In keeping with the recent trend of all my posts being about food, here is another one. This one is for a carrot cake. Although I don’t like it as much as the Chocolate Ganache one, this one is pretty good too. I decorated the top with slices of dried mango and cilantro leaves. Recipe below picture.
2 C oat flour (made by processing rolled oats in a blender)
2 C pulp from 6-8 juiced carrots
1/4 tsp salt
2 C dates finely chopped or ground
1 C nuts chopped
2 tsp vanilla
3 TBsp honey
Other things I added in:
extra salt to taste
extra honey or agave to taste
lots of raisins
lots of cinnamon! (how could a carrot cake recipe NOT have cinnamon??)
1/2 C extra nuts
2 TBSp coconut oil
Mix all the ingredients together well. Knead and form into 2 rolls for slicing or layers for a cake. Make one layer of a cake & cover with frosting. Place second cake layer on top and cover whole cake with frosting.
Cream Cheese Frosting:
- 2 cups cashews, soaked (raw)
- 2 tablespoons lemon juice
- 2 tablespoons dates, soaked
- 1 tablespoon coconut butter
- 1 teaspoon vanilla extract (or half a vanilla bean)
- 1/4 teaspoon salt
Put all ingredients in a high-powered blender and process until smooth and creamy. (I will probably use my little food processor and a rubber spatula.).