Monday Food Fix – Carrot Cake

Healthy and delicious

Yes, Dear Reader, I am supposed to be a good influence and show you a healthy food to start the week on the right path; and, in all honesty, in this case I am showing you the path of healthy eating…

Raw-Carrot-Cake-IMG_0605-redo
Delicious Carrot Cake

This is not ordinary carrot cake, as it is raw carrot cake!  I found this carrot cake at a raw food restaurant (yes, raw, as in uncooked, so you get the full benefits of the enzymes).  My wife and I discovered this restaurant quite by accident, as we noticed its name, Prana, and were intrigued.  Upon entering, we found out that its cuisine was raw and decided to give it a try.

To put it simply: we were blown away by the flavors of each aspect of the meal, which led me to trying dessert.  As I love carrot cake, this was my obvious choice and I was truly amazed by the flavor that was packed in hits moist, perfect carrot cake.

Unfortunately, Prana is no longer open, and it is difficult to find raw restaurants in Massachusetts, which is truly our loss.

In case you want to experiment, I found a recipe for raw carrot cake on another blog:

Ingredients

  • Carrot Cake
  • 2.5 cups shredded carrots
  • 1 cup unsweetened shredded coconut
  • 1 cup pitted dates
  • 1 tsp cinnamon
  • 1 inch fresh ginger, grated
  • ¼ tsp allspice (optional)
  • 5 tbsp coconut flour
  • ½ cup trail mix that has been soaked in hot water for 10 minutes and drained (optional)
  • Maple Cashew Frosting
  • 1 cup cashews (soaked overnight)
  • ⅓ cup coconut oil
  • 3 tbsp maple syrup
  • ½ tsp vanilla
  • 2 tsp lemon juice

Instructions

  1. Squeeze as much liquid out of the carrots as you can.
  2. Combine the carrots, coconuts, dates, cinnamon, ginger, allspice and coconut flour in a food processor and pulse until they come together. It should be easy to form in to shapes. Try pressing some between your fingers to make sure it’s sticking. If you are adding the trail mix, stir it in by hand.
  3. Prepare the pan of your choice by lining it with parchment paper. You can use a cake pan, loaf pan, muffin tins or make patties like I did.
  4. Put your cake in the freezer while you make the frosting.
  5. Put the cashews, coconut oil, maple syrup, vanilla and lemon juice in a high-powered blender. Mix until completely smooth. If it get’s warm while you are blending it, let it cool a bit before frosting your cakes.
  6. Using an offset spatula or a large spoon, spread the frosting over the top of the cake or cupcakes. If you are making a layer cake, don’t overfill the middle layers or it will ooze out the sides.
  7. Top with coconut and keep chilled in fridge until ready to serve.
  8. It tastes best the day after!

I found the recipe on The Blenderist, which is a great blog with lots of great recipes.

Technical Details

This one goes way back, as it was shot with my iPhone 4S using the available light coming in through the window.