I’d really love you to create this absolutely stunning carrot cake at home: because it looks all cheffy and gourmet (it is) beautifully nutritious (cos it’s made with loads of awesome foods so it is) but most of all because it’s so very easy to make and it’s particularly helpful if you have some juice pulp leftover that needs using up.
We enjoy many cake varieties at my raw food holidays and classes – and I always work with the nuts and fruits that are available, seasonal and in my pantry. The added stress (which always seems to leverage a little more creativity!) is that at my holidays we have to use everything up before we fly home: the pantry has to be empty when we depart so we purchase carefully and use what we have playfully.
On one of our most recent Raw Juice Camps I invited Lauren Lovatt – Plant Chef and teacher and Plantlab Culinary to join me and help me pimp my plates for some of my much loved dishes. I just love sharing my kitchen with talented people so we can go crazy creating new things!
It was awesome!
We worked with my basic recipes and she added a little pizzazz, some great plating ideas and beautiful decoration! Here is my much loved carrot cake recipe pimped for Raw Juice Camp! It was not only beautiful but delicious and the added splash of Lauren’s lemon cream was sensational. Yum yum!
Ok so here’s the recipe we used for this batch – vary to your liking and availability of ingredients:
- 1 cup prune paste (prunes soaked in good water overnight or for min 4 hours then blended)
- 1 cup semi dried apricots (if dried then rehydrated with water)
- 2 cups carrot pulp (from juicer) or grated carrots. If you use grated carrots then squeeze juice out with cheesecloth.
- 1 cup chopped soaked walnuts (soaked in good water overnight or for min 4 hours, rinsed – discard water)
- 1 tsp. cinnamon
- ½ tsp. fresh ginger
- pinch nutmeg
- pinch Himalayan salt
- juice of one lemon
- 1 cup juicy raisins
- I cup goji berries (dried)
- handful mixed chopped activated nuts and seeds: pumpkin seeds, sunflower seeds, almonds and so on
- 1 tbsp. chia seeds
- 1/2 cup poppy seeds
- 1 cup soaked cashews (soaked in good water overnight or minimum 2 hours)
- 1/2 cup cashew milk (home made or store bought)
- 1 probiotic capsule (of your choice)
- Juice of 1 lemon
- 1 tbsp turmeric powder
- 1 tsp maca powder
- 1 grind black pepper
- 1 large tsp honey or maple syrup
- 1 tbsp warmed coconut oil
- lemon and orange zest
- dried flowers
- milled bee pollen
- split activated almonds
Tips on plating
I hope you enjoy bringing this recipe to life! Let me know how you get on in the comments and please share on social media!