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This carrot cake is very easy to make, filled with the most amazing fresh and vibrant flavor.
You can grate the carrots and zucchinis either by hand on a box grater or in a food processor fitted with a large of fine shredding disk. Grating them is easier than you think! It really didn’t take me that long and I used box grater. Next, add in the dry ingredients and you’re done! This cake even smells amazing! Seriously, it’s delicious aroma was why my photo shoot took 3 times longer than normal cause. I simply can’t stop eating it during the photo shoot;)
This carrot cake is packed full of fresh nutritious goodness and bursting with delicious flavors such sweet carrots, orange, lemon, ginger, cinnamon, nutmeg, cardamom and vanilla. The main ingredients include carrots which high in fiber and full of vitamin A, vitamin K, vitamin C and a great source of antioxidants. And zucchini it also contains vitamin A, vitamin B1, vitamin B6, vitamin B2, calcium, magnesium, folate, potassium, copper, and phosphorus. Also has a high content of omega-3 fatty acids, zinc, niacin and protein.
Dates and figs are high in fiber and add a sweetness to this recipe. Figs are high in natural sugars, minerals and soluble fibre. Figs are rich in minerals including potassium, calcium, magnesium, iron and copper and are a good source of antioxidant vitamins A, E and K. A 1/2-cup serving of dried figs contains 7.3 g of fiber. Including more fiber in your diet can help lower your risk of chronic illness such as heart disease and diabetes. Dried figs contain both soluble and insoluble fiber. Soluble fiber slows digestion for appetite and blood sugar control and also helps lower blood cholesterol levels.
Fresh ginger is widely used herb in both traditional medicine and as a spice in many cultures throughout the world. Ginger is often referred as a root, but it is actually an underground stem. In Chinese medicine, ginger root has traditionally used to clean the body of viruses such as cold and flus. It also helps against the cold sickness. Ginger adds that kick of spice and also very good for digestion and has anti-inflammatory properties.
Lemon is an excellent fruit that aids in fighting problems related to throat infections, sore throat it has an antibacterial property. Lemon helps to break fever by increasing perspiration. Beside lemon acts as a blood purifier and it can help relieve many digestion problems. Lemon also a liver tonic as it helps the liver to produce more bile. It can help dissolve gallstones and kidney stones plus reduce the amount of phlegm.
Orange peel also contains considerable amounts of calcium, copper, magnesium, vitamin A, folate and other B vitamins and dietary fiber. They have an intense orange and bitter flavor. Oranges taste really delicious in this recipe. Orange peels can be used both, when it is fresh or when it is dried.
Oats are high in fiber and help to lower cholesterol. I suggest to using gluten-free oats or alternatively you could try buckwheat flour.
Of course carrot cake wouldn’t be complete without a frosting. The frosting is a combination of soaked cashew, coconut oil, coconut nectar and a dash of vanilla. Cashews are great alternative to cream cheese. It’s basically dairy-free version of a frosting. The addition of lemon and orange juice gives this frosting a delicious citrus flavor that work like a dream.
It was delicious and will be great anytime of the day!
- CAKE
- 1+1/2 cup grated carrots, peeled
- 1+1/2 cup grated zucchini
- 1 cup oats
- ½ cup flax seeds
- ½ cup shredded coconut
- 1 cup dried figs
- ½ cup soft dates
- zest from one orange
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp cardamom
- ½ tsp freshly grated ginger
- FROSTING
- 2 cup cashew, soaked
- 1 tsp lucuma powder, optional
- 2 tbsp coconut oil
- 2 tbsp lemon juice
- 2 - 3 tbsp orange juice
- ⅓ cup coconut nectar
- seeds of one vanilla bean
- CAKE - in a food processor, grind the oats, flax seeds and shredded coconut to flour. Add the dates, figs, orange zest and process until the mixture starts sticking together. In a large bowl mix together grated carrots and zucchini. Add the mixture of flours and dried fruits and stir well. Form into a small loaf. Dehydrate at 140°F for 1 hour. Decrease heat to 105°F and continue to dehydrate about 3 hours.
- FROSTING - Rinse the soaked cashews well. Place the cashews, coconut oil, lemon and orange juice, coconut nectar, vanilla and lucuma powder in a blender or food processor and process until smooth.The cake does need to be cooled completely before frosting. Cover the cake with a thin layer of frosting. Place the cake in the fridge so the icing can set, about 30 minutes. Decorate and serve. Enjoy!
** I suggest to using gluten-free oats or alternatively you could try buckwheat flour.
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