Tuesday, 16 February 2010

The Carrot Cake!

My Valentine's Day gift to myself. Have been meaning to make it for ages. The recipe is from Winter 2007 Get Fresh! by Alissa Cohen:

7 carrots
1 cup walnuts
1 cup dates, pitted and soaked
3/4 cup raisins, soaked for at least 1 hour
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp cardamom
1/4 tsp nutmeg

3 tbsp honey (I used agave syrup)
3 tbsp orange juice
1 cup cashews, soaked

Food process separately carrots, then walnuts, then dates together with spices. The blend all three together in the food processor. Stir in the raisins.

Put all frosting ingredients in the blender (I found hand blender easier as there wasn't quite enough to get the blender moving) Spread over cake and sprinkle with cinnamon.

I lined a cake tin with baking paper and just it slid off easily when set. You don't need to bother with anything to stick the paper to the inside of the tin either - if you pour the mixture in carefully it will hold it in place.

It is definitely better if made the night before and left in the fridge for all the flavours to meld together. It is beautifully moist, but if I was to do a review it would say that it could be slightly more stodgy with more dates, more orange juice and possibly including sprouted wheat grain...

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