As a (perhaps slightly odd) kid, chocolate cake really didn’t do it for me, no matter if it was Barbie herself who dolled the enticing icing. However, I remember being at a friend’s birthday party where a duck-shaped cake was cut into by the birthday girl with fizzy drink high kids bouncing in anticipation…only for it to be an (ewwww! Gross! Stink!) raisin littered carrot cake. See ya! I kid you not, I sat and devoured half of that cream cheese covered duck’s body alone in the kitchen. Party on!
2 cups of almond meal
1 cup of brown rice flour
1 teaspoon of sea salt
1 teaspoon of baking soda
1 tablespoon of cinnamon
1 teaspoon of nutmeg or ginger
¼ cup of sunflower or grapeseed oil
½ cup of honey or coconut syrup
5 free-range eggs
3 cups of grated carrots
1 cup of chopped dates
1 cup of walnuts, coarsely chopped
Soy Cream Cheese Icing Ingredients:
250g soy cream cheese (or normal cream cheese is fine if you’re not trying to make it dairy-free)
Juice of 1 lemon
Zest of 1 lemon
1/2 cup of runny honey or coconut syrup
1/2 cup of cornflour
Carrots: An excellent source of beta-carotene, which is converted in the body to vitamin A. The deeper the orange colour of a carrot, the higher the beta-carotene content. Vitamin A also benefits the skin and is great for the immune system. With many vegetables, cooking destroys some of their vitamins, but you can absorb more beta-carotene from cooked carrots than from raw ones. Cook that cake.
#glutenfree #dairyfree #vegan A lusciously creamy cheesecake with no cream cheese, sour cream or any cream at all for that matter. Say what?! No ki..
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