Sunday, March 29, 2015

No-Bake Carrot Cake {raw vegan & gluten free}

reading time: ca. 3 min




Preparation time: 15 mins + 2 hours refrigeration
Main ingredients: carrots, dates, buckwheat
difficulty level: easy, fool-proof
makes: 1 cake
suitable for: vegan, lactose-free, gluten-free, nut-free, raw food, and delicious "even so" :)


This super tasty carrot cake contains no flour, no milk, no eggs and no baking at all! It also does not contain nuts and is very low in fat. It's raw vegan, full of vitamin A and 100% healthy! The secret ingredient is the cardamom, but shhh... 

(i really have to thank Amy for coming up with her fabulous cardamom carrot cake recipe last year, that inspired me to do this!) 

The cake might seem a little crumbly and brittle, but let me tell you it is really delicious and moist and satisfying! You can also thicken the cake slices by doubling the amount of crust and/or filling and/or icing, as seen below.


Since my Mum made some classic carrot cake for Easter (picture above), i've decided to do the same and make a "rawified" version of this. My parents actually tried a slice of my rawsome cake creation, and they both went for a second serving :)



Ingredients

Crust
2 cups ground buckwheat (alternatively: oats or chopped nuts)
1 1/2 cups dates, pitted and soaked (or sub for other dried fruits)
1/2 cup shredded coconut
2-3 fresh, ground cardamom pods or 1 teaspoon chai spice (i used 3 pods)
a pinch of cinnamon

Filling
6 shredded carrots
a handful of raisins

Icing
10 dates
1 banana
1 tsp coconut sugar
a dash of cinnamon
a splash of water

also:
- a food processor of blending machine
- a springform or pie pan


Instructions


For the crust, combine all listed ingredients in a food processor or blending machine, and process until a sticky, moist mass forms. For those who like it more sweet, add 1 tsp agave or maple syrup at this point. Pour batter into a cake pan (preferably a springform or pie pan) and spread evenly using a spatula. 

For the filling, gradually "pulse" the grated carrots with raisins in your blender or food processor. Spread the carrots mass on the dough. 

For the icing, simply puree all listed ingredients in a blender, food processor or an immersion blender. Spread on top of the carrot filling. The cake should be placed in the fridge for at least an hour to allow the flavors to sink in. I left it in the fridge overnight. 

Take out the cake and set aside half an hour before serving at room temperature. I served mine sprinkled with shredded coconut. (Honestly, i scarfed down half of the cake all by myself in one day! Super tasty. Especially the taste of cardamom is great! I could eat this cake every single day, not even joking...)
 
And here you can the a comparison of doubling the icing layer vs the normal amount! Looks much more stable and filling, doesn't it? :)

Just look at this bunny and his cute little carrot feet!

Other Easterly posts:

http://be-alice.blogspot.com/2014/04/diy-bunny-biscuits-easter-eggs.html
DIY Bunny Biscuits + Easter Eggs (raw vegan & gluten-free)
http://be-alice.blogspot.com/2014/04/diy-little-ladybugs.html
DIY Ladybugs (recycling walnut shells)
http://be-alice.blogspot.com/2014/04/diy-sleepy-bunny-bags.html
DIY Sleepy Bunny Bags
http://be-alice.blogspot.com/2014/04/easter-buns.html
Homemade Easter Buns
http://be-alice.blogspot.com/2015/03/vegan-gluten-free-carrot-apple-oatmeal.html
Carrot Apple Oatmeal Muffins (vegan & gluten-free)


Maisy



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