This Raw Cake is not just a feast for the eyes, but is loaded full good-for-you ingredients that will nourish your tum! Deliciously sweet (but secretly packed with veggies) this is perfect for any special occasion. RAW CARROT CAKE WITH CASHEW CREAM by The Fit Foodie Raw, Dairy Free, Gluten Free, Refined Sugar Free, Vegetarian with Vegan Option (contains honey) SERVES: 2 INGREDIENTS: CAKE: 200g carrot, chopped 35g pecans 1 cup gluten-free oats 5 tablespoons unsweetened shredded coconut 1 teaspoon cinnamon ½ teaspoon nutmeg 2 teaspoons ground orange peel (optional) 10 dates, pitted and soaked 1 teaspoon pure vanilla extract ICING: 50g creamed coconut, warmed 3 tbsp cashews 1 tsp Natvia (granulated stevia) or raw honey GARNISH: Bee pollen Crushed pecans Dried orange peel Dried lavender Lime zest METHOD: In a food processor or blender, pulse oats to a fine flour. Add remaining cake ingredients and process until smooth. Meanwhile, make the icing by processing cashews and stevia to a fine flour. Add liquid creamed coconut and blend until well combined. In a small food stacker or cake tin, spoon in half the cake mixture, top with half the icing mixture, and freeze for 30 minutes. Remove from freezer, add remaining cake mixture and freeze again for 3-4 hours. Remove cake from tin, top with additional icing and decorate as desired. Allow to thaw at room temperature for 30 minus before slicing and serving. The Fit Foodie, otherwise known as Sally O’Neil, is on a mission to prove that healthy and nutritious doesn’t have to be boring check out her re-vamped blogspot here: the-fit-foodie
Posted on: Thu, 09 Oct 2014 06:00:00 +0000
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