Note: I wrote this post before I left Scotland in late March 2017.
I already ate all this cake – not entirely by myself, but that would’ve been cool too – and now I want moooore. But we don’t have any carrots lying around since I used the rest of them… in this recipe. I absolutely love living on this Scottish farm but it does make getting groceries a bit more challenging than simply popping over to the store on foot. Needless to say having to plan a grocery trip sometimes is worth the solitude and tranquility that I have the fortune of experiencing here on these lush green pastures surrounded by kind people, gentle animals, organic acreage and a 150-year old house that has a whole lot of heart.
I had some truly incredible carrot cake in Iceland and couldn’t stop thinking about it for weeks afterward, so I made my own a few days ago. I improvised the recipe and it turned out perfect (not that I am bragging or anything…) I hadn’t done too much baking in the years since becoming passionate about raw desserts, but it’s a hobby I am thoroughly enjoying getting back into. I was doing a little baking, mostly from Jessica Prescott’s cookbook, before I left home on this big trip, and since arriving on the farm here I have been baking almost everyday. I’ve made chocolate cake, carrot cake, cookies, sticky toffee pudding… I adore the smells of the oven as you bake together sugars, flours, fruits and spices. That aromatic aspect is something that is sensually wonderful which you don’t get with raw sweets. And after realizing – thanks to a handful of wholesome baking cookbooks – I can make baked goods that are still mainly made up of healthy, unrefined ingredients, there’s really no reason I shouldn’t be baking goodies whenever I want to. Obviously, baked goods with refined ingredients are great too, but I physically feel better when I stick to mainly whole foods. When I make a carrot cake or whatever else, I WILL be eating at least one large slice everyday, so I prefer the ingredients to do my body favours instead of take away my energy.
This cake is mostly carrots (wow), dried fruits, and wholesome flours. The frosting is mainly cashews. Enjoy!
VEGAN CARROT CAKE
[ makes approx. 12 servings ]
1 cup chopped carrot
1/3 cup melted coconut oil
3/4 cup dates
3/4 cup raisins
1 tsp vanilla extract
1/2 cup spelt flour
1/2 cup chickpea flour
1/3 cup oat milk (or other non-dairy milk) mixed with 1 tablespoon fresh lemon juice
2 tablespoons maple syrup
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon sea salt
1 1/2 cups cashews, preferably soaked for 4 hours in water then rinsed
2 tablespoons fresh lemon juice
Scant 1/4 cup maple syrup
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1/4 cup almond milk (or other non-dairy milk), as needed
1/8 teaspoon sea salt
To make the cake: preheat oven to 350 degrees fahrenheit. Throw all the ingredients in a food processor and process until it’s as smooth as you want it to be. Mine was a bit chunky (the food processor I am using atm isn’t too good) but after it baked it was all soft and delicious anyways. Pour into a lined or oiled baking pan and bake for 25-30 minutes or until a fork comes out clean when you poke the cake in the center. Let cool completely before frosting and cutting.
To make the frosting: blend all ingredients until smooth, adding vegan milk as needed to keep it all blending. It will be more liquidy than frosting at this point, but the coconut oil will harden up once it cools down and make it thicker. Leave it in the fridge until this happens, then frost your cake and enjoy! I decorated mine with dried nuts, seeds and berries.