RAW CARROT CAKE (NO BAKE, PALEO AND VEGAN)
Sometimes it is nice to eat something sweet, however the consumption of sugar and refined flours can exacerbate inflammation and autoimmune conditions. It is therefore important to choose foods that can keep our blood sugar balanced and provide essential nutrients. I made this recipe as birthday cake for my partner, and I am happy to say that he loved it!
One slice provides 286Kcal, hence it is a treat to indulge occasionally, but also has more than your daily intake of beta carotene (precursor of vitamin A), excellent amounts of zinc, manganese, magnesium and copper, good amounts of protein, fibre and Iron. Thanks to the high nut intake, the cake provides omega 9 oleic acid (monounsaturated fatty acid), a non-essential type of fat that helps to regulate the lipid structure of the cell’s membranes, aid modulation of cholesterol and seem to have beneficial effects on insulin sensitivity. Dates are very nutrient dense and contain the antioxidants flavonoids, carotenoids and phenolic acid, a powerful anti-inflammatory compound that contributes to lowering IL-6, thus helping to contrast neurodegenerative disease.
Serve: 16 slices
Time: 30 minutes + 1 hour soaking time + 2 hours in the fridge
Difficulty: easy
INGREDIENTS
For the base:
-200gr shredded carrots
-350gr medjool dates
-250gr of mixed walnuts and pecans
-60gr almond flour
-A pinch of fine sea salt
-2 teaspoons of cinnamon powder
-1 teaspoon of vanilla extract
-1 tablespoon of grated lemon peel (make sure it is organic and unwaxed)
-1 tablespoon of fresh grated ginger
For the cream:
-160gr cashews
-125gr coconut cream (the one in the tin can)
-35ml maple syrup
-35ml lemon juice
-1 teaspoon of vanilla extract
METHOD
1-Soak the cashew for 1 hour in hot (not boiling) water.
2-Blend the pitted dates in a food processor, until a ball forms. If your food processor is small, you have to do it in small batches (I did it in a single batch and I nearly broke my food processor). Set aside.
3-In the food processor add the walnuts, the almond flour, the cinnamon, the salt and the vanilla and blend for 30 seconds. Add the carrots and dates and pulse few more times until a soft dough will form. Again, if you have a small food processor you might need to divide the ingredients in smaller batches.
4-Transfer the mix into a round 20cm cake tin and press gently with a spoon or with the base of a glass. Place it in the fridge until the cream is ready.
5-To prepare the cream rinse the cashews and place them in the blender, with the coconut cream, the vanilla, the maple syrup and the lemon juice. Blend until you reach a smooth consistency.
6-Add the cream to the base and put it back in the fridge for about 2 hours.
This cake can be kept in the fridge for up to 1 week.
