I’m definitely more of a savoury girl than sweet, but there are two cakes that get me every time … cheesecake and carrot cake. I absolutely can’t resist them. The problem with both of these delicious coffee shop treats is that they generally contain gluten AND dairy.
Carrot cake has to be one of my coffee shop absolute favourites. The combination of fragrant spices and moist texture, combined with sweet, buttery icing is impossible to resist! This super simple raw version, with an added dollop of dairy free cinnamon cream, recreates that awesome flavour perfectly.
I recently got an amazing new food processor from America. With specially designed, patented blades, the speed and method in which it blends the ingredients together creates a wonderfully smooth finish. I’ve tried making this cashew cream combination in my cheap food blender before using cashews and coconut milk, but it always had a bit of a grainy texture to it. If you’re going to make non dairy creams and smooth soups on a regular basis it’s certainly worth the investment.
By blitzing cashews, coconut milk and a little coconut oil, it’s so simple to whip up a dairy free alternative to standard double cream. I use this recipe as a base for lots of different alternatives. Cinnamon cream, chocolate cream, vanilla cream, and a savoury carbonara style white sauce.
To create a sweet cream, simply add a little honey or maple syrup and a teaspoon of cinnamon, cacao powder or a drop or two of vanilla essence. Cinnamon cream works so brilliantly with carrot cake.
As a child I always preferred eating raw cake mixture. I never really understood the point and hassle of putting it in the over to bake, when the pre-baked stuff in the mixing bowl tasted so much better. The beauty of raw recipes – aside from ease of preparation – is that you don’t have the worry of waiting to see if the baked recipe rises. Plus you get to do the one thing you always loved as a kid – eating the mixture straight from the bowl.
The secret to this delicious, raw carrot cake is the mix of fragrant spices, juicy raisins, chopped walnuts, and sweet cashew cream. I always add a little coconut oil to help the cake ingredients stick together nicely once chilled in the fridge. It stores well refrigerated for up to a week, you can simply slice as you want to serve it and you absolutely have to add a good dollop of cinnamon cashew cream to finish it off perfectly.
- 3 grated carrots
- 100g raisins
- 50g chopped walnuts
- 2 tablespoons honey
- 3 tablespoons melted coconut oil
- 100g ground almonds
- 1 teaspoon cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon mixed spices
- 100g cashew nuts
- 200ml (half tin) coconut milk
- 2 tablespoons coconut oil
- 2 teaspoons cinnamon
- 1 tablespoon honey
- Mix all the raw cake ingredients together in a large mixing bowl.
- Spoon into a flapjack tin lined with greaseproof paper and press down to compress.
- Place in the fridge to chill (at least 2 hours).
- Combine all of the cashew cream ingredients together in the bowl of your food processor and blend until smooth. Store in an airtight container within the refrigerator until needed.
- Once the cake has chilled and set, slice the cake and serve with cashew cream.