Rawvoluntionary Carrot Cake Recipe by Susan-Jane White
I freeze this entire carrot cake in nifty slices, ready for their call of duty. One slice will fill your sails. Expect an afternoon glow to rival that of Saoirse Ronan at the Oscars. Insoluble fibre has the crafty ability to police our bowels, improving congestion and reducing transit time like a tenacious traffic warden. Oats and dried fruit contain astral amounts of the stuff. Oats have additional bragging rights – all those B vitamins will help recharge spent batteries and frayed nerves, while slow-release carbs will have your toes cha-cha-ing all day long.For more rawesome inspiration, check out Emily von Euw faster than immediately.
Makes 20 servings
For the frosting
– 1 cup (135g) cashews
– 1/2 cup (70g) pine nuts (or more cashews)
– 1/2 cup (125ml) light agave nectar or raw honey
– 3 tablespoons freshly squeezed orange juice
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon finely minced fresh ginger
– scrape of orange zest
– pumpkin seeds, to decorate
For the cake
– 275g carrots, peeled and grated (2 big carrots)
– 1 1/2 cups (135g) oat flakes
– 1 cup (140g) regular pitted dates, chopped
– 1 cup (50g) unsweetened dried pineapple
– 1/2 cup (40g) desiccated coconut
– palmful of raisins
– 2 tablespoons maca
– 1 tablespoon water
– 1 teaspoon ground cinnamon
– 1 teaspoon ground turmeric
– pinch of sea salt flakes
– squeeze of lemon juice
1. The frosting comes first. Soak the cashews and pine nuts in a large bowl of filtered water for 6 hours or overnight. In the morning, drain and rinse the soaked nuts. Tumble into a blender with the remaining frosting ingredients (except the pumpkin seeds) and purée until smooth. You may need an extra bit of juice to loosen it up to a spreadable consistency. Leave aside for now.
2. Then make the cake. Grate the carrots into your food processer (blenders are too powerful), then tip in the remaining cake ingredients. Pulse until it starts sticking. Taste and high five Mother Nature.
3. Scrape half of the cake mixture into an 18cm springform tin and press down firmly. Spread half of the frosting on top. Freeze for 30 minutes, until firm.
4. Now spoon in the remaining carrot mixture on top of the frozen cake, press down and top with the remaining frosting. Freeze again. Store in the freezer in its tin until ready to serve.
5. At this point, carefully remove the cake from the springform tin by manipulating the sides and the base. I sometimes double up on frosting and cover the entire beast, parachuting some pumpkin seeds on top. Fandabbydoozy.
Following the enormous success of her debut cookbook, The Extra Virgin Kitchen, Susan Jane White is back with a brand new collection of recipes and advice – and this time, Susan Jane wants you to have your cake and eat it too by turning pesky sugar cravings into a nutritional slam-dunk.
The Virtuous Tart is packed full of treats to love that love your body back. As well as delicious recipes for Virgin Drinks, Virtuous Tarts, Saintly Treats and Born Again Truffles – which are all free from wheat, dairy and cane sugar – Susan Jane will guide you through wholesome alternatives to refined white sugar (such as coconut sugar, date syrup, maple and raw honey), and show you where to use superfood flours like quinoa and teff. You’ll discover how to raise your energy levels naturally, and learn tasty tricks to make your skin glow.
On why she wrote the Virtuous Tart, Susan Jane says: “I eat sweet treats every day. I’m not interested in denial – that’s never worked for me. I prefer to embrace my pesky sugar cravings and turn them into a nutritional hit. Think of it as alchemy.”
The Virtuous Tart is published by Gill & Macmillan and is available in stores nationwide and online, priced at €24.99.