Turmeric & Citrus No-bake Carrot Cakes
If you love carrot cake but want a healthier option then I suggest giving this one a try!
This carrot cake is packed full of fresh nutritious goodness and bursting with delicious flavours such as carrots, turmeric, pecans, orange, lemon, cinnamon and vanilla. I made this recipe for my partner whose making a transition to an anti-inflammatory diet for joint issues. A diets not all doom & gloom when your gal has you eating cakes, right?!
Turmeric seems to be a buzz word lately and for good reason! Aside from its known anti-inflammatory effects it has a whole host of actions including anti-cancer, anti-ulcerative, immune-boosting, digestive etc. which are seen in dietary amounts!
Anti-oxidants are essential with any inflammatory/ degenerative conditions, they destroy free-radicals before they cause excessive damage. These little cakes are jam-packed with antioxidant rich foods; carrots, orange, pecans & turmeric.
Along with antioxidants, pecans are full of anti-inflammatory fatty acids that suppress inflammatory messanges & the enzymes that break down cartilage in the joints. The citrus isn’t just for flavour, quercitin (an antioxidant in oranges) acts like non-steroidal anti-inflammatories (aspirin & ibuprofen) and Vitamin C can support cartilage development in the joint to decrease OA symptoms.
Aside from all these amazing antioxidants, the combo of dates, oats, nuts, oranges & carrots make these little cakes high in fibre to feed our flora friends down in our gut, supporting a healthy immune system to downregulate inflammatory messanges. Finally, this recipe contains vitamins A, K & C paired with turmeric’s digestive properties to help assimilate it all. Because it hasn't been cooked it hasn't lost any of its nutritional value!
Of course carrot cake wouldn’t be complete without a creamy lemon and orange cashew frosting! Cashews are a great alternative to cream cheese. When soaked and blended they become a smooth and creamy texture similar to cream cheese frosting.The addition of lemon and orange gives this frosting a delicious citrus flavour.
3/4 cup oat flour (blend oats into flour
1+1/2 cups grated carrots
1 knob of turmeric grated (or a 1/2 tbsp of turmeric powder or even your turmeric latte mix)
1 cup medjool dates, seeds removed
1/4 cup pecans
1/4 cup freshly juiced orange
½ zest of an orange
1/2 Tbs coconut oil (melted)
Pinch of cinnamon
1 tsp vanilla extract
1 cup cashews (soaked 2+ hours)
1/2 cup coconut cream (I use Flying Goose brand as its free from emulsifiers or amy other additives and you can scoop the thick cream from the top) otherwise refrigerate over night
5 medjool dates, seeds removed
½ small orange, juiced
1/2 medium sized lemon, juiced
1 Tbs orange zest
1 Tbs lemon zest
½ tsp extract
pinch of cinnamon
1 Tbs coconut oil (melted)
I personally dont think it needs any more sweetener but if you do, a dash of maple syrup will do the trick
Strain & rinse cashews & blend all ingredients until creamy and smooth. refrigerate.
1. Blend all ingredients in the processor until combined.
2. Spoon half the mixture into the bottom of silicon or paper lined muffin tray, compact down and smooth over 1/2 of the icing
3. Freeze 1-2 hours
4. Add second layer of cake mix and freeze
5. Before serving top with icing and any fave toppings; dried orange rind, crumbled pecans, pumpkin seeds, maple.. whatever you like or just as it is.
TIP- Keep frozen and take out 10-15 mins before eating to allow the to soften
Enjoy and share the goodness with family and friends
Recipe lovingly provided by Jemaine Finlay, Life of Mine
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