raw carrot cake slice with lemon cream

13th August 2015

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Packed up and ready to go home to Portugal, after being in Australia for three magical weeks with family.

Winter here – Summer there.

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Just before I left home, I photographed and experimented with this recipe for a series of raw foods I compiled for ‘Holmes Place Magazine’.  I made it a few times for the Jivana Yoga Programme with an all-around enthusiastic and thumbs-up response.  I am looking forward to making it again on arrival.

Simple and grounding when life seems anything but – in between places and planes.

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raw carrot cake slice with lemon cream

serves 12

You can use spice powders that have already been ground,  just reduce the amounts, but I find that the freshly grated ginger and ground spices make a huge difference in the aromatic taste of this heavenly raw carrot cake slice.  It is well worth the extra effort.

Recipe slightly adapted from here and here

ingredients :

2 cups finely grated carrots – approximately 4 medium carrots

1 cup rolled oats

¾ cup dried coconut

1 cup raw walnuts

1 tsp cinnamon powder

1 Tblsp freshly grated ginger

¼ tsp freshly grated nutmeg (can use the smaller side of a box grater)

¼ tsp/3 pods freshly ground cardamom

a pinch of salt

1½ cups Medjool or soft dates (about 11 dates), pitted

¼ cup dried cranberries

lemon cream

1 cup raw cashews (soaked overnight or for at least four hours)

1 vanilla bean

1 Tbsp solid coconut oil

4 Tblsp lemon juice

4 Tblsp maple syrup/honey

zest from two lemons

preparation :

Line a 9-inch square tart pan with baking paper or if you have a 9-inch square loose based pastry tray.

Wash and peel the carrots, then grate them by using the smaller grater attachment of a food processor or the smaller side of a box grater. (If using the box grater, you may have to squeeze out any excess juice). Measure to make sure you have two cups.  Set aside.

In a food processor or high-speed blender, process/grind the oats until they begin to make a coarse flour. Add the dried coconut and process for 15 seconds more.  Place into a medium-sized bowl.

Process the walnuts until they begin to turn into a coarse flour.  Pour into the medium bowl with the oat and coconut flour.  Remove the outer pods from the cardamom.  Place the seeds in a mortar and pestle and grind until you have a rough powder.  Grate the nutmeg and ginger using the smaller side of a box grater.  Add all the spices and ginger to the oat mixture along with the salt and cinnamon powder. Mix well to combine.

Add the grated carrot, dates and dried cranberries to the food processor, and mix until the dates become well incorporated and chopped. There will be chunks of dates pieces.  Combine this with the oat mixture, mixing everything together by using a pressing motion with the back of a metal spoon.  Make sure everything is well incorporated, ensuring you break up the grated ginger.

Press the cake mixture as evenly as possible into the square pan.  Set aside.

prepare the lemon cream :

Drain the cashews and place in a high-speed blender.  Run a knife down the length of the vanilla bean and scrape out the seeds.  Add to the blender along with the coconut oil, lemon juice, zest and maple syrup. Puree until smooth.  Taste and adjust the amount of lemon or maple syrup.

Spread the lemon cream evenly over the cake. Garnish with coconut, lemon zest, roughly chopped pumpkin seeds or walnuts and edible flowers.  Cover and place in the refrigerator for at least two hours before cutting into small squares.  Find a quiet corner in the garden and enjoy the vibrancy of this food!

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Goodness shared by Stacey

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