Wednesday, April 30, 2014

Carrot Cake Rescue!

So the whole raw carrot cake experiment didn't work too well from a family point of view. And while I quite liked it there's no way I'd manage to eat the whole thing in 3-4 days.
One option would be to chuck it or feed it to the chooks, but I don't like throwing the towel in so easily, so I had a go at  baking the raw reject.

One raw carrot cake
4 eggs

Vegan lime cheesecake topping
1 1/2 cups cashews
1/2 cup coconut cream
1/4 cup runny honey
Juice & zest 4 limes

Preheat oven to 180C
Mash down raw cake, or briefly blitz in a food processor.
Add 4 beaten eggs to the mixture, and  combine well.
Tip the mixture into a 23cm square tin lined with paper and bake for about half an hour.
Leave to cool on a rack. 
Make the topping by blitzing the ingredients in the food processor until really well blended.
Pour over the cool cake and put in the fridge for an hour or so before to allow the topping to set.

It's a pretty dense cake, and not overly sweet which suits me just fine, but you could add more fruit, honey or whatever sweetener takes your fancy if you have a sweeter tooth. This version seems to be slightly more acceptable to the critics (family).  

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