It feels so good to be back to blogging again! It’s been almost 2 years since I’ve blogged -here. I’d like to start off my return with this delicious raw-vegan-paleo-glutenfree-guiltfree Carrot Cake I made over the weekend for a scrumptious delightful Easter Celebration I thoroughly enjoyed with my friends in Toronto.
I tend to be detailed so that you get the most out of my posts and have options for recipes to consider and experiment with for later. Please feel free to follow me, share my posts, comment and leave your feedback. I want you to feel apart of my journey and I want to be apart of yours. I trust you’ll love this recipe and I can’t wait to hear from those of you who make this recipe and/or others I’ve posted in the past and will post more often again now.
With love, gratitude and bliss,
Chef Doris Fin (aka Miss Bliss)
Raw Carrot Cake Recipe
Ingredients for the cake:
- 3 cups peeled and shredded carrot (approx 2 large carrots) (see note below) or carrot pulp from fresh carrot juice
- 1 cup ground golden flax seeds (see note below)
- 1 cup almond pulp (made from homemade almond milk)(see recipe below)
- 1 ½ cups ground almond meal
- 1 cup pitted dates, soaked in ½ cup water 2 hours
- ½ cup dried pineapple, chopped
- 4 tbsp melted cold pressed coconut oil
- 5 tbsp maple syrup
- 2 tsp Celylon cinnamon powder
- ½ tsp Celtic/Himalayan salt
- 1 tsp ginger powder
- 1 tsp mixed spice
Ingredients for the icing:
- 1 ½ cups raw sunflower seeds or cashews, soaked in 4 cups water 4 hours
- ¾ cup fresh lemon juice
- ¼ cup maple syrup
- 1 tsp vanilla extract (or 1 vanilla pod scraped out)
- 3 tbsp melted cold pressed coconut oil
- 1/8 tsp Celtic/Himalayan salt
- Prepare your pan first: Cover the base of an 8” or 9” spring form pan with parchment paper and close the pan on top.
- In a food processor process the dates, pineapple, maple syrup, cinnamon, and salt until you get a chunky jam like consistency (like chutney)
- Transfer mixture and remaining ingredients into a big bowl and mix well with your hands. (Note: As you massage this delectable mixture, infuse it with loving intention and be playful)
- Allow to sit and absorb moisture while you prepare your icing.
To make your icing:
- Rinse and strain your sunflower seeds/cashews then transfer to a high speed blender along with remaining ingredients. Blend until smooth and creamy.
- Taste and add more maple syrup if you desire more sweet. If you want thinner cream add a touch of water until desired consistency is achieved.
To prepare your cake:
- Press half the cake mixture with lightly damp hands in the base of your cake. (See note below about making a no layer cake)
- Pour 2 cups of your cream over the cake layer. Freeze for 10minutes.
- Flatten the remaining cake mixture in the bowl a little (so it’s easier to place on top of your cake, without the cream spilling out).
- Press the remaining cake mixture gently on top of the cream. Use your fingers to seal in the edges and prevent cream from escaping.
- Pour the remaining cream on top and leave a little for decoration swirls. If you prefer to cover your whole cake rather than just the top add the cream last minute before serving. Pour remaining cream into a piping bag or ziplock bag and refrigerate.
- Keep your cake refrigerated for 2 hours or overnight before removing it from the pan and parchment paper.
Note: When removing the parchment paper, place the cake on a plate, tilt it slightly and peel away the paper slowly.
Decoration: Cut the tip of your ziplock bag or piping bag and squeeze out swirls, spirals, and/or any kind of decoration you like.
Add parsley/mint/basil leaves on top for decoration. If you can find mini carrots decorate your cake with 6-8 of them splayed out in a flower design.
No layer cake option: If you prefer a faster, no layer cake variation press the whole cake mixture into your pan and decorate the entire cake with the cream once ready to come out of the pan.
Note: If you have remaining cream leftover, it will keep for 2 weeks in an airtight bag or glass container and you can add cacao powder to it to make a chocolate spread or add to your future desserts/spread on cake/muffins/bread/crackers/freeze into ice cream.
Note: Shredded carrots doesn’t release juice like grated carrots. I use a food processor with the shredding circle blade.
Note: Golden flax seeds don’t have that flax seed taste like brown flax seeds and they happen to be a little more nutritious too and leave no brown colour. Perfect for this recipe.
Homemade Almond Milk
- 2 cups raw almonds, soaked in 4cups water 6-8 hours (or overnight)
- 7-8 cups water
- Rinse and strain almonds
- Blend with water in a high speed blender for 20 seconds (until almonds completely pulverized. If you don’t have an 8 cup blender, make in 2 batches.
- Strain through nutmilk bag/cheesecloth.
- Reblend almond milk with 4 dates or 2 tsp maple syrup/honey and 1 tsp cinnamon. Store in a glass jar for up to 4 days in the fridge.
- For a chocolate variation add 2-4 tbsp cacao/coco powder (depending how chocolatey you like it.
- For spicy variation add 1/8-1/4 tsp cayenne pepper
- For a flavourful variation add 1-2 drops of edible mint/orange/coffee/rose essential oils. I like the one from my favourite local essential oils company http://www.livinglibations.com/?a_aid=58a6246d0be97 they also have for oral health care, deodorant, perfume, for diffusing, culinary creations, hands, feet, other body parts, etc. J
Note: Use leftover pulp for adding to above carrot cake recipe or into your muffins, breads, smoothies, cookies, banana bread, salads, etc. For regular cake recipes replace ½ the flour with pulp and enjoy the moistness, fiber and taste that almond pulp adds to your recipes.