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.
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
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
