Revolutionary Carrot Cake

This unique carrot cake offers a modern twist on the traditional dessert by incorporating nutritious ingredients and eliminating common allergens like refined sugar, butter, and flour. The cake is composed of two moist layers made from fresh carrots, dates, and oat flour, combined to form a nutty, wholesome base. The creamy filling is made with cashews, coconut butter, and a hint of lemon juice, giving it a rich and tangy flavor that complements the cake's natural sweetness. Pumpkin seeds provide a delightful crunch and visual contrast when used as a topping. This cake is perfect for anyone seeking a healthier dessert without compromising taste and elegance. Not only is it gluten-free, but also vegan, making it accessible for various dietary needs. Its preparation is straightforward, requiring basic blending and layering techniques. Enjoy this cake as a refreshing option for any occasion, from family gatherings to more formal events. This recipe ensures a memorable taste experience with its creative flavors and textures.

Ingredients

Main Ingredients

• 300 g carrots, grated
• 300 g dates, soaked and softened
• 1.5 cups oat flour
• 1/2 cup shredded coconut

Spices

• 1 tsp cinnamon
• 1/2 tsp nutmeg

Cream Ingredients

• 250 g cashews
• 1/2 lemon, juiced
• 4 tbsp coconut butter
• Vanilla sugar to taste

Topping

• Roasted pumpkin seeds

Preparation Time

• Total: 30 minutes

Step-by-Step Instruction

1. Soak the Cashews: Begin by soaking the cashews in cold water for 5 hours to soften them for the cream.
2. Prepare the Carrot Base: Grate the carrots finely and transfer them to a large mixing bowl.
3. Prepare the Dates: Soften the dates by soaking them in hot water for a few minutes. Drain well.
4. Combine for the Cake Layers: In a powerful blender or food processor, blend the soaked dates and carrots until smooth. If your blender isn't strong enough, use a meat grinder.
5. Mix Ingredients: Gradually add in the oat flour, cinnamon, nutmeg, and shredded coconut, mixing until well combined.
6. Form the Cake Layers: Line a 20 or 18 cm cake tin with plastic wrap. Press half of the carrot mixture into the bottom of the tin, creating a firm, even base. Repeat with the remaining mixture to form the top layer.
7. Chill the Layers: Place both layers in the refrigerator to set while preparing the cream.
8. Make the Cream: After soaking, drain and blend the cashews with coconut butter, lemon juice, and vanilla sugar until creamy. Adjust sugar to taste.
9. Assemble the Cake: Remove the chilled layers from the fridge. Spread half of the cashew cream over one layer, then place the second layer on top, pressing gently. Cover the top and sides with the remaining cream.
10. Decorate with Pumpkin Seeds: Use roasted pumpkin seeds to garnish the cake for a nutty crunch and visual appeal.
11. Final Chill: Return the cake to the refrigerator to chill until serving time for best results.
12. Slice and Serve: Use a sharp knife to cut neat slices. The cake's moist texture allows for easy slicing.

Tips

• Substitute Flours: Whole grain oats can be pulverized to make your oat flour or use rye, wheat, or barley flours for a different flavor.
• Better Texture: Ensure dates are sufficiently soft by soaking in hot water to achieve a smooth blend.
• Cream Flavor: For extra zing, add a pinch of sea salt to the cream mixture.

Nutritions

• Calories: Approx. 180 per slice
• Protein: 4g
• Fats: 9g
• Carbs: 22g

Variations

• Nut-Free: Replace cashew cream with coconut cream for a nut-free alternative.
• Spice Lovers: Enhance flavors with additional spices, such as cardamom or ginger.

Serving Suggestions

• Serve with a side of fresh berries for an added tart contrast.
• Pair with a light herbal tea, like chamomile or mint, for a refreshing treat.

Best Places

1. Cafe Gratitude - Vegan delights with organic ingredients. Location: Kansas St, San Francisco, USA.
2. Wild Food Cafe - Renowned for raw and vegan dishes. Location: Neal's Yard, London, UK.
3. Manuela - Rustic Californian cuisine with farm-to-table produce. Location: Mateo St, Los Angeles, USA.
4. Nourish Kitchen & Table - Creative seasonal fare. Location: 8th Ave, New York, USA.
5. Rawlicious - Offers a wide range of raw food dishes. Location: Richmond St W, Toronto, Canada.
6. Elizabeth’s Gone Raw - High-end vegan dining experience. Location: 13th St NW, Washington D.C., USA.
7. Helsinki’s Silvoplee - Fresh, organic vegetarian meals. Location: Toinen linja, Helsinki, Finland.
8. Whole Earth Cafe - Celebrated for macrobiotic and vegan offerings. Location: Hintock St, Sydney, Australia.
9. Bliss Kitchen - Plant-based Indian street food. Location: Carbon St, Brooklyn, USA.
10. Alchemilla - Focuses on plant-based British cuisine. Location: Derby Rd, Nottingham, UK.