{"id":3462,"date":"2016-03-24T20:16:31","date_gmt":"2016-03-24T12:16:31","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=3462"},"modified":"2016-03-24T20:16:32","modified_gmt":"2016-03-24T12:16:32","slug":"paleo-carrot-cake-and-cashew-cream-frosting","status":"publish","type":"post","link":"https:\/\/www.foodfourthought.com.au\/blog\/paleo-carrot-cake-and-cashew-cream-frosting\/","title":{"rendered":"(paleo) Carrot cake and cashew cream frosting"},"content":{"rendered":"

\"\"<\/a><\/p>\n

One of the things I love to do most in life is to bake.\u00a0 When I was (much) younger I used to sit on the bench and help my Mum cream together butter and sugar for the beginning of a cake –\u00a0by hand of course –\u00a0mixing it in the bowl with a wooden spoon.\u00a0 I’m sure the butter would have been made by hand churning the cream (from\u00a0the family\u00a0cows) until it split into that gorgeous sunshine yellow and that silky buttermilk.\u00a0 As I reflect on those times I can’t help but think how idyllic that was!<\/p>\n

While a few things have changed (I’m too big to\u00a0sit on the bench, I have found some wonderful healthy and tasty substitutes for butter and sugar, I use a Thermomix to make my own butter \":)\"),\u00a0one thing remains the same.\u00a0 I still love to bake.\u00a0 It brings me a sense of relaxation, of joy and a feeling that I’m sharing a piece of my soul to those who taste my creations.\u00a0 I don’t eat desserts or cake that often anymore but when I do it has to be good, otherwise, what’s the point!<\/p>\n

I like this recipe because the cake isn’t too sweet, it is firm enough that you could use it as a celebration cake and decorate it quite easily and it keeps really well.\u00a0 You can put the icing on at least a day ahead of when it is needed, pop it in an air tight container and leave it in the refrigerator.\u00a0\u00a0It can be for Easter or anytime of the year.\u00a0 I hope you enjoy this recipe too.<\/p>\n

(paleo)\u00a0Carrot cake and cashew cream frosting \u2013\u00a0makes\u00a02 x 19cm cakes (recipe by Fiona at Food 4 Thought).<\/span><\/p>\n

Ingredients<\/span>
\ncake\u00a0<\/em><\/span>
\n200g whole almonds (skin on), raw or activated if you like (see notes below) or use 200g almond meal
\n200g carrots (skin on),\u00a0washed and chopped into 2cm pieces 0r use the same amount of finely grated carrot
\n20g (2 Tbls) coconut\u00a0flour
\n1\u00a0teaspoon ground mixed spice
\n1 \u00bd teaspoons ground cinnamon
\n2 pinches ground rock or pink Himalayan salt
\n50g coconut oil, melted
\n4 eggs
\n100g\u00a0raw honey or maple syrup
\nseeds from \u00bd vanilla pod or 1\u00a0teaspoon vanilla extract or paste
\n1\u00a0teaspoon\u00a0bicarb soda (baking soda)
\n60g raisins
\n2\u00a0teaspoons\u00a0fresh lemon juice<\/p>\n

frosting<\/em><\/span>
\n150g raw cashews, raw or activated if you like (see notes below)
\n60g\u00a0honey or maple syrup
\n3 teaspoons\u00a0fresh lemon juice
\n50g filtered water (you\u00a0may need less if you have activated the nuts)
\n40g coconut oil, melted
\nseeds from \u00bd vanilla pod or 1\u00a0teaspoon vanilla extract or paste
\n1\u00a0pinch ground rock or pink Himalayan salt<\/p>\n

Preparation<\/span>
\nLine 2 x 19cm round cake tins with\u00a0non-stick paper.\u00a0 Preheat the oven to 180\u00b0C (170\u00b0C fan-forced).<\/p>\n

For cake, <\/em>place almonds into TM bowl and\u00a0chop\u00a0for\u00a010 seconds <\/strong>on speed 8<\/strong>, to turn them into almond meal.\u00a0 <\/strong>Scrape around sides of mixing bowl with spatula. Add\u00a0carrots\u00a0and\u00a0chop\u00a0for\u00a03-4 seconds\u00a0<\/strong>on speed\u00a06 <\/strong>or until chopped finely.\u00a0Add\u00a0remaining ingredients and mix\u00a0for\u00a015 seconds\u00a0<\/strong>on reverse, speed\u00a03 <\/strong>or until combined.\u00a0 Pour into prepared tins and level with a spatula.<\/p>\n

Bake for 20 – 25 mins (depending on your oven) or until a skewer inserted into the centre of the cake comes out clean.\u00a0 Once baked, remove from tin and cool completely on wire rack before frosting.<\/p>\n

For frosting,<\/em> place cashew nuts into TM bowl chop\u00a0for\u00a010 seconds <\/strong>on speed 8.\u00a0<\/strong> <\/strong>Scrape around sides of mixing bowl with spatula.\u00a0Add\u00a0all\u00a0remaining ingredients\u00a0into TM bowl and mix\u00a0for\u00a020 –\u00a030 seconds\u00a0<\/strong>on speed\u00a04 <\/strong>or until well\u00a0combined and smooth.\u00a0 Scrape around the sides of the bowl and repeat if necessary.\u00a0 Pour frosting over each cake, assemble as you like\u00a0and place into fridge until needed.<\/p>\n

Decorate with whatever you like.<\/span><\/p>\n

\"\"<\/a><\/p>\n

My tips:<\/span> *You could make this in one 22cm cake tin then cut it once it is has cooked and cooled however it will be a little denser.\u00a0 You would need to cook it for 45 – 55 minutes depending on your oven.\u00a0 *You can add a handful of walnut pieces to this batter if you like.\u00a0 *If you don’t have raisins you can substitute sultanas.\u00a0 *During winter coconut oil will solidify.\u00a0 The easiest way to melt it is to loosen the lid of the jar slightly then run the sides of the jar under hot water.\u00a0 It will melt quite quickly.\u00a0 *I activate nuts by soaking them for around 5 hours and rinsing\u00a0them.\u00a0 You can use them straight away\u00a0 If you want them crunchy again, roast them (low and slow)\u00a0in the oven.\u00a0 This process decreases levels of anti-nutrients such as phytic acid.\u00a0 You can find some more information\u00a0here<\/span><\/strong><\/a> and lots of other places on the net.<\/p>\n

ease: 8.5\/10.\u00a0\u00a0<\/strong>This is as easy as any other cake I\u2019ve made.
\nprep time:\u00a010 minutes\u00a0<\/strong>
\ncooking time:\u00a025 minutes\u00a0<\/strong>
\ntotal:\u00a035 minutes <\/strong>+ cooling time and assembly<\/p>\n

taste: 9\/10<\/strong>\u00a0This\u00a0was (it went\u00a0pretty quickly) delicious.\u00a0 Even my non-paleo friends decided this was “pretty good” for a healthy cake (and they went back for seconds). \":)\"<\/p>\n

would I make it again:\u00a0\u00a0<\/strong>Absolutely.\u00a0 Especially if I need a cake to decorate for a special occasion.<\/strong><\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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