Fuck carrot juice, eat cake!

So since the juicing we have kilo upon kilo of carrots in the basement just piling up, ready for me to drink. But after a week of carrot juice 5 times daily, one kinda gets to realize that carrot juice is the worst thing ever known to man and that carrots should all die!! So I am looking for new and interesting ways to use carrots. I am maintaining the vegan diet (as animal protein is shown to promote cancer and disease growth) but the juices made me feel really sick and bloated so I am not sure they are the best method for me. This is a trial and error process after all and I need to fully tune in with my body and listen to what it needs...right now? It needs cake!!!


This recipe is taken from the Blossoming Lotus-Vegan World Fusion Cuisine cookbook that has been collecting dust in my shelves for years.

Cosmic Curl Girl's Carrot Cake:

Dry
3 1/4 c Spelt Flour
2c Sucanat (Abbreviation for sugar cane natural. I used maple syrup to taste. About 3/4 c.)
1 1/2 c Raisins
1 Tbls Baking Soda
3/4 tsp Cinnamon powder
1/4 tsp Sea salt
1/4 tsp Allspice

Wet
1 3/4 c carrot juice, fresh
1/2 c filtered water
1/3 c ginger juice (or 1/2 tsp ground ginger and equivalent filtered water)
3/8 c Safflower oil
2 Tbl Apple cider vinegar
1 tsp Vanilla extract

Preparation

1. Preheat oven to 180 degree C
2. Place all dry ingredients in a bowl and stir to combine.
3. In a separate bowl combine wet ingredients and whisk together.
4. Pour wet mix into dry and stir to combine. Pour into a well oiled 29cm spring form pan and bake for 60 min or until a toothpick comes out dry.
5. Allow to cool completely before icing if desired.

Icing: This will be awesome with your typical cream cheese icing but if you are going the whole hog with the vegan thing try this with me!

Cashew Creme Frosting

1 c cashews
2/3 c coconut milk, or more to reach desired consistency.
1/3 c dates
1/2 tsp vanilla (or the zest and rind of half a lemon for a fresher taste)

Preparation

Place cashews, dates and vanilla a food processor or blender with 1/2 c coconut milk and process until smooth, adding coconut milk as necessary until mixture is smooth and still thick.

Refrigerate for 20 mins before frosting the cake.