especially raw cheesecakes and I guess I wanted to perfect my own raw & Vegan dessert. I guess that’s why I came up with this gorgeous raw carrot cake.

This recipe calls for some rather juicy and succulent dried pineapple to be used in the base instead of just plain old medjool dates, and as much as I love medjool dates I do feel that they can end up overpowering the taste of most recipes rather than complimenting the overall flavours. The whole cake is packed full of flavour and juiciness – even the frosting stays solid enough to not melt off unlike most cashew cream cheese frostings I have tried out before. In fact I actually think that this is better than regular baked carrot cake!

This raw carrot cake is a total doddle to make, you actually can’t go wrong; all you need is a food processor, a small brownie tin (I used an 8.5″ x 6.5″ tin), some clean hands and maybe a little taste tester to help along the way. This recipe will also require you to soak your raisins in some orange juice and also your cashew nuts in a bowl of water (for the frosting) overnight. It is best to do the same with your pecans and walnuts too but they will need dehydrating before use which can be done by transferring onto a large baking tray and cooking in the oven on the lowest heat until sufficiently dry enough. The choice is yours!

Yields: Roughly 6-8 squares

Preparation Time: 15 minutes

Setting Time: 1 hour

Ingredients:

For the base:

1.5 carrots (peeled & chopped)
1 cup dried pineapple
1/2 (packed) cup pitted medjool dates
1/2 cup dessicated coconut
1 tbsp coconut oil
3 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp Himalayan pink salt
3/4 cup pecans (activated)
3/4 cup walnuts (activated)
Juice 1/2 orange
1/3 cup raisins
1/2 carrot (peeled & finely shredded)

For the faux cream cheese frosting:

1.5 cups cashews (soaked overnight)
Juice 1 lemon
1/4 cup maple syrup
1/4 cup coconut cream (solid part of a chilled can of coconut milk)
1/8 coconut oil
1/8 cup cacao butter (melted)
1/4 tsp vanilla powder (optional)

Optional toppings:

1/4 cup walnuts (crushed)
1/4  carrot (spiralized/shredded)

Method:

  1. The night before making place a can of coconut milk into the fridge and leave your raisins to soak in the orange juice overnight in an airtight container, be sure to store them in the fridge until needed. You will also need to soak your cashews in a bowl of water with 1 heaped tsp of Himalayan pink salt. Make sure that you cover them with enough water so that there is about an inch of water above the nuts. Cover with cling film and leave in a cool dry place overnight. In the morning drain and rinse your cashews thoroughly. Set aside until later.
  2. In the bowl of your food processor add all of the ingredients for your base except for your pecans, walnuts, and orange juice soaked raisins. Pulse the ingredients a few times before processing until smooth. Be sure to scrape down the sides frequently with a spatula to ensure that everything gets processed thoroughly.
  3. Add in the nuts and pulse until some of the nuts have processed smoothly and the rest have left small chunks.
  4. Stir in your orange juice soaked raisins and shredded carrot.
  5. Line a brownie or small cake tin (I used an 8.5″ x 6.5″ tin) with some greaseproof paper and transfer the mixture in. Using your hands ‘knuckle in’ the mixture until nice and even. Place into the freezer whilst you prepare your faux cream cheese frosting.
  6. Clean the bowl of your food processor and add in all of your ingredients for your frosting. Pulse a few times before processing and process until completely smooth. Make sure to scrape down the sides frequently in order keep your mix really smooth!
  7. Remove the base from the freezer and pour over your cream cheese frosting. Using a spatula spread out the frosting evenly. Sprinkle over your crushed walnuts and place the tin into the freezer, leaving to set for around an hour.
  8. Remove the tin from the freezer when set and carefully lever out the sides of the carrot cake using a large sharp knife. Cut into 6-8 large squares.
  9. Top each square with a small amount of spiralized/shredded carrot and tuck in!!!

Raw Paleo Carrot Cake SquaresRaw Paleo Carrot Cake SquaresRaw Paleo Carrot Cake SquaresRaw Paleo Carrot Cake Squares

Advertisements

Georgie’s Perfectly Primal Carrot Cake

A whole Paleo Carrot Cake

Paleo Carrot Cake with Vegan adaptation.

Makes: Roughly 12 slices

Prep time: 30 minutes

Cooking time: 50 minutes

Ingredients:

Cake batter:

100g peeled and diced sweet potato
4 eggs (for a Vegan option substitute each egg with 3 tbsp of water mixed with 1 tbsp of milled chia seeds, ensure that you leave to ‘gel’ for 5 minutes beforehand)
2 tbsp olive oil
2 tbsp coconut oil
25g grass fed butter (or substitiue with 25g coconut oil for a Vegan option)
1 cup tapioca flour
1/3 cup almond flour
1/4 cup maca powder
3 tbsp coconut flour
1/3 cup maple syrup
2 tbsp coconut sugar
1 tbsp (Paleo/gluten-free) baking powder
1/2 tsp bicarbonate of soda
1/2 tsp orange extract
1 tbsp vanilla
1/4 tsp vanilla powder
1/4 tsp pink salt
1.5 tbsp ground cinnamon
2 tsp ground nutmeg
2 tsp ground ginger
100g chopped roasted pecans (plus some extra for decoration)

For the fruit mix:

100g/1 cup mixed dried fruit
250g peeled grated carrot
Juice, pulp and zest of 1 orange
Soak all of the ingredients in the orange juice for at least 30 minutes

Frosting:

1 cup soaked cashews
1 cup soaked macadamias
1 peeled courgette
1/3 cup coconut sugar
4 tbsp coconut oil
4 tbsp coconut yogurt
Juice of 2 lemons
1 tbsp vanilla essence
1/4 tsp vanilla powder

Method:

  1. Prepare your fruit mix 30 minutes in advance as detailed above.
  2. Preheat your oven to 150 degrees.
  3. Combine the eggs and sweet potato and process until smooth.
  4. Add the rest of your ingredients except for your roasted pecans in a food processor and process until a smooth cake batter consistency.
  5. Remove the mix and place into a large bowl. Add your pecans and fruit mix and stir thoroughly until evenly mixed.
  6. Grease and line a 9″ springform tin and add your mix spreading evenly. Create a small well in the middle (dip) to ensure that it rises evenly.
  7. Bake on 150 degrees fan assisted for 50 minutes.  It will be done when a nice golden colour and a toothpick comes out clean and hot to the touch.
  8. Remove from the oven and leave to cool on a wire rack.
  9. Prepare your frosting by placing all the ingredients into a food processor until smooth, place into a fridge and chill until cake has cooled.
  10. Once your cake has cooled down sufficiently gently cut in half.
  11. Divide your frosting in two, placing one half in the middle and the rest on top.
  12. Sprinkle with the remaining chopped pecans and a little cinnamon et voila!

Store in the fridge in an airtight container for 5 days (but I’m sure it won’t last that long).

Please leave any comments or questions you feel necessary!

 

Cross section of Paleo Carrot Cake slice

Look at that primal moist frosting!

Slice of Paleo Carrot Cake

Seriously yummy slice of Paleo Carrot Cake!