Eddie Izzard, you are so right about cake

I was watching the enormously talented Eddie Izzard in his show Stripped the other night, marveling that this lovely and quite insane man ran 43 marathons in 51 days, when he said in regards to cake mix and I quote “they would put it in an oven and it would come out… LESS GOOD.  It was genius before it went in and it came out… eeeeeh”

He is so right! So in his honor I came up with this lovely raw carrot cake recipe and I think Eddie would agree with me that it is better for never having suffered at the hands of an oven.

It is dense and moist which is all I ever ask of a carrot cake and goes perfectly with a scoop of Pina Colada ice cream and as a bonus uses some of that left over pulp from your juicer.

Carrot Cake

ingredients

2 cups of carrot pulp from your juicer or super finely grated carrot

2 cups fine almond meal

1 cup ground flax seed

1 cup dessicated coconut

1/2 cup agave or honey/maple syrup

1/2 cup pineapple juice

1 TBsp coconut butter warmed to liquid state

2 tsp cinnamon

1 tsp mixed spice

pinch of salt

Method:

mix everything well in a bowl. Press into a spring form cake tin and put in the fridge for 24 hours. Remove cake tin, ice with cashew frosting and serve with ice cream.

Cashew Frosting

ingredients:

1 1/2 cups soaked and drained cashews

1/2 cup agave nectar

1/2 cup warmed coconut butter/oil

Juice of 1 lemon

zest of 1 lemon

Method:

Place the ingredients in a blender and cream to a fine buttery consistancy using a rubber spatula to move the contents around as necessary.

This will firm up in the fridge.

YUM! Raw Power!

Spicy apple cider balls

This Raw Recipe was inspired by the delicious autumnal flavors of New York and makes an excellent snack, dessert, or post exercise yumminess.

Spicy Apple cider balls

1 packed cup dehydrated apple chopped into small pieces soaked in 2 Tble sp spiced apple cider or 2 tsp apple cider vinegar

1/2 cup tahini

1/2 cup dried coconut

1/2 cup honey or a little less than 1/2 cup of agave

1/2 cup ground linseed/ground sunflower seed/ground almond

1 tsp cinnamon

1 tsp mixed spice

1/4 tsp ground ginger

1 tsp orange zest

Stick them all in the food processor and whizz up, stiring every 1 minute or so to get the ingredients evenly distributed. Thicken with more L.S.A if they are too sticky. Roll into balls with your hands and put in the fridge to firm up.

Yes, they are just smartypants tahini balls.

These are loved by my vegan friends, gluten free friends, diary free friends, the kids, the boyfriend and random people that I offer them to at work and at my martial arts class – and of course make great healthy kids snacks. Thank you, thank you…