Sunday, July 31, 2016

Raw Vegan Carrot cake | When bae cooks for you



 My angel and best friend Patrick has the same Birthday as Harry Potter. Let me just start with that.
31st of July for all you muggles, the last day of the warmest month. I arrived in Augsburg, which is where Patty lives, yesterday afternoon and was greeted with a lovely surprise: Bae had cooked for me, which means, once again, that its time for my favourite and only segment "When bae cooks for you", this time featuring birthday boy Patrick and his Raw Vegan Carrot cake. I felt so alive after eating this, ready to run a mile, like all my cells were dancing in my insides. Thats what raw food does for you. I always just eat your regular raw food cakes made from coconut milk with a date/nut floor, I never thought of making an actual carrot cake fully raw. I was so surprised at how good it tasted. So I asked Patrick to tell me how exactly he made it:

Ingredients: 
1 kg carrots
1/2 kg raisins
1 handful of dates
2 vanilla beans
1 tsp cinnamon
1/2 teaspoon milled cloves
300 ml coconut water
1 tbsp physillum husk
1/2 kg soaked cashews
A package "Sahnesteif" or stiffener/stabiliser for whipped cream

Unfortunately for a select few of you this recipe requires a juicer. The reason being that we do not need the carrots as they are, but juiced and after drinking the beautiful carrot elixir to energise ourselves for our task ahead, we use the pulp for our "batter".
Next you take the dried fruit and blend it with your spices and some coconut water and then mix it with the carrot pulp.
After everything is thoroughly mixed you can add the husk slowly and evenly stirring it in using a strainer. 

For our icing we blend our soaked cashews adding a little physillum husk if its too liquid. Then stir in the stabilising agent.

Then we take our baking pan and add a layer of our batter, and then a layer of cashew cream, continuing this process about three more times. Now add a whole lemon into the rest of the frosting, an leave both the cake and the cashew cream in the fridge for about 3 hours to solidify.
Take out the cake, add the frosting, and pop it in the freezer for about an hour before serving.

Et voila!


Patrick lives with his granny in the most beautiful garden, so I thought I would take my pictures outside for a change. I am in love with these photos.




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Love,

The Mindfoodist
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