Pumpkin flavor is back and what better way to celebrate than with a pumpkin flavored carrot cake! I already stocked up my shelf with some canned pumpkin puree for smoothies but yesterday I decided to get a little more creative. I’ve made raw carrot cake before but for this one, I added cooked pumpkin and created a seasonal flavor for fall. I love carrot cake but what makes this one a lot healthier is most of the ingredients are raw! Adding pumpkin and carrots to any dessert can only maximize your intake of beta carotene and who couldn’t use that? Even the frosting was perfect and complimented the cake with just the right amount of pumpkin flavor!
Ingredients for Cake
- 2 cups shredded carrots
- 1 1/2 cups moistened dried plums
- 1 1/2 cups rolled oats
- 1 cup pumpkin puree (cooked)
- 3/4 cup walnuts
- 1/2 cup dried coconut
- 1/4 cup crushed pineapple (fresh)
- 2 teaspoons ginger powder
- 1 teaspoon Chinese five spice
- juice of 1 lemon
Ingredients for Frosting
- 1 1/2 cup raw cashews, soaked
- 3 tablespoons pumpkin puree (cooked)
- 2 tablespoons pineapple juice (fresh)
- 1 tablespoon lemon juice
- 1 teaspoon ginger powder
- raw slivered almonds
- raw sprouted pumpkin seeds
- After soaking cashews for about an hour, drain the water. Blend all the ingredients for about 2-3 minutes. Mixture should be very thick and smooth. Scrape out the frosting with a plastic spatula into a bowl, cover and chill until ready to use. The frosting will thicken up by the time your ready to frost the cake.
2. In a high powered blender or mixer, add lemon juice, pineapple, and pumpkin puree first. Then add the remaining ingredients. Pulse blend and stop to push down ingredients as needed until all ingredients are thoroughly mixed . Be careful not to over blend. You want to aim for a MINCED batter, not a smoothie batter.
2. Add half the batter into a small springform cake pan. If you don’t have a springform pan, you can just use a regular cake pan and line it with wax paper. Just make sure you leave enough sticking outside of the pan to be able to pull out the cake. The wax paper helps make removing the cake easier after its frozen. Press the cake batter down firmly into the pan. Create your middle layer by adding some frosting and almonds on top. You can add fruit such as crushed pineapple instead if you choose.
3. Now add the remaining cake batter on top of the middle layer and press down firmly smoothing out the top. Cover and freeze for about 2-3 hours.
4. Once frozen, remove side rings and frost your cake. Its much easier to frost a raw cake when its frozen. Feel free to decorate your cake as you please. I kept it simple and just added almonds and sprouted pumpkin seeds on top. Hope you enjoy! 😉
by Lupita Ronquillo, holistic nutrition writer
Posted in Raw Desserts, Vegan desserts
Tagged almonds, carrots, cashew frosting, cashews, gluten free, oil free, plums, pumpkin carrot cake, raw carrot cake, rolled oats, sugar free, walnuts
I love this ice cream! Its RICH, CHOCOLATEY, DELICIOUS, FULLY RAW, and VEGAN! The best part is it looks and tastes just like chocolate but so much healthier than any store bought gallon of dairy and sugar filled tub of guilt.
- 2 cups frozen bananas
- 1/2 cup raw cashews
- 1/4 cup lite coconut cream
- 2 tablespoons carob powder
- First, add some of the coconut cream into the blender to help move the frozen bananas from the bottom.
- Next, add all the bananas, cashews, and the carob powder.
- Blend on high for a few minutes, stopping periodically to push down the ingredients toward the bottom with a wooden spoon.
- Add the remaining coconut cream to the desired consistency, which should be thick and creamy, not runny.
by Lupita Ronquillo, holistic nutrition writer
Homemade chai spiced cashew milk is so delicious!
But who wants to pay $10.99 for a 16 ounce bottle?? That’s how much BluePrint White costed at Whole Foods!
That was why I decided to make my own version.
Making your own nut milk is more nutritious too and less expensive than buying it at the store. It makes a lot of sense (cents!) because we can buy a pound of raw cashews for HALF that cost. The rest of the ingredients I found in my fridge and cabinet are also inexpensive. Making it fresh makes a big difference in the flavor too.
Cashews are rich in “heart-friendly” monounsaturated-fatty acids. They’re also a rich source of essential minerals such as manganese, potassium, iron, magnesium, zinc and selenium. Consuming just 1/4th cup provides 97% of your daily value of copper. Evidence from 4 large studies published in the British Journal of Nutrition were combined to show that consuming nuts 4 times a week resulted in 37% reduced risk of heart disease compared to those who rarely or never eat nuts.
Ok, here’s what I used:
1 cup raw cashews
3 cups water
1 red apple, cored
1 fat inch of ginger root
1 teaspoon vanilla
1 teaspoon cinnamon
3/4 teaspoon cardamom powder
1/2 packet of stevia
1. Soak cashews in 1 cup of the water at least 2 hours or overnight.
2. Juice the apple and ginger.
3. Add cashews and the water into the blender on high with an additional 2 cups filtered water. Use the same water the cashews were soaking in to keep all of the nutrients.
4. Next strain the milk through a filter or cheesecloth. These nuts are naturally soft so they will blend nicely into liquid but after letting the milk sit, the cashew sediments will start to settle down.
5. Once strained, add the remaining ingredients including the apple and ginger juice. Stir well and chill for a few hours.
This recipe makes about 4 cups of chai spiced cashew milk.