Healthy carrot cake with cashew cream

Healthy carrot cake with cashew cream

Ever since I was a child, I refused to eat carrots even though everybody kept saying how good it was for eyesight, how Bugs Bunny loves carrots, how the rabbits we had adored it. In vain. I never wanted to taste it.
I’ve never been crazy about vegetables, which is pretty bad, I know, everybody keeps repeating that to me. I perfectly understand it, the only problem is I can’t bring myself to eat some things, no matter how healthy and good they are.
But, I found a way to smuggle some vegetables through the recipes and make myself eat them.
You’ve all heard of carrot cake. I must admit, when I first heard of it, many years ago, it sounded like something I would never eat. I wasn’t able to accept the fact carrots can be the main ingredient of a cake. But, only until I tasted it. If you’ve never tried it, you missed a lot. In my opinion it is much tastier and lighter than the classic cakes full of butter, chocolate and walnuts, although I can’t say it is completely healthy and light because the classic recipe for carrot cake has a lot of flour, sugar and eggs.
Given the fact I recently completely removed white flour, white sugar and butter from my diet and I try to make easy and raw sweetes, I decided to make a healthy version of  carrot cake, which sounded like a perfect solution:)

 

HEALTHY CARROR CAKE WITH CASHEW CREAM

Photo: Jovana Kostić

Ingredients:

Crust:

  • 1 cup walnuts
  • 3 medium carrots, grated
  • 20 dates
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract

Cream:

  • 1 cup raw cashews, soaked for 2 hours and drained
  • 1 cream from one coconut milk can (Place can in the fridge overnight. You need to chill the coconut cream until it’s very firm. The coconut water (the part that doesn’t harden) will be at the bottom of the can. Scoop the coconut cream into your chilled bowl. Pour the coconut liquid into another bowl. Don’t throw it away, you can use it in smoothies).
  • ¼ cup agave syrup
  • ¼ cup coconut oil
  • 2 teaspoons vanilla extract

Directions:

Crust:

  1. Put all the ingredients into a food processor and blend until everything is broken and mixed well.
  2. Put the crust into a silicone muffin pan or a regular silicone pan.
  3. Leave it in the fridge while you are making the cashew cream.

Cream:

  1. Put cashews in a food processor and blend until they are turned into butter.
  2. Add the rest of ingredients and blent until the filling is completely smooth. You may have to stop and scrape down the blender several times to get a smooth result.
  3. Pour the filling over the crust and smooth the top with a spatula.
  4. Keep the carrot cake in the fridge.

Photo: Jovana Kostić

 

Carrot cake, so healthy and so easy to make
 
Author: 
Ingredients
Crust:
  • 1 cup walnuts
  • 3 medium carrots, grated
  • 20 dates
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract
Cream:
  • 1 cup raw cashews, soaked for 2 hours and drained
  • 1 cream from one coconut milk can (Place can in the fridge overnight. You need to chill the coconut cream until it’s very firm. The coconut water (the part that doesn’t harden) will be at the bottom of the can. Scoop the coconut cream into your chilled bowl. Pour the coconut liquid into another bowl. Don’t throw it away, you can use it in smoothies).
  • ¼ cup agave syrup
  • ¼ cup coconut oil
  • 2 teaspoons vanilla extract
Instructions
Crust:
  1. Put all the ingredients into a food processor and blend until everything is broken and mixed well.
  2. Put the crust into a silicone muffin pan or a regular silicone pan.
  3. Leave it in the fridge while you are making the cashew cream.
Cream:
  1. Put cashews in a food processor and blend until they are turned into butter.
  2. Add the rest of ingredients and blent until the filling is completely smooth. You may have to stop and scrape down the blender several times to get a smooth result.
  3. Pour the filling over the crust and smooth the top with a spatula.
  4. Keep the carrot cake in the fridge.
Rating: 5.0. From 1 vote.
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