Raw Carrot Cake with Cinnamon Essential Oil and Cashew Lime cream

I have been away travelling and haven’t had any time in the kitchen to play and create new recipes. So this week I had to make a huge effort to tie myself down and not get distracted and stay home and play!!!!

As I am sure you are aware, I don’t do dairy and so therefore I am always making my own nut milk every couple of days. I love the thought of making my own nut milk as you know exactly what’s going into your milk..eg no fillers, emulsifiers or thickners, just nuts, beautiful water, dates and salt. The issue that I now have, is that every couple of days I have heaps of almond meal or cashew meal that I cannot bare to throw away…….so I love being creative and finding ways to use up the nut meal.

This cake is beautiful and moist, almost too much so, a little like a pudding. Like most of this type of dessert you can eat it straight out of the freezer as a cold summer treat, I then slice it up and place it back into the fridge where it will hold its shape nicely.

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I wanted to add the  Matcha green tea powder as it has wonderful health benefits such as it is high in antioxidants,boosts memory and concentration and helps to detoxify the body just to name a few,

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I only added on teaspoon of Matcha Green tea as i didnt want to change the colour of the carrot cake, but if its for your eyes only then add more….and I added the baobab powder as it is high in antioxidants and vitamin C…and a delicous tangy flavour.

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Ingredients

Base
4 carrots (washed & peeled)
6-8 medjool dates (seeds removed)
1 tsp matcha green tea powder
1 tbs rice malt syrup
1 tsp baobab powder
½-1 cup almond meal (leftovers from nut milk)
1 drop of cinnamon essential oil
Good pinch Celtic sea salt

Topping
1 cup cashews (soaked overnight)
2 tbs organic coconut oil
1 tbs maple syrup (if desired)
2-3 drops lime essential oil

 

Method

Base
Place carrots in to blender and pulse to break them up a bit.  Add dates & pulse again.  Then add all other ingredients except for essential oil and blend until combined. 
If you’ve just made nut milk and you are using the almond meal from your fresh milk, this mix will be quite wet.    This cake is more like a pudding however, if you’d like a more firm dessert, I recommend you dry out the nut meal in the oven or dehydrator so that the cake is less moist.  Finally add the 1 drop of cinnamon oil & blend again.  Place mixture in prepared pan (For a fabulous presentation I used 2 small round 10cm springform tins).  
Place this mix in the freezer while you prepare the topping. 

Topping
Rinse and drain cashews.  Place into cleaned blender.  Add melted coconut oil & sweetener (if desired).  Blend until smooth.  If your cashew cream isn’t smooth, you can add 1-2 tbs coconut cream as this topping needs to be super smooth & creamy.  Add the 2-3 drops lime essential oil and blend through.    Retrieve base from freezer and spread cashew cream over the top and return to into freezer.   
Once firm, slice into portion sizes and sore in fridge.  This ensures the shape holds well and keeps the cake beautiful and moist.

Love to hear what you think about this recipe and the flavours I have put together.

Angela xx

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