Icing on the Cake
Wild carrots are especially good in carrot cake because they provide more flavor than commercial carrots do, and they're still crunchy after cooking. Unlike the usual cakes, in this recipe you add the icing before you bake the cake.
2 19-ounce packages silken tofu, drained
3/4 cup dates, chopped
1/4 cup fresh lemon or lime juice
2 tablespoons arrowroot or kudzu
2 tablespoons fresh bread crumbs
1 tablespoon almond oil
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon liquid Stevia or 2 tablespoons honey, barley malt, or rice syrup
1/2 teaspoon orange extract
1/2 teaspoon salt
4 cups (19 ounces) sweet brown rice flour and 4 cups (1 pound) oat flour, or 35 ounces any whole-grain flour
1 cup arrowroot or kudzu
3/4 cup plus 3 tablespoons freshly ground flaxseeds (6 tablespoons seeds)
2 teaspoons freshly ground star anise
1 teaspoon freshly ground coriander seeds
1 1/2 teaspoons freshly grated nutmeg
2 teaspoons salt
1 teaspoon baking soda
2-1/4 cups plus 2 tablespoons apple juice
1 cup corn oil or other vegetable oil
1/4 cup fresh lime or lemon juice
1/2 cup lecithin granules
2 teaspoon liquid stevia
1-1/2 cups raisins
1-1/2 cups wild carrot taproots, grated
Preheat the oven to 350 degrees.
To make the icing: In a food processor, combine the icing ingredients and process until smooth.
To make the cake: Mix together the flour, arrowroot, ground flaxseed, spices, salt, and baking soda in a large bowl.
In a blender, combine the apple juice, corn oil, lime juice, lecithin granules, and liquid stevia and process until smooth. Mix the wet ingredients into the dry ingredients, being careful not to overmix. Stir in the raisins and grated wild carrots.
Divide the batter evenly between 2 oiled 12-inch round cake pans. Pour the icing over the cake batter in each pan. Bake the cakes until the bottom of each one is lightly browned, about 40 minutes. Let the cakes cool on wire racks before serving.
This recipe makes 2 cakes.
Source: The Wild Vegetarian Cookbook
A Byte of Carrot Cake History
Many people trace the modern carrot cake to Viola Schlicting, from Texas, who created the first carrot cake in the 1960s from her German Carrot-Nut Bread recipe.
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