Vegan Raw Carrot Cake with Cashew Custard Frosting, Orange Purée and Berry Sauce

Raw-Carrot-Cake-1
Sirena Gourmet Latin Seafood Restaurant
https://i0.wp.com/spryliving.com/wp-content/uploads/2015/11/raw-carrot-cake-1.jpg?resize=150%2C150
  • Yield: 2 servings

This familiar dessert uses carrots as a natural sweetener, which—depending on how they're cooked—can be intensely flavorful and rich. No one knows the power of the carrot better than Sirena Gourmet Latin Seafood Restaurant's Executive Chef, Jaime Chavez, who has created a sin-averse Raw Carrot Cake that is both organic and vegan. In his recipe, raw dried fruit cake, cashew custard, orange purée, and berry sauce come together to satisfy the sweet tooth without the added guilt. As if this indulgent—yet clean-eating—dish wasn't enticing enough, it is extremely easy to make and doesn’t require an oven!

Ingredients

2cups dates
1/2cup coconut oil
2teaspoons vanilla
1/2teaspoon salt
4cups rolled oats
2cups shredded carrots
1/2teaspoon cinnamon
1cup walnuts
Cashew Custard Frosting, Orange Purée and Berry Sauce
Cashew Custard Frosting
11/2cups soaked cashews
1/2cup agave syrup
1teaspoon vanilla extract
1cup coconut milk
1/2cup coconut oil
0.5fluid ounce lemon juice
Orange Purée
20 Valencia oranges
3/4cup salt
2cups sugar
water
Berry Sauce
8ounces berries of your choice
3ounces confectioner's sugar
0.5fluid ounce lemon juice

Instructions

For the Cake:

  1. Blend the dry ingredients in the robot-coupez (blender) and add the coconut oil.
  2. Compress the mix into squares. Top the squares with Cashew Custard Frosting and serve with Orange Purée and Berry Sauce.

For the Cashew Custard Frosting:

  1. Blend the cashews. Add the agave syrup and vanilla extract.
  2. Add the coconut oil and lemon juice.
  3. Add the coconut milk.

For the Orange Purée:

  1. Peel the oranges and cut the fruit into segments. Set aside.
  2. Blanch the orange peel with ¼ cup salt. Cool down the peels in an ice bath. Repeat this procedure twice more until all the salt has been used.
  3. In a pan mix the peels, the segments and the sugar and cook it until starts to caramelize. Blend the mix into a smooth paste.
  4. Pass the paste through a sieve and place into a squeeze bottle for garnishing.

For the Berry Sauce:

Let ingredients marinade for 25 minutes, then blend and pass through a sieve. Reserve it in a squeeze bottle.