Yo, you beautiful human, you. In case you haven't seen it yet, my previous carrot cake recipe is pretty much my most popular. Check it out here. Everyone loves it, and that makes me wanna do a happy dance. I'd so DO a happy dance right now but I'm listening to very calming music thus the mood just isn't right at the moment. I'll make up for it tonight though - I'm going out with friends and we are going to boogie until the sun comes up, surrounded by glistening bodies, smoke machines, house music and trippy lights. Before that: organic brown rice sushi. Yes. Friday is here, people.
Okay can we acknowledge that I went far off course in the above paragraph, and yet it flowed so naturally? Should I feel proud? I dunno. Probably not. Moving back to the real topic: CAKE OF THE CARROT. This recipe is fairly similar to my original one, but I adapted it slightly and more importantly took new photos which I wanted to share with you in a post. This recipe isn't better or worse than my other one, it's just different. I made this for a TV interview on Global BC (watch me wear a dress here) and the hosts loved it! This seems to be one of those recipes that everybody can enjoy, no matter what their diet preferences are. I hope you do too. Keep in mind this recipe makes much less cake than my other one, so if you want to feed more people; double the amounts given here, or use the original recipe instead.
Cashew lemon frosting:
1 1/2 cups cashews
Juice from 1 lemon
2 tablespoons liquid coconut oil
2 tablespoons coconut nectar
1 teaspoon vanilla powder
Water, as needed
3 large carrots, peeled and chopped into small chunks
1 1/2 cups oats
2 cups dates
1/2 cup dried coconut
1 teaspoon cinnamon
1/2 teaspoon nutmeg
To make the frosting: blend all ingredients in your high speed blender until smooth, adding water as needed. Taste it - mmm. Put in the fridge.
To make the cake: process the oats into flour in your food processor then throw the rest of the ingredients in the food processor and process until it all begins to stick together.
Assembly: press half the cake mixture into a small spring form pan (mine is about 4 inches). Gently take this out and put on a plate, then put in the freezer until it's solid. Do the same to the remaining half of the cake mixture. Spread about 1/3 of the frosting onto the top of one of the cake layers. Put it in the freezer until the layer of frosting is hard. Place on the other cake layer and frost the entire thing, I let it set in the fridge overnight.