Though the general consensus of carrot cake is that it is healthy because it features a vegetable in its title, invariably this is just delusional and wishful thinking! However, all carrot cakes were not created equal...
If pressed for time I sometimes just make the base layer and roll into balls to make carrot cake bliss balls - they are a bit soft and don't hold up terribly well if not refrigerated but still taste delicious. The top layer (pseudo-frosting) gives this more rigidity.
I prefer not to add any sweetener to the frosting as I find the natural creamy sweetness of cashew nuts is enough but feel free to add some maple syrup to taste. There is acidity from the lemon juice that balances nicely against the rich sticky sweetness of the cake base.
Raw Carrot Cake Squares
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Makes 16 Squares
Ingredients:
Base (Cake):
2 medium carrots (approx 180g), peeled, trimmed and roughly chopped
1/2 cup (75g) walnuts
1/2 cup (75g) pecans
1/2 cup unsweetened dessicated coconut
1/2 cup (85-100g depending on sweetness preference) soft large pitted dates (I used 12 but they vary hugely in size)
1 tbsp coconut oil
2 tsp cinnmaon
1 tsp ginger
pinch pink salt (get 10% discount using my IMPAL10 discount code)
Top (Frosting):
1 cup (150g) raw unsalted cashews, soaked (for 4 hours), rinsed and drained
1/2 cup (50g) unsweetened dessicated coconut
2 tbsp coconut oil, melted
2 tbsp lemon juice (juice of half a lemon)
5-7 tbsp coconut milk, as needed
1/2 tsp vanilla
optional: 1-2 tbsp maple syrup or liquid sweetener of choice for sweetness
Decorating:
pecan and walnut halves
Instructions:
1. To avoid washing the processor twice, make the frosting first otherwise it will turn orange/brown from the cake mix! First process the dessicated coconut until it starts to become creamy like coconut butter. Then add all remaining frosting ingredients to food processor (starting with 5 tbsp of coconut milk), and blend until smooth. If too thick, add more coconut milk as needed. Remove from processor and set aside.
2. In the empty food processor, add all the ingredients for the cake and process until it forms a well combined sticky dough. If it is too crumbly add an extra date/ dash of coconut milk/ tsp coconut oil.
3. Line a square brownie tin with parchment or cling film.
4. Transfer cake mix to lined tin and smooth surface. Place in freezer for 1/2 - 1 hour until firm.
5. Remove from freezer and spread frosting over the cake base.
6. Decorate with walnut and/ or pecan halves evenly spaced to allow one nut per Square when cut.
7. Return to freezer for approx 1 hour (depends on coldness of the freezer) until firm but not frozen solid.
8. Using a sharp knife, cut cake into squares.
9. Store in freezer in an airtight container and remove for a few minutes prior to eating.
 |
| Raw Carrot Cake Squares |
If pressed for time I sometimes just make the base layer and roll into balls to make carrot cake bliss balls - they are a bit soft and don't hold up terribly well if not refrigerated but still taste delicious. The top layer (pseudo-frosting) gives this more rigidity.
I prefer not to add any sweetener to the frosting as I find the natural creamy sweetness of cashew nuts is enough but feel free to add some maple syrup to taste. There is acidity from the lemon juice that balances nicely against the rich sticky sweetness of the cake base.
Raw Carrot Cake Squares
Grain-free, Gluten-free, Dairy-free, Refined Sugar-free
Makes 16 Squares
Ingredients:
Base (Cake):
2 medium carrots (approx 180g), peeled, trimmed and roughly chopped
1/2 cup (75g) walnuts
1/2 cup (75g) pecans
1/2 cup unsweetened dessicated coconut
1/2 cup (85-100g depending on sweetness preference) soft large pitted dates (I used 12 but they vary hugely in size)
1 tbsp coconut oil
2 tsp cinnmaon
1 tsp ginger
pinch pink salt (get 10% discount using my IMPAL10 discount code)
Top (Frosting):
1 cup (150g) raw unsalted cashews, soaked (for 4 hours), rinsed and drained
1/2 cup (50g) unsweetened dessicated coconut
2 tbsp coconut oil, melted
2 tbsp lemon juice (juice of half a lemon)
5-7 tbsp coconut milk, as needed
1/2 tsp vanilla
optional: 1-2 tbsp maple syrup or liquid sweetener of choice for sweetness
Decorating:
pecan and walnut halves
Instructions:
1. To avoid washing the processor twice, make the frosting first otherwise it will turn orange/brown from the cake mix! First process the dessicated coconut until it starts to become creamy like coconut butter. Then add all remaining frosting ingredients to food processor (starting with 5 tbsp of coconut milk), and blend until smooth. If too thick, add more coconut milk as needed. Remove from processor and set aside.
2. In the empty food processor, add all the ingredients for the cake and process until it forms a well combined sticky dough. If it is too crumbly add an extra date/ dash of coconut milk/ tsp coconut oil.
3. Line a square brownie tin with parchment or cling film.
4. Transfer cake mix to lined tin and smooth surface. Place in freezer for 1/2 - 1 hour until firm.
5. Remove from freezer and spread frosting over the cake base.
6. Decorate with walnut and/ or pecan halves evenly spaced to allow one nut per Square when cut.
7. Return to freezer for approx 1 hour (depends on coldness of the freezer) until firm but not frozen solid.
8. Using a sharp knife, cut cake into squares.
9. Store in freezer in an airtight container and remove for a few minutes prior to eating.
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