Carrot cake- the cleverest of cakes,vegetables disguised as cake.
What is even cleverer is that parents seem to have this thing about carrot cake and making it for their kids because it is healthy.
But carrot cake is the master deceiver as it is full of sugars and oil to give those said carrots the most delicious moist taste in said ‘healthy’ cake…
The part I like the most about carrot cake is the cream cheese frosting. YUM.
So I made one of those un-baked carrot cakes, the icing was thick and creamy and made of cashews- no an ounce of cream cheese to be seen… I fed some to Master Eight my eldest nephew, the fussiest eater I know… The room went silent- all eyes on him but in a subtle way as not to draw attention to the fact that we were all holding our breath (without knowing) to see if we could get away with feeding him ‘cake’ that is actually good for him…
He LOVED it! Especially the icing.
Un-Baked Carrot Cake with Cashew frosting
2 1/4 cups Grated Carrot
1 cup Nuts (I used walnuts and almonds)
2Tbs candied ginger cut into small pieces
10 Medjool Dates + 3 Figs = one cup of this type of dried fruit
1/2 cup Desiccated coconut
3/4 tsp Cinnamon
1/2 tsp nutmeg
Pinch of Salt
Grated Carrots by hand or use a food processor- set aside.
Process nuts and dried fruit+ ginger till the texture of bread crumbs.
Add in carrot, spices and coconut- blend till combined.
Press into a paper lined tray- set aside in the fridge.
Cashew Cream Frosting
1 cup Raw Cashews, soaked overnight
1/4 cup Water
3 Tbs Golden syrup (or Honey, or Agave)
1 tsp Vanilla
1/2 Lemon juiced
Pinch of Salt
1/3 cup Coconut oil, melted
Blend everything except the coconut oil till smooth- I mean smooth smooth.
Blend in melted coconut oil.
Spread over cake- set in fridge or in the freezer.
Will need to defrost before eating if in freezer.
I found this recipe on this lovely site http://www.thesweetlifeonline.com/2012/11/04/raw-carrot-cake-bites/