There are many raw treats popping up around Perth at the moment. I have my favourites- mainly those that does not use agave as a sweetener. I prefer the use of honey, rice malt, medjool dates or coconut sugar. While there are debates between the level of fructose in each kind of sweetener, I think it is best to use common sense and your taste buds to guide you. Agave does not sit well with me and neither does stevia. Personally, I think that whichever one you choose, less is more.
I love carrot cake. Maybe it is the deception of the goodness of carrots in a cake, but to me, that is comfort food. When hubby and I were in our university days, I fell terribly sick once. I hardly got out of bed and did not have appetite for any thing. Except for a big slice of carrot cake. Well, ok, that one slice was my breakfast, lunch and dinner. Fast forward to 14 years later, I still love a good slice of carrot cake. My taste buds have change of course and I’m finding most cakes are too sweet for me- to the point that I’m unable to enjoy the flavour of the cake while my tastebuds is stinging from the sugar hit.
Still, you can tell my love for it prevailed. For Asher’s full moon celebration, I made carrot cupcakes with cream cheese yogurt swirl. I did as similar layered cake for his 2nd year birthday when it was the combination of carrot and apple that won me over.
So I guess it is no surprise that I would attempt to make a raw version of carrot cake. If you follow my instagram, you probably noticed that I made one before. My experiment of using didn’t work the way I envisioned it to be (i know..what was I thinking). This round, I combined coconut butter with coconut milk and it worked so much better. Cream cheese wouldn’t hurt too I am sure.
- 2 grated carrots
- 3/4 desiccated coconut
- 1/2 cup almond meal
- 1/2 cup walnuts (plus 2 tbsp for the additional crunch)
- 3 tbsp dried naturally sweeten cranberries
- 1/4 cup coconut milk
- 1/4 cup water
- 2 tbsp cinnamon
- 1tsp vanilla
- 2 tbsp coconut butter
- 4 tbsp coconut milk
- 1 tsp vanilla
- Topping- crushed walnuts
- In a food process, process all ingredients except the 2 tbsp walnuts till it comes together. Then add the walnuts and pulse 2-3 times. Press mixture into a lined 9 by 9 pyrex or baking tin.
- Fridge or freeze.
- In a bowl, warm up coconut butter in the microwave or do it over the stove. Whisk coconut milk and vanilla to it. Spread frosting on cake, sprinkle walnuts and return to the freezer for 30 minutes or fridge for at least 1 hr before slicing.