So here's the story: I LOVE carrot cake. In any way, shape or form; oats, smoothies (try this one - I'll put a recipe up soon!), bars, muffins, cookies, bliss balls or just your classic cake - a fat-free, sugarfree, glutenfree version, in my case . I think it comes from the fact that I had it for the first time only just before I first went vegan 5 years ago. In Dubai, it is very famously made by a place called the Lime Tree Cafe (a seriously awesome cafe if you are in Dubai btw). Anyway, my family continued to get it for special occasions, brunches and treats - only, I never again got to experience the delight the heavenly taste of Lime Tree carrot cake. So, it became a slight point of obsession for me. Because I couldn't have it, I WANTED IT. Thus, inevitably, during my brief hiatus from the vegan lifestyle - when I experimented with high-protein bodybuilder/fitness-style dieting - I indulged in it when I could. Now, 1.5 years into life as a high carb vegan, it is still one of my favourite sweets (and the best way to get me to eat carrots).
I love a good raw carrot cake - it's one of the classic raw vegan dessert staples that you'll find at any raw vegan cafe along with cashew cheesecake, blissballs and chocolate-caramel slice (we need to branch out a little bit more but they're just so good). However, these raw desserts are typically loaded with fat, taking the bulk of their substance from ground nuts, coconut and fats such as avocado or oil. There's nothing wrong with treating yourself to these delicious goodies but if you want something to enjoy on the reg, then high fat gourmet raw just doesn't do it for us high carb vegans. Remember, if you're eating a set amount of calories per day, say 2500, then the more calories you're getting from fat, the less you're getting from carbs, which are our bodies' preferred energy source. Therefore, in order to live the fullest, most vibrant life at the highest level of vibrational energy, you need to be choosing carbs over anything else. Don't worry, you won't gain weight (email me for more information on high carb veganism and weight loss - it's awesome).
So, excuse the tangent - I've created a delectable fat-free raw vegan carrot cake using a special ingredient - juice pulp. I love juice but I never used to make it because I thought the amount of produce it takes to make one juice was too expensive. I thought it wasteful to throw out all that pulp left behind. Until alas, I had a brain wave. What is left after you've extracted the juice is pure, wonderful fiber (the very same thing that 97% of Americans are deficient in). This carrot cake is absolutely filled with fiber and is totally resourceful. If there's one thing I'm about, it's that nothing goes to waste when I am around. Having lived with many people for whom food was not a right but a privilege, it pains me to see it being thrown away or wasted, even in the smallest amounts. Anyway, keep this one in the fridge. It's sugar free, fat free and gluten free if you use gf oats.
- 1.5 cups carrot pulp (just use shredded carrots if you don't have juice pulp)
- 1/2 cup orange pulp
- 1/2 cup apple pulp
- 1.5-2 cup oats
- 1" square of ginger, crushed or finely diced
- 1/2 t each cinnamon, nutmeg & cardamom
- 1/2 cup raisins (I use extra large Persian currants and chop them)
- 1/2 cup dried mulberries
- 1 cup dates, chopped
- 1/2 cup chopped pineapple, if you have some (optional)
Mix all ingredients roughly and press into loaf tin. Top with oat-coconut creme (recipe coming soon) or else any mixture of coconut (blended to make coconut butter), pb, tahina or coconut-date paste!