Raw Carrot Cake
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Method
For the Cake:
1)
Roughly grate the carrots then blend to a purée
of your chosen consistency, adding as little water as required by your blender
2) Press the carrot purée into a sieve to remove excess liquid, reserving this juice
3) Blend the dried fruit, walnuts, almonds (with some reserved to decorate) and spices, using the saved carrot juice if needed
4) Thoroughly mix the fruit and nut blend into the carrots, then add the chia seeds
5) Remove any additional liquid with a food dehydrator or on a baking sheet in a cool oven (see below), until the mixture is firm
6) Press the mixture into a lined, loose bottomed cake tin and freeze
2) Press the carrot purée into a sieve to remove excess liquid, reserving this juice
3) Blend the dried fruit, walnuts, almonds (with some reserved to decorate) and spices, using the saved carrot juice if needed
4) Thoroughly mix the fruit and nut blend into the carrots, then add the chia seeds
5) Remove any additional liquid with a food dehydrator or on a baking sheet in a cool oven (see below), until the mixture is firm
6) Press the mixture into a lined, loose bottomed cake tin and freeze
For the Icing:
1) Place the cashew nuts into a dry blender and process until chopped
2) Add the remaining ingredients and blend further until the desired consistency is reached
3) Add a teaspoon of water at a time if you need it depending on your blender
2) Add the remaining ingredients and blend further until the desired consistency is reached
3) Add a teaspoon of water at a time if you need it depending on your blender
To Finish and Decorate:
1) Remove the cake from the freezer and turn onto a plate before applying the icing as usual while it is still frozen
2) Decorate with the reserved nuts and a sprinkling of cinnamon before chilling until thawed or returning directly to the freezer to keep
2) Decorate with the reserved nuts and a sprinkling of cinnamon before chilling until thawed or returning directly to the freezer to keep
Cooking Temperature: MAX 45 deg. for drying only
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Serves: 12
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Keeps For: 5 days, refrigerated
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Tips and Comments
- If you are being purist, check that none of your ingredients have been heat processed. (Is your coconut toasted? Etc.).
- You could make this without the drying process if you have a really good food processor that doesn’t need liquid to work.
- Omitting the freezing for speed is fine but will be harder to ice and it does help encourage a more ‘cakey’ texture.
