This sweet, moist carrot cake is a soul warming spice delight. Layered with a creamy chamomile infused frosting.
2 cups soaked Macadamias</br> 1 cup pitted Medjool dates</br> 1/2 cup of white mulberries</br> 4 cups of carrot pulp (or grated carrot)</br> 1/2 tbsp of grated ginger</br> 1 1/2 tsp of cinnamon</br> 1 tsp of cardamom</br> 1/2 tsp of raw vanilla powder</br> 1/2 tsp of fresh ground nutmeg</br> 1 tsp of lemon zest</br> 1 tsp of orange zest</br> Pinch of pink salt
Line a small round cake tin with plastic wrap or parchment paper. Set aside. In a food processor grind the macadamias, dates and mulberries into a smooth paste. Add the remaining ingredients and pulse until well mixed. Divide the batter in half. Press the mixture, evenly, in the prepared pan, place another plastic wrap on top and fill with the rest of the batter Refrigerate while you make the frosting.
1/2 cup of shredded coconut</br> 1 tbsp of chamomile tea</br> 1 cup of soaked cashews</br> 3/4 cup of pitted Medjool dates</br> 3/4 cup of freshly squeezed orange juice</br> 2 tbsp of lemon juice</br> 1/2 tsp of raw vanilla powder</br> 1/4 cup of melted cacao butter</br>
In a high speed blender grind the coconut and tea into a powder, transfer to a small bow and set aside. Add the remaining ingredients to the blender, blend until you achieve a creamy smooth frosting, add coconut milk or water if needed to achieve the desired consistency. Add powdered coconut mixture and blend well. Transfer to a bowl and refrigerate until it gets thicker.</br> </br>To layer the cake:</br> Remove the top layer of the cake (and plastic wrap). Spread half the frosting over the bottom layer. Top place top layer on top. Refrigerate for 20 minutes. Remove the whole cake from the pan and frost evenly I top and sides. Decorate with flower and coconut flakes is desired. Chill and set in the fridge for an hour or until needed.
June 1, 2016