Carrot & Orange Cake With Cashew Cream Icing
photo by Chef Joey Z.
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
-
FOR THE CAKE
- 3 cups carrots (finely grated)
- 2 cups pecans (ground in a food processor)
- 1⁄4 cup dried apricot (chopped rough and unsulpherated please)
- 1 teaspoon ground nutmeg
- 1 1⁄2 teaspoons mixed spice (see mixture below in the directions)
- 1 cup dates (soft and made into a paste)
- 1⁄2 cup orange juice
- 1⁄2 teaspoon celtic sea salt
- 1⁄2 teaspoon lemon zest (you could use lime or orange)
- 1⁄2 cup desiccated unsweetened coconut
-
FOR THE CASHEW CREAM ICING
- 1 1⁄2 cups raw cashews
- 1⁄2 cup filtered water
- 2 tablespoons agave syrup
- 3 tablespoons cocoa butter or 3 tablespoons coconut butter
- 1 tablespoon organic vanilla extract
- 1⁄4 teaspoon celtic sea salt
directions
-
FOR THE SPICE BLEND:
- 3 tablespoons cinnamon.
- 1 teaspoons each ground cardamom and carraway.
- 1/4 teaspoons each nutmeg, ginger and cloves.
-
FOR THE DATE PASTE:
- If your dates are hard, soak them for about 20 mts. in the orange juice. If your dates aren't soft in 20 minutes leave them in the juice until they are. This is important. Once soft process these in a food processor so that you have a nice paste.
-
ASSEMBLE THE CAKE:
- In the bowl of a stand mixer slowly mix all the ingredients. Either shape into individual cakes or press into an 8x8" glass pyrex dish.
- Put into the fridge and let set up for at least 2 hours or *you can also dehydrate this by placing on a dehydrator sheet for 8-12 hours at 115'F.
-
FOR THE FROSTING:
- Blend all the ingredients in a high speed blender such as a Vita Mix, until smooth.
- Place the frosting in the fridge to thicken up, then ice your carrot cake. You can do this all at once of add a little to each piece. Its up to you.
- Garnish the cake with ground nutmeg.
- Bon Appetit!
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Reviews
-
LOVED IT...Great recipe, love the spice blend...used my nut/seed grinder and the old mortar and pestle to get the caraway seeds I buy in bulk to the right grind grade to my liking...used my food processor to do the mixing at the start and went in with the wooden spoon and elbow grease to finish off...placed it in a shaped mold pan (i like to do that with RAW cakes ...it helps my presentation in case the cut pieces aren't "perfect" in a "martha" way... however this cake slices nicely :))...decorated the top with nuts and dried fruit...THE ICING IS HEAVENLY!!!! -THANKS so much Chef JoeyZ. for a superb recipe!! NUM-YUM!!!!
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This is really tasty and the frosting is totally wow! (probably the coconut butter!) The texture isn't cake-like, but it really tastes good. (Maybe expecting "cake" to have a cake-y texture is a raw foods newbie mistake?) I made half a batch and only wanted to use as much spices as truly needed. I used 1/2 tsp cinnamon, 1/8 tsp cardamom, and about 1/16 tsp each of ginger, nutmeg, and cloves. Oh, and I used honey because I don't have agave. Thanks for the great recipe! I made it for my birthday cake! :) (Also it was a tag for Healthy Choices ABC.)
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RECIPE SUBMITTED BY
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)