Wild & Raw Beta Carrot-ene Cake

| 29 December 2015

This carrot cake is not your ordinary cake. It is, what we call a carrot cake upgrade mark II. Yes, we are that serious (or not) about it. We are exploring the depth of beta-carotene and its wonderful nutritional properties in this delightful, fragrant winter recipe by playing with such wonderful ingredients as goji berries, Incan berries, and… carrots. Enjoy!

Ingredients

serves (6-8)

For the filling

  • 2 large organic carrots (~3 cups grated)
  • juice of 1 lemon
  • pinch (1/2 tsp) of unprocessed sea salt
  • 150g of goji berries
  • 1/2 cup of dried mulberries
  • 120g of walnuts
  • 1-2 TBLS of mulled wine spices (a mix of cinnamon, allspice, nutmeg, vanilla, clove + mace)
  • 1/2 – 1 inch of ginger, minced + crushed
  • 1/2 – 1 inch of fresh turmeric, minced + crushed
  • 1/2 cup of coconut sugar (optional, can be replaced with more dried fruit, xylitol or sweetener of choice)
  • 1/2 cup of chestnut flour/ ground gluten-free oats or your favourite nut or raw grain flour
  • 1 TBLS of maca (optional)
  • 1 TBLS of mesquite (optional)

 

For the frosting

  • 1 tin of organic coconut milk
  • 60g sachet of creamed coconut
  • 2 bananas
  • 1 TBLS of coconut oil
  • 20g of soaked Irish moss (buy Irish moss dry, rinse it well to remove salt and soak in filtered water overnight, in the morning drain and rinse it then store it in a jar in the fridge until you’re ready to make the cake!)
  • seeds from 1 vanilla pod
  • 1/2 cup coconut sugar

 

Method

Start by grating the carrots, either by hand or in a food processor. In a large bowl, squeeze the lemon juice and mix in the salt and the spice mix. Add the carrots to the bowl together, crush the ginger and turmeric with a garlic press and mix in well. Finally, add goji berries, mulberries, coconut sugar, walnuts, superfood powders (maca and mesquite), and flour or oats of your choice.

While your cake mix is ‘marinating’ let’s prepare the icing. In a blender add melted creamed coconut and the thick part of the coconut milk (without the water). Add extra coconut sugar, bananas, fresh vanilla, Irish moss, and coconut oil and blend well. You want your mix to be as creamy and thick as possible (or as thick as your blender can handle). If needs be, add a little bit of the coconut water to ease up the blending.

Form the cake on a large plate or a board by hand. Pour the frosting on top and let it set in the fridge or freezer. After 5-10 minutes of setting, you can re-shape the frosting and let it set some more (15-20mins). Decorate with Incan berries, goji berries, mulberries, walnuts, and rose petals. Serve right away!

Here’s a thorough video of us making the cake with all the compulsory super awesome nutritional tips and nuggets and our crazy wild insights into some of the ingredients we use. Enjoy!

Yum,

Aiste & Joel xx