I admit I could be a carbohydrate addict. I could quite happily live on fresh breads, home-made pasta, buttered potatoes and sticky rice but especially soft bagels, warm cakes and chewy cookies. I have been weaned off excessive carb consumption by nutritional education and my tight jeans!
I have always told my children “everything in moderation” so have to take my own advise when considering carbohydrates especially with Emily’s calorie allowance post SCI. I also told the children they “would get scurvy without fruit and vegetables!” They were the only kids in pre-school who quoted that line!
So this week when Emily suggested a raw cake I had to give it a go.
Carrot cake with cashew cream frosting: Adapted from The Rawsome Vegan Life
2 large carrots, peeled and shredded
1 1/2 cups wholemeal flour
2 cup dates – soaked in water overnight
1/2 cup dried shredded coconut
1/2 teaspoon cinnamon
2 cups chopped pecans
2 or 3 tablespoons maple syrup
Not the most appetizing of cakes at this stage……dates and flour blended….”Keep calm and carry on” ….
To make the cake: Shred the carrots, set aside. Blend the soaked dates into a puree, add the flour. Stir in the carrots, coconut, cinnamon, chopped pecans and maple syrup.
Looks more promising….
2 cups cashews – soaked in water overnight
1-2 tablespoon lemon juice
2 tablespoons liquid coconut oil
1/3 cup maple syrup
Water, as needed
To make the frosting: blend all ingredients with a high-speed blender until smooth, adding as little water as possible. Set aside.
The cashew frosting is truly delicious!
Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan. Then spread on 1/3 of the frosting on top. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix and 1/3 frosting on top. Back into the freezer. Take it out of the pan when solid and use the remaining frosting to cover, use pecans to garnish.
I felt healthy making it and even healthier eating it!