On the weekend I attended the Groat Street Festival in North Beach and it was an awesome day! Groat Street is a free local event run by the community promoting sustainable community living. The event always has something for everyone, including live entertainment, workshops, presentations, activities, market stalls and of course delicious food!
I presented a workshop at the festival showing how to make healthy snacks using food which is typically wasted (although if you compost it, it's not technically wasted!) Thanks to those who came along and supported the day, I hope you had as much fun as I did!
As promised, here is the recipe for this delish carrot cake I made on the day!
This raw, healthy carrot cake is made from almond pulp leftover from making homemade almond milk and carrot pulp from making juice. I am regularly making both of these foods in my kitchen and so I wanted to find a way to make the most of at least some of the leftovers. With a quick google search, I came across many carrot cake recipes (I really love a good carrot cake!!) and I tweaked a few recipes until I found a combination I really liked. For me, I love the ginger kick, however, this recipe would totally work without the ginger if you aren't a fan. Although the cake tastes pretty good on its own, the cashew cream with the lemony zing really makes it! Once made, I like to cut the cake into servings and keep it in the freezer so whenever I feel like a sweet treat I can take out a piece and let it thaw for about 10 minutes before eating.
If you are currently making your own nut milk or juicing, then this cake is a great way to make use of food which is usually wasted, plus it tastes delicious and is super quick and easy!
If you want to try this cake out but don't usually juice or make almond milk, then you can simply use almond meal and carrots blended into a pulp and follow the recipe as per usual.
What creative and interesting ways do you use food waste? I would love to hear your ideas!
RAW HEALTHY CARROT CAKE WITH CASHEW ICING
- 1 cup desiccated coconut
- 1 cup almond pulp (left over from making almond milk)
- 180g carrot pulp (left over from making carrot juice)
- 12 fresh medjool dates
- 1/2 cup raisins or sultanas
- juice of a lemon
- 1 tsp cinnamon
- 1 tsp vanilla
- 2 tsp ginger
- 1/2 tsp nutmeg
- pinch of salt
- 2 cups cashews (soaked for approximately 4 hours then rinsed)
- 2 Tbs lemon juice
- 2 Tbs coconut oil
- 1/3 cup maple syrup
- splash of almond milk (or water) as needed
- lemon zest
- Place all the cake ingredients into a food processor and blend until it forms a mixture which will bind together. I usually taste the mixture to see if I need to add any more of the spices and adjust as needed.
- Press the cake mixture out into a tin lined with baking paper and press down firmly.
- To make the icing, place all ingredients except the lemon zest into the food processor and blend until it forms a nice smooth consistency. You want it to be relatively thick so that it will rest nicely on top of the cake. Spread the icing over the cake and then pop the cake in the fridge to set for an hour or so.
- Cut, serve, eat and enjoy with friends!
- Store in the fridge for up to a week or cut into pieces and keep in the freezer.