Raw Carrot Cake with Lime Cashew Icing

I’ve had this recipe earmarked to try for quite some time now… but it was only this week I found the (time &) motivation. Included in a handout from a raw food demonstration I attended years ago, I’d filed it away in a cooking folder, to sit idly waiting for me to visit it.

food fervourWell, this week, it was Time. And I was impressed with the result. As usual, I made a few alterations to the original recipe (including halving all the amounts) and I believe there is yet more room for improvement!

Apart from a powerful blender (I used my Thermomix and later, to fine tune the icing, the Magic Bullet) you will need:

1 cup brazil nuts, 5 medium carrots, ¼ cup dates, ¼ cup maple syrup (I actually used ‘date water’ which isn’t as sweet as the syrup so you may find you could reduce this amount) ½-1 teaspoon grated ginger, 1½ cups desiccated coconut, ¼ sultanas, 1½ tblspns psyllium husk

Mill the brazil nuts first (TM: 10secs, speed 9) and set aside, then grate the carrots (TM: 10-15secs, speed 5-6). Next, blend the dates, liquid sweetener & ginger (TM: up to 30secs, speed 7-9). Finally, add in the nut meal, carrots and remaining ingredients and mix well (TM: approx 1min, speed intermittent (knead) scraping down then mixing 30secs, reverse speed 4). Empty the mixture into into a greased (coconut oil) lined dish (the mixture perfectly filled a 15 x 20cm stoneware baking dish I have) pressing it in and smoothing it over. Refrigerate, or freeze if you prefer.

For the icing, mill ½ cup raw cashews (TM: 10 secs, speed 9) then add approximately 2-3 tablespoons of maple syrup (again, I used date water instead) the flesh & rind of half a lime and a dash of coconut oil. Blend well (TM: 30-60secs, up to speed 8. You will need to scrape down a few times. This is where I transferred the mixture to my Magic Bullet short cup for a smoother consistency). Simply spread over the top of the ‘cake’ and refrigerate (or freeze) until ready to devour!

 

 

Vanilla Brazil Nut Cream

Mmmm, this stuff goood! I’ve only discovered nut creams recently (thanks to a fellow food blogger’s amazing creations) and they are ridiculously easy to make…why did it take me so long?!

This particular version is the one I used in the Cinnamon Buckwheat Pancakes I  suggested might make a great Mother’s Day breakfast treat. I’ve made a few varieties in the past, and the simplest way to enjoy them is with fresh fruit. I’ve used them as ‘dips’ at parties and smeared them on fruit for afternoon tea (see pic). food fervourWhat I haven’t yet tried is a savoury version (well, I AM a sweet tooth!)… apparently cashew nut cream is the best: I’ve seen it used to replace sour cream in mexican meals, for example.

Brazil nuts are another ‘cumbersome’ nut in that they don’t taste great and some people even object to their size (!) but again, they are extremely nutritious – right up there with the almonds and walnuts – so I usually opt for them for that reason.

My basic ratio for nut creams is 2:1, nuts to water. The amount of water simply varies the thickness of the cream. If you want ‘whipped’ cream – or a ‘spread’ –  use a little less water. Simple!Food Fervour

For this Vanilla Brazil Nut Cream I used:

1½ cups Brazil nuts (approx 220gms), ¾ cup water, 1 tspn natural vanilla essence, 6 drops stevia liquid

Pulverise the nuts in your blender (approx 20 seconds, Speed 7 for Thermies) to create meal, then add the remainder of ingredients and blend & scrape as many times as you feel you need to, to create the consistency you desire. I don’t mind my cream a little ‘grainy’ so I didn’t spend a heap of time on that.

Pop it in the fridge as soon as possible to prevent (slow down the process of) nut fat rancidity, unless you are ready to spread it on your pancakes!

NB: I have yet to make my own vanilla paste so I can ditch the processed sugar- & preservative- laden essence product AND I’ve read something recently about stevia NOT being as great a sugar substitute as we all thought (if I can find the article again I’ll post a link to it) so eventually (on my journey to ‘Re-sensitise my Taste Buds’) I’d like to drop all added sweeteners…