Sunday, January 8, 2012

Raw Lemon Frosted Carrot Cakes

Although these cakes are good to eat just as they are, they can also be dehydrated. So before you frost them, placing the cakes in the dehydrator will result in a drier texture.

I like to use Meyer lemons for their sweeter taste without the mouth-puckering sour tartness associated with lemons.

The produce manager at the Independent Grocer store in Abbotsford brought in Meyer lemons for me.

Raw Carrot Cakes     Yield:  1-1/2 dozen
1-1/2 cups carrot Pulp, from juiced carrots              2 tsp Meyer lemon zest
1/2 cup almond pulp or almonds, ground                  1 tsp agave
1/3 cup coconut Flour                                              1/2 tsp cinnamon + 1/2 tsp nutmeg
1/3 cup walnuts, chopped                                        1-2 pinches vanilla powder
1/3 cup raisins, chopped     
  • Use the pulp leftover from making Almond milk, or grind almonds into a meal 
  • Coconut flour is shredded coconut that is ground in blender
  • By hand, mix all the ingredients together in a bowl
  • Shape cakes using a 1-1/2 or 2” spring-loaded ice cream scoop, pressing mixture firmly into the scoop
  • When you turn them out onto a tray – they will have a rounded top and flat bottom
  • Set in the fridge until ready to frost – or at this point they can be dehydrated a few hours
Lemon Frosting
1/4 cup cashews                                                     2-1/2 Tbsp coconut oil, melted
1/3 cup Meyer lemon juice                                      1 Tbsp agave   
  • Place coconut oil in a jar with lid and sit the jar in a bowl of warm water to melt
  • When oil is melted, blend all ingredients in a blender until smooth
  • Spoon the frosting over the top of each cake
  • Place in the fridge until ready to eat - cakes will last a week covered in the fridge