Vegan Raw Carrot Cake with Cashew Custard Frosting, Orange Purée and Berry Sauce
- 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:
- Blend the dry ingredients in the robot-coupez (blender) and add the coconut oil.
- 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:
- Blend the cashews. Add the agave syrup and vanilla extract.
- Add the coconut oil and lemon juice.
- Add the coconut milk.
For the Orange Purée:
- Peel the oranges and cut the fruit into segments. Set aside.
- 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.
- 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.
- 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.