- Yield: 12
- Prep Time: 45 minutes
Carrot cakes with orange cream and vanilla
Allow me to introduce a recipe that I didn't alter at all. I borrowed it whole in its entirety from a beautiful young lady by the name of Kristina Bucaram Carrillo, who is my great inspiration not only in SCD but also on my path to raw diet. This dish caught my eye with its pretty design. I thought this HAS to be delicious! So I had to try it. I use seedless, sugar free dates, oh and you will need a quality blender.
Ingredients
- Ingredients for the cakes:
- grated carrots - 2 to 3 cups
- dates - 3 cups
- walnuts or pecans - 1/2 cup
- fresh ginger - a strip
- Cinnamon - 1/2 tblspn
- little paper baskets
- Ingredients for the cream:
- cashew - 2 cups
- dates - 1 cup
- vanilla - 1/2 husk
- orange juice - 2 - 4 oranges
Instructions
Prep time: 45 minutes
Result: 12 pcs
Before you begin, soak the cashew and dates which you will use for the orange cream in water (even together if you want). An hour is enough.
1. Dough for the cakes: I make it by blending all of the ingredients in a blender (carrots, dates, walnuts, ginger and cinnamon). Use de-juiced carrots, and drink the juice, it is good! Put the dough in the fridge.
2. Cream: use a tall glass/dish, put the soaked nuts and dates, vanilla and half of the pressed juice from oranges in. Blend with a stick blender to get the cream. If the cream is too thick, add more orange juice. It should be as thick so it can be used with decorating bag on the cake (see photos).
3. Put the dough in the little paper basket forms with the help of a spoon, gently push it in, and then using the decorating bag filled with the orange cream, add the finishing touches on the cake to the shape of soft serve.
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