Coconut Carrot Cake
Day 29: Yes, I made another raw cake. What is happening to me? I love them! They taste so fresh and delicious.
You should have seen me hammering open the coconut. Stupidly, I bought one of the older ones, so I was cracking it open with a hammer and a screwdriver! There has to be a better way.
Can you share the proper way to open an old coconut? (As opposed to the young ones – got my cleaver for those)
This cake is really yummy. I adapted it from Raw Food by Erica Palmcrantz and Irmela Lilja . I couldn’t find any apricots at this time of year, so I defrosted some organic raspberries from Trader Joe’s along with a few mixed berries. It led to a beautifully colourful orange and pink cake. The colours haven’t really come out in the photo, but it is BRIGHT! I’ll put the original recipe down here, and you can make the substitution as you wish. It really works to substitute berries for the apricot.
1/2 cup pine nuts
1 apricot, soaked
1Tbs apricot water
Splash of lime juice
1.Finely grate the carrots.
2.Use a strainer to remove any excess liquid from the carrots. (Honestly, I’ve never done this step, because the carrots never looked that moist. But, once everything is mixed it is quite moist, so I put the crust in the dehydrator for about an hour before using, to dry it out that way)
3.Mix the crust ingredients together in a food processor. Spread the crust out in a cake or pie dish and place in the refrigerator.
4.Blend the pine nuts to a flour-like consistency in a blender or the (cleaned out) food processor.
5.Add a little of the soaking water, until it becomes creamy. Add the apricot and blend again.
6.Add the splash of lime juice and blend again. Place the topping on the crust, and chill for about an hour before serving.