I love chocolate and so I love getting in the kitchen and experimenting and creating new chocolate desserts. However, sometimes a girl can have too much chocolate. Really? Really! I was mulling over in my head what other desserts I like that do not have a chocolate anything and carrot cake flashed in. Why not? A moist cake with a lemon frosting would go beautifully. Off to the kitchen I went. The first time I made this, I took it to a friends place who lives on a huge property with a number of horses. Her and her partner loved the spices mixed with the carrot pieces and the tartness of the lemon frosting that combined with them. They even said that the horses would love it. I know they have made the recipe nut I’m not sure if the horses have been given any.
For me, this recipe is about nourishing the soul. Taking time out from the never ending ‘to do’ list and having some time to breath. The space between what has been completed and what is about to start. These spaces are so important, as they help slow us down and give the day pauses, which means we don’t feel like we are running from one thing to the next and speeding up the treadmill. Do you give yourself time to breath? To actually focus on being present for even a minute per day? How do you create spaces between the business of your day? Or do you even acknowledge that you need to create spaces? I invite you to create space today. Make yourself a cup of something to drink and then sit and slow drink it. How do you feel afterwards?
I hope you enjoy my spicy carrot squares with lemon frosting, they go lovely with a cup of tea and a few moments to breath……….
- 2/3 cup pecans
- 2/3 cup macadamias
- 1/4 cup activated buckwheat*
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1/8 tsp celtic sea salt
- 10 pitted medjool dates, chopped
- 2 Tbs coconut oil (liquid)
- 3 cups chopped carrot (about 4 med carrots)
- 1/2 cup activated buckwheat* – ground
- 1/2 tsp mixed spice
- 1/4 tsp all spice
- 1/2 tsp ginger powder
- 1/2 tsp cinnamon
- 1/8 tsp celtic sea salt
- 2/3 cup currants
- 4 Tbs coconut oil, liquid
- 1 Tbs maple syrup, if required
- 1 cup coconut meat
- 3 Tbs lemon juice
- 1 Tbs maple syrup
- pinch of celtic sea salt
- 2 Tbs coconut oil, liquid
- 1 – 2 Tbs coconut water, if required
- In food processor add all base ingredients except dates and coconut oil and process until breadcrumb consistency
- Add chopped dates and blend until mixture sticks together.
- Add coconut oil and process again. If you can squeeze together forming a ball and it holds it’s shape then the mixture is ready. If not add a few more dates.
- Line 20cm square tin with baking paper then pour base into tin and press down to form the base.
- Place in fridge while making the carrot cake filling
- Finely chop carrots in a food processor. Alternatively use the pulp from juiced carrots
- Add buckwheat flour, currants, ginger powder, mixed spice, all spice, cinnamon, celtic sea salt and process again. Taste test to see if sweetener is require. Flavour of cake mixture will develop over time.
- Add coconut oil and maple syrup (if required). Pulse to mix consistency.
- Press onto base and put back into fridge while making the frosting.
- Open coconut and remove the coconut meat. Watch how to open a coconut.
- Rinse coconut meat to remove any hard bits before putting in the blender.
- Blend add all ingredients except coconut oil and coconut water. Start of low setting and increase spend and blend until smooth.
- Add coconut oil and blend. If mixture is too thick add 1 – 2 Tbs coconut water and blend again.
- Pour onto top of carrot cake and set in freezer for 3 hours.
- Once set remove carrot cake from tin and cut into squares.
I would love to receive your comments on this dish.
In vibrant health, Vicki