Posted by Rebecca in June's Magazine
Oh carrot cake, how I love thee. Long have you wowed the world with your spicy, vegetably goodness. But gosh, the amount of oil you require, shame on you for being so deceptively delicious! A health food you are not. Wait, what’s that, you don’t have any oil today – or refined sugar or flours? Next you’ll be telling me you’re a compassionate cake? Oh really… You are??
You see, today I was talking to Green & Leithy’s raw carrot cake and, hard as it was, I just had to eat her. She was sweet, subtly spiced and moist (yuk, but I had to say it) with a good bite.
The frosting it lighter and less creamy than a cashew cream but still delectably rich and satisfying. It keeps you nice and full and not in a heavy or buzzing – too much sugar – kind of way. Nutritious, scrumptious and kind, pretty groovy as cakes go!
Makes one 8-inch cake. Keep in the fridge or, if not eating it all right away, slice it up and keep in the freezer).
Sunflower Seed Frosting
- 1 1/2 cups Sunflower Seeds, soaked 12 hours then drained
- 1/2 cup Date Syrup (or preferred sweetener)
- 2 tbsp Coconut Oil, melted
- 2 tbsp Orange juice
- 1/4 tsp Vanilla Powder
- 2+tbsp Water
Blend all ingredients until very smooth, adding water slowly until you have a thick, spreadable mix.
- 3 medium Carrots, grated
- 1 1/2 cups Oats, ground into flour
- 1 cup Dates, pitted and roughly chopped
- 1/2 cup Dried coconut flakes
- 1/2 cup Fresh Pineapple, cut into chunks
- 1/2 cup Sultanas
- Zest of 1 Orange
- 1/2 tsp Cinnamon
- 1/2 tsp Ginger
- Pinch of Nutmeg
Add all ingredients to a blender and blitz until fairly smooth but with a few chunks remaining. Spoon 1/2 the mix into an 8-inch cake tin lined with parchment, and press down firmly with a spoon/your hands. Spoon 1/2 the frosting on top, cover and freeze for a few hours until the icing is solid. Add the remaining cake mix and top with the remaining icing. Re-cover and pop in the fridge for a few hours. Decorate with nuts/seeds/edible flowers.