HEALTHY CARROT CAKE

The secret to this healthy carrot cake is in the spices. Cinnamon, vanilla, ginger, cardamom and cloves combine beautifully with raisins, carrots and walnuts to make a full and delicious cake. Enjoy the carrot cake without the frosting or cover it with the cashew frosting if desired.

Carrots are a quick source of fueling the liver with glucose, and with that they also carry many vitamins and minerals. Ginger helps soothe spasms in the liver and regulate the heating of this important organ. Cardamom increases bile production and brings life and beneficial non-toxic heat back into a stagnant, sluggish liver that has been overheating for years and is now cooling down.

Ingredients:

• 2 tablespoons of ground flaxseed ;
• 1/3 cup of water;
• 1 cup of unsweetened almond milk;
• 1/4 cup melted unrefined coconut oil ;
• 3/4 cup coconut sugar ;
• 1 tsp vanilla powder or alcohol-free vanilla extract;
• 1 1/4 cup gluten-free oat flour ;
• 3/4 cup brown rice flour;
• 1/3 cup finely chopped walnuts ;
• 1 tsp baking powder ;
• 1/2 tsp. bicarbonate of soda ;
• 2 tsp ground cinnamon ;
• 1/4 tsp. ground ginger ;
• 1/4 tsp. ground cardamom ;
• 1/4 tsp. ground cloves;
• 2 cups of grated carrots;
• 1/3 cup raisins .

Cashew Glaze (optional):

• 1 cup of raw cashews , soaked for at least 2 hours in water;
• 3 tbsp. maple sugar (or pure maple syrup );
• 1/4 cup coconut milk;
• 1 1/2 tbsp. lemon juice.

Method of preparation:

Preheat the oven to 180 °C. Cover a tray (about 20 cm) with baking parchment paper. In a medium bowl, mix together the ground flaxseed and water. Set aside for 5 minutes.

Add the almond milk, coconut oil , coconut sugar , and vanilla to the bowl with the flaxseed . Beat until a uniform mixture is obtained. In another bowl, mix the oat flour , brown rice flour, some of the crushed walnuts , baking powder, baking soda , cinnamon , ground ginger , ground cardamom and ground cloves. Mix until a uniform mixture is obtained.

Add the dry ingredients to the liquid, mixing until you get a homogeneous dough. Add the grated carrots and raisins to the batter and mix until evenly distributed. Pour the batter into the prepared pan and bake for 40-45 minutes until browned on top. Allow the baked dough to cool for 5 minutes while still in the pan, then remove and cool completely.

To make the cashew frosting, combine the soaked cashews , maple sugar or pure maple syrup , coconut milk and lemon juice in a high-speed blender and blend until smooth – skim off the sides if necessary. If necessary, add a little water to mix the ingredients better. Leave the mixture in the refrigerator to cool.

When the cake has cooled, spread the frosting evenly over it and sprinkle with the remaining crushed walnuts. Cut into squares and serve. Enjoy your meal!

Portion for 6-8 people.