To continue the orange theme of the season, here’s something to make you smile even more. It always works for me! Meet CAKE. RAW CARROT CAKE.
This was a Thanksgiving inspired cake that I prepared for the Yes Group London a while ago, and it vanished from the table in minutes. It’s a mixture of a carrot – pumpkin cake with a LAVISH raw chocolate layer. We’re going to town with this.
I wanted to make a pumpkin cake, but the thing is, when using raw pumpkin or squash in desserts they tend to be very starchy and can ruin the taste of the cake. Ooops. We don’t want that! That’s why I decided to keep the orange, spicy theme, yet go for carrots instead. Oh holy guacamole, it’s a winner!!
RAW CARROT CHEESECAKE
-Makes 9-10 Slices-
Equipment
- Blender
- Food processor
- 9 inch adjustable bottom cake tin
INGREDIENTS
For the Base
50g pecans or almonds, soaked overnight
50g coconut oil
50g coconut flakes
50g dates
1 tsp cinnamon
1 pinch of salt
For the Chocolate layer
75g raw cacao powder
75g coconut oil
125g dates, pitted and soaked if they seem quite hard
75g tahini
100g water
30g psyllium husks
75g coconut oil
125g dates, pitted and soaked if they seem quite hard
75g tahini
100g water
30g psyllium husks
A pinch of salt
For the Carrot Layer
2 cups carrot juice
250g soaked sunflower seeds
250g pitted dates
100g Coconut oil
70g Psyllium Husks
10g Cinnamon
5g Nutmeg
10g Turmeric Powder
The Juice of one Orange
The Juice of 1/2 Lemon
The Juice of 1/2 Lemon
4 Cloves
HOW TO:
1. Make the base first by placing all the ingredients into a food processor with a S blade. Pulse until the mixture starts to break down and become sticky. Transfer into the cake tin and press it down with your hands to form a crust. Place in the freezer while you prepare the next steps.
2. For the chocolate layer add the dates with the water first into the blender and blend into a paste. Then continue by adding the cacao powder, coconut oil, salt and tahini. If the blender gets stuck add a little bit more water, but not too much because the cake will be runny. Finally, add the psyllium husks and blend one more time. Transfer on top of the base crust and return to the freezer.
3. For the Carrot Layer, place all the ingredients except the psyllium husks into a blender and blend into a creamy paste. At the end add the psyllium husks and mix again. The husks are used to retain the water and help the cake firm up. If you add it too soon it will give your blender a hard time and overheat it.
4. Once it’s smooth transfer it on top of the other layers and tap it on the counter a few times to remove excess air bubbles. Leave in the freezer overnight or at least for 4 hours to set.
Take out at least 2 hours at room temperature before serving. It can then be stored for a week in the fridge if it lasts that long.
Finally, decorate with blueberries and baby carrots. Zest an unwaxed lemon and sprinkle it on top.
Given the fact that it sold out before I even had a chance to taste a piece of it, says pretty much everything about it.
Let me know in the comments below how you get along with it if you make the recipe and enjoy!
Until next time, stay shining!
Much love,
Denisa xxo
Denisa xxo
