So sad the weekend is almost over. Ugh, and next week looks to be a stressful week at work. But hubby was sweet enough to make fresh carrot juice for me so I could use the pulp for dessert. I love carrot juice, it’s so sweet and bright.
For dinner I went with a monster salad to save room for dessert. It included sunflower sprouts and an amazing heirloom tomato we picked up from Whole Foods yesterday. For the dressing, I put a carrot, orange, miso paste and a fresh chunk of ginger into the Vita-Mix, very good!
After a certain someone kept posting amazing carrot cake pics, I got a wicked craving for one and had plenty of carrots to use up in my fridge. I decided to try the recipe from Ani’s Raw Food Kitchen, but used raisins and agave nectar to sweeten the dough instead of dates. The end result looked pretty close to carrot cake.
The icing recipe had me skeptical because it took un-soaked cashews and pureed them with lemon juice and a little water, but the texture was much creamier and smooth than I expected and very easy to spread. It was so sweet that hubby and I were taking turns sampling the leftovers in the Vita-Mix container.
Very good, but the cake was a bit crumbly and I think I’ll up the cinnamon and nutmeg next time and process the cake mixture longer in the food processor for a more uniform batter. The icing was amazingly good and would be a great, stand-alone sweet cream cheese alternative on raw carrot bread …. hmmmm.