Raw carrot cake with nut glaze
Raw Carrot Cake with Nut Glaze: A Healthy and Energizing Delicacy
Preparation time: 20 minutes
Cooling time: 1 hour
Number of servings: 12
The raw carrot cake with nut glaze is a perfect choice for those who want to eat healthily without giving up delicious taste. This recipe brings together natural ingredients, providing an explosion of vitamins and minerals. The raw vegan movement has gained popularity due to its health benefits, and this cake is a perfect example of a dish that combines taste with nutrition.
History and Benefits
Raw cakes are a way to consume ingredients in their natural state, thus preserving their nutritional properties. Carrots, for example, are rich in beta-carotene, an important antioxidant that helps maintain skin and vision health. Nuts and seeds provide a source of protein, healthy fats, and minerals. This cake not only satisfies your sweet tooth but also offers a natural energy boost.
Ingredients
Here’s what you will need to prepare this delicacy:
For the cake:
- 350 g fresh grated carrot
- 150 g dates, pitted
- 122 g nuts (cashews, Brazil nuts, or your preferred type)
- 50 g dried cranberries (or dried apricots, depending on preference)
- 50 g unsweetened shredded coconut
- 1/2 teaspoon ground cinnamon
- A pinch of freshly grated ginger
- Juice of half a lemon
- A pinch of salt
For the nut glaze:
- 150 g cashews, soaked for at least 2 hours, then drained
- 125 ml water (or more if needed)
- 4 tablespoons maple syrup
- Juice of half a lemon
- 250 g coconut oil (melted)
Preparing the Cake
1. Preparing the carrot: Start by grating the carrot on the finest side of the grater. This will add moisture and natural sweetness to your cake. After grating, squeeze it well to remove excess water.
2. Mixing the ingredients: In a blender, add the dates, nuts, and cranberries. Blend gently, just until combined. Don’t rush; you want to keep a pleasant texture.
3. Adding wet ingredients: In the blender, now add the grated carrot, shredded coconut, cinnamon, grated ginger, lemon juice, and a pinch of salt. Continue blending until the mixture becomes smooth and sticky.
4. Forming the cakes: Transfer the mixture into a dish of your desired shape. You can use a round pan or even cookie molds, depending on your preferences. Press down firmly to achieve a compact texture. Cover and refrigerate for an hour to set.
Preparing the Nut Glaze
1. Blending the ingredients: In another blender, add the soaked cashews, water, maple syrup, and lemon juice. Blend until you get a creamy paste. You may need to add more water depending on your blender's power.
2. Adding the coconut oil: Once the mixture is smooth, add the melted coconut oil and blend again until you achieve a creamy consistency. If it’s too soft, refrigerate it to firm up a bit.
Serving the Cake
To serve, take the cake out of the refrigerator and cut it into portions. Add the nut glaze on top and decorate with grated carrot for an elegant look. This cake pairs perfectly with green tea or a fresh smoothie.
Variations
If you want to experiment, you can add other ingredients such as:
- Different dried fruits (raisins, dried peaches)
- Seeds (chia, flax)
- Spices (nutmeg, cardamom)
Frequently Asked Questions
1. Can I replace the dates with something else?
Yes, you can use raisins or dried figs, but make sure they are sweet enough.
2. How do I store the cake?
Store the cake in an airtight container in the refrigerator, where it can stay fresh for 4-5 days.
3. Is this cake suitable for vegans?
Absolutely! All ingredients are plant-based.
4. How many calories are in one serving?
One serving of this cake has approximately 200-250 calories, depending on the exact ingredients used.
Personal Tip: If you prefer less sweet cakes, you can reduce the amount of maple syrup in the glaze. You can also add some whole nuts into the batter for added texture.
This raw carrot cake with nut glaze is not only easy to prepare but also a true treat for the senses. I invite you to try it and share your impressions with us! It can quickly become a staple recipe in your healthy and delicious menu.
Ingredients: 350g fresh grated morocv, 150g dates, 122g nuts, 50g dried cranberries (or dried apricots), 50g grated coconut, 1/2 tsp ground cinnamon, a pinch of freshly grated ginger, juice from half a lemon, a pinch of salt. For the nut glaze: 150g cashews, soaked for at least 2 hours and then drained, 125ml water (more if needed), 4 tbsp maple syrup, juice from 1/2 lemon, 250g coconut oil (melted).
