Rawsome Carrot Cake

I must have type that title at leas ten times. RAW-SOME. not 'Ransom' or 'Random'. Geez autocorrect. So now it's right, I don't dare touch it...

So one of my favourite cakes are carrot cake. Even though I feel healthy eating them, They're really not. So back into the kitchen I went for the next few hours (rest of my day) with trial and error again and again until I made something beautiful.

This is so healthy you could eat it for breakfast, not just as a dessert. Apart form the, like, 3 ml of maple syrup in the frosting for each cake, there's no added sugar and everything is raw and tasty and mmm.

The 'cream cheese' frosting is light and fluffy and compliments the bitty cake. The cake its;f is bursting with flavours of zesty orange and warming ginger. It's just ah-maz-inggg.

Ransom Carrot Cake

Serves: 6 cupcakes

Ingredients

For the Cake

• 150g grated carrots ( about 2 medium carrots )

• 100g walnuts

• 150g dates ( if not medjool, soak them in boiling water before hand for 5 minutes then drain, )

• 90g oats

• 20g desiccated coconut

• 1 1/2 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/8tsp ground cardamom

• 1/4tsp orange zest

• 30-50ml orange juice

• salt, to sprinkle

For the Cream

• 125g raw soaked cashews

• 18ml coconut oil

• 18ml maple syrup

• 18ml lemon juice

• pinch salt

Method

- Line a cupcake tray with tin foil ( Don't use cupcake cases as they will later be peeled of and discarded).

- In a blender, process all the dry ( oats, walnuts, coconut and spices ) until it becomes a coarse flour. Remove to a bowl.

- Next add the carrots and dates to the blender and blitz until everything is evenly combined.

- Add the dry mixture back into the blender and blitz everything together. This may have to be done in 2 batches if it's too much.

- Press the mixture into the 6 cupcake holders and smooth down with your fingers. Put them in the fridge to chill while you make the cream.

- To make the cream, blend the cashews in a blender on high speed until it comes together around the blade to form a smooth ball of cashew paste.

- Add the in rest of the ingredients and blend until smooth and creamy.

- Remove the carrot cakes from the fridge and spread the cream evenly over each cake. Sprinkle some seeds and goji berries then pop it back in the fridge to harden, for about 3-4 hours.