This is one of my favourite creations. It can be enjoyed all year round and makes a great accompaniment to a cup of chai tea with friends. I have played around with flavours a lot when re-creating this recipe and find that the cardamom gives this carrot cake a beautiful flavour. If you have time I recommend activating the nuts by soaking them in filtered water with a pinch of Himalayan salt and then dehydrating them for a couple hours in an oven in the lowest setting. This will unlock the enzyme inhibitors in the nuts and make them easier to digest. Gluten Free, Vegan - Contains Nuts
Servings: 4people
Ingredients
Filling
150groughly ground almonds
50gcoconut flakes ground
250ggluten free oats
100gpure organic maple syrup
5medium size carrots peeled and finely grated
2cmcube fresh ginger micro plane grated
160graisins
2tbspvanilla essence (alcohol free)
3tbspall spice
2unwaxed lemons - juice and zest
Frosting
200gcashew nuts(pre soaked in hot water for 1 hr or minimum of 3 hours in cold water)
2tbspmelted organic virgin coconut oil
2unwaxed lemons, zest and juice
60gorganic pure maple syrup
10cardamom pods
Instructions
Filling
Place the coconut flakes and almonds into the food processor and blitz until coarsely ground (varied small and larger chunks is fine, as this helps add to the texture).
In a separate large mixing bowl add the other filling ingredients and mix well, incorporating the liquid through, making sure to saturate the oats. You should be left with a sticky yet firm mass. If the mixture sticks to your hands add a few more oats.
Transfer to a 6"x9" container and line with cling film. Make sure to line the container up and over the sides, this will allow the mixture to be easily removed later on. Place in fridge for 15 mins.
Frosting
Place soaked cashews into food processor along with the maple syrup, lemon zest and juice.
Crack the cardamom pods and remove the seeds.
In a pestle and mortar pound the cardamom seeds down to a fine powder and add to food processor.
Blitz the mixture until smooth and creamy. Add more lemon juice/maple syrup to taste.
Remove the filling mixture from fridge and with a spatula pour and spread the mixture on top of the filling, making sure to cover around all corners and even out until level all over.
Sprinkle with roughly ground almond, and a dash of all spice. Some grated orange zest adds a refreshing zing too!
