Raw Layered CARROT CAKE with frosting | Taste Taste
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- Опубліковано 23 січ 2022
- PRINT THE RAW CARROT CAKE RECIPE: nutritionrefined.com/recipe/ra...
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Everyone needs a good carrot cake recipe, and this is all you'll ever need. This raw carrot cake is delicious! Maybe it's the sweet, moist cinnamon-spiced cake. Or the tangy cream cheese frosting. Or the bit of savoriness that comes from the nuts and helps the spices balance all that sweetness.
Whatever it is, this raw carrot cake is very similar in taste and texture to the baked version. However, unlike the real deal carrot cake, this recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.
This recipe utilizes a natural sweetness of carrots and dates, a flour-like texture of ground coconut, and a cream-like consistency of blended cashews. You'll need just a tiny slice to feel full for quite some time. It's the type of cake that will satisfy your sweet tooth but also serve your body because it's made of real, nutrient-dense food.
If you think layered cakes are too much work, you can quickly turn this carrot cake into a simple cake with icing on the top.
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USED TOOLS:
Blender base: nutritionrefined.com/vitamix-...
Food processor attachment: nutritionrefined.com/vitamix-...
Spring-form pan: nutritionrefined.com/spring-f...
Mixing bowls: nutritionrefined.com/bowls
Mesh strainer: nutritionrefined.com/strainer
Can opener: nutritionrefined.com/can-opener
Liquid measuring cup: nutritionrefined.com/measurin...
Measuring cups: nutritionrefined.com/measurin...
Measuring spoons: nutritionrefined.com/measurin...
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This is an updated video from my old channel. I really like this recipe, so I made Tanner do a new taste test and then reposted the recipe here :) Hope you enjoy it.
Thank you
@@dolcemaddalena Thank you so much Maddie! You are so kind!!
@@tarahh.3921 Hi Tarah - The coconut oil helps the filling solidify. The best way to get around it is to use solid coconut cream (the really thick one). In the video, you can see that I used full-fat coconut milk, which worked just fine. However, if you are omitting the coconut oil, use thick coconut cream instead. Another option is to use cacao butter but then the filling will have a chocolate-y aroma.
Love this recipe, I soaked all nuts used or at least 24 hrs and either let them dry or semi-toast them for flavor purposes.
That’s a great idea! Does the filling turn out darker when you toast the cashews?
@@nutritionrefinedasmr7025 Yes it does slightly, depending upon how toasted you wanted them but not too much different in my experiences...and it can really bring out that nutty flavor to help balance the sweetness! Anyway, it's worth some experimenting but still love the raw version as well! :))
Yum 😋 A delicious favorite recipe. Thank you for reposting🥰😊🥰
Aw, thank you so much, Jo!!
I've made the older recipe quite a few times. It really is one of my favorites.
I will say that the frosting is quite decadent ... but really not as sweet as traditional cream cheese frosting. They are convincingly similar however, it's really hard to mock cream cheese and get near exact. There's a difference but for the one who is transitioning to raw or more plant based, this one will be a favorite. It's soooo delicious!
Thank you so much for the great feedback! I really appreciate it.
Do u ever show more/share more about you two lives?
What do u and your husband do for a living?
U live in USA or Europe?
Would u ever do a home walkthrough?
Where did u two meet?
Thanks in advance.
😀✌️
Never thought about it, to be honest, but I like the idea!
I love your content
Thank you so much!
Great to see you two again ! Best in this year prayed for you and your family !
Thank you so much! Happy New Year to you too :)
I love raw recipe....thank's a lot !!!👏👏👏
Thank you so much!
oh gosh this looks delicious
Thank you so much, Pedro!
Yum!! Thank you!
Thank you Charlene!
I love your channel, you are straight and to the point with your videos..Thank you for sharing..👈📢💫💛
Thank you so much! You are so kind!
Thank you. 🎂
Thank you so much for watching!
Wow, looks great. Will definitely try it. Thanks much
Thank you so much!
Couple goals
Aw, thank you!
This looks delicious! I will definitely try it. Is the cake stored in the fridge or freezer? And how long does it last? Thank you 😊
Thank you Isabella! I prefer storing it in the freezer and letting it thaw for a few minutes before serving, but it can be stored in the fridge.
Hi Petra I was wondering if you think I could make the carrot cake and just freeze it until I’m ready to assemble next week?
Are you thinking of just making just the cake ahead of time (or the frosting as well?)
@@nutritionrefinedasmr7025 i made the cakes and just wrapped them really well. I will frost next week the day before the birthday I think
@@tammysvegankitchen That will work just fine :)
Darn, I would have ate it all alone :))
Lol. The cake is really filling :)
Hello Thanks for the recipe can I use a blender instead of the food processor?
Hi Blanca - I have heard of people using blender to make raw cakes, so it is probably doable. I have never tried it though. Do you have a Vitamix?
@@nutritionrefinedasmr7025 Yes
Can we omit the coconut oil? Or is there any substitute?
The coconut oil helps the filling solidify. The best way to get around it is to use solid coconut cream (the really thick one). In the video, you can see that I used full-fat coconut milk, which worked just fine. However, if you are omitting the coconut oil, use thick coconut cream instead. Another option is to use cacao butter but then the filling will have a chocolate-y aroma.
@@nutritionrefinedasmr7025 perfect, I do have some coconut cream sitting in my cupboard. Thank you! 😊
Struggling to get the frosting right - I think I am using the ‘wrong’ coconut cream. Are you using cream from a coconut milk can?
Yes! If you give me a little more information, I am sure we can figure out what the problem is.
@@nutritionrefinedasmr7025 is it sweetened coconut cream? Not milk correct?
Hows maple syrup raw?
While maple syrup is not raw, it is used in raw cooking. The reason is that heating maple syrup doesn't destroy any of its health benefits. In fact, pure maple syrup is more nutritious than some raw alternatives, such as agave or even raw honey. Compared to the other two alternatives I just mentioned, grade A maple syrup contains far more manganese, zinc, magnesium, calcium, potassium AND less sugar (per 100 ml). It also contains antioxidants, polyphenols... I could go on and on. Of course, finding 100% raw alternatives to maple syrup is easy, so feel free to use any liquid sweetener you like as a substitute.
Picking much?
You're a cute child, Petra.
I wish your channel was also oil-free
Look into Anthony Williams recipes. Lots of oil free recipes.