Raw Carrot Cake {Gluten Free Recipe}

Today I was planning my easter brunch and I was thinking to make one of my favorite cake ever:

 Carrot Cake… 

But I wanted to make something gluten free…. and  I found this recipe from Urbanposer and I think I just need it to share.

RAW Carrot Cake Balls (Dipped in RAW chocolate)

Ingredients:

2 Large carrots, peeled (about 1/2 a pound)

1 large tart apple, peeled and cored

1 1/4 cups dried shredded coconut 

1/2 cup chopped up raisins

3/4 cups finely chopped (with a few larger chunks) pecans or walnuts

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger (or fresh grated ginger to taste)

1/4 tsp nutmeg

pinch of salt

3 Tbls RAW honey

3 Tbls RAW nut butter (almond, pecan, walnut, cashew)

Juice from half a lime

Raw cocoa nibs for decoration

1/4 cup coconut oil

2 Tbls  raw honey

1/2 tsp vanilla

7 Tbls of raw cocoa (add another half Tbls for making a drizzle)

Directions:

Finely grate the carrots and apple. Then press out as much juice as possible by using a fine sieve or strainer. Alternately, you can use a nut milk bag or cheese cloth to squeeze out the juice. Originally, I used my juicer for this recipe and they turned out great. However, I have found that there is MUCH more flavor to the cake ball when I make the pulp by hand.

Add the rest of the ingredients, except the cocoa nibs to the carrot/apple pulp. Mix well.

Roll the dough into balls (about 1 Tbls worth of dough)

Chill the cake balls in the freezer for about 30 min.

While the cake balls are chilling prepare the chocolate...

Start with room temperature unrefined coconut oil (it's liquid point is around 76 degrees).  In a small bowl, combine the liquefied coconut oil, vanilla, honey and cocoa. Whisk together until the chocolate is well combined, with no lumps. I like to let the chocolate rest for about 15 min or so to let the cocoa absorb well into the oil. Depending on the size of your cake balls and the amount you end up with in the end, you may need to double the dipping chocolate recipe. This amount is usually enough for about one dozen 2 inch round cake balls. Be sure to let the excess drip off before removing from the skewer.

Using a wood skewer or dipping fork, dip the frozen cake balls into the chocolate. Allow the chocolate to harden while you hold the stick (it will harden pretty fast), sprinkle a few cocoa nibs or nuts on the top of the cake ball before the top hardens.

Tip: it's common for the chocolate to crack slightly as it hardens. This can be reduced if you leave some space at the bottom of the cake ball without chocolate. That is often where the crack starts. However, if a crack does happen, it is VERY easy to cover it up when you drizzle the chocolate over it later. So don't stress out about that. Can't have chocolate? Don't worry. Just roll the cakes balls in shredded dried coconut or crushed nuts before chilling them.

For the chocolate drizzle, make the same chocolate recipe as above, but add 1/2-1 Tbls more of raw cocoa. This will make it a bit thicker. Using a spoon or a 'candy making' squeeze bottle (get it at any craft store) drizzle the chocolate in thin lines over the cake ball.

Cake balls should be kept in the freezer for best results. Take them out about 5 min before serving. They should be fine for up to 15 min before starting to soften too much. At that point, the coconut oil will become liquid (at around 76 degrees) and the chocolate will begin to melt.

I have also kept them in the fridge, producing a much softer cake ball. They taste great this way, the only downside is they DO melt in your hand as well as in your mouth.

For more details go to the urbanposer blog

and remember: 

Have a great week

xox

Credits:

Urban Poser

Hello 2012!!!

Happy New Year 


Looking forward to loads of adventures with you! I hope you have big plans for this year and that all of your wishes and resolutions come true!




Dont forget to:


Be brave. Be smart. Be healthy. Be creative.  Be cuddly. Be safe. Be a good friend.  Be tasty. Be surprising. Be good but must important BE YOURSELF!!




And to all of you, have an awesome 2012! Thank you for coming back time and time again. It's awesome to see this little place grow and that people actually want to read this stuff. Happy, happy 2012

And for a good start and a little help if you have left over champagne... here is a recipe that I love... Champagne Marshmallows... and they are Gluten Free:


You will need for the ingredients:

Yield: 50 1-inch squares

Ingredients

• 3 Envelopes gelatin
• ½ Cup chilled Champagne
• 2 Cups granulated sugar
• 1 Cup corn syrup
• ¼ Cup Champagne
• ¼ Cup water
• ¼ teaspoon salt
• 1 Tablespoon gluten free vanilla extract
• 1 Bag confectioners sugar

Directions

Set up a baking sheet sprayed with non-stick spray or vegetable oil.

Pour chilled Champagne into the bowl of a standing mixer and sprinkle the gelatin over it to soften and bloom for 10 minutes.

Combine sugar, corn syrup, the rest of the Champagne, and water in a heavy saucepan. Bring to a boil and cook until it reaches 240 degrees F and the soft ball stage. Remove from heat.

Drizzle the syrup down the inside of the mixer bowl slowly into the gelatin, Mix at high speed until fluffy and stiff -- 10-12 minutes. Add the salt and vanilla and fold into the mixture. Pour into the pan and smooth it with an oiled spatula. Then let it sit uncovered at room temperature overnight.

Remove marshmallows from the pan by turning it over onto a cutting board or counter dusted with confectioners sugar. Dust the other side with powdered sugar.

Using a clean pizza cutter, cut the rectangle into 1 inch equal squares and dip each into powdered sugar and shake off excess. Or put confectioners sugar into the bottom of a large ziplock bag and sake several marshmallows in it at once.

You can also dip these marshmallows into colored sugars, candy sprinkles, white or toasted coconut, and other condiments.

Marshmallows can be stored for several weeks in an air-tight container or up to 4 months in the freeze

Credits:
www.marthastewartweddings.com