Agave Nectar Recipes
No Bake Carrot Cake
Serves 6-8
Ingredients:
5 1/2 cups grated carrots
1 1/2 cups walnuts, finely chopped
1/2 cup dessicated coconut
5 ounces dried papaya or mangoes, roughly chopped
2 tablespoons finely chopped orange zest
1 1/2 cups dried dates, pitted and chopped
Juice of 1 large orange
1 teaspoon vanilly extract
2 tablespoons ground flax seeds
1/3 cup Madhava's Agave Nectar
1 teaspoon ground cinnamon
Pinch of sea salt
Grated coconut and grated nutmeg, to decorate
Cashew Nut Puree Frosting:
1 1/2 cups raw cashews, or any other raw, untreated nut
3 tablespoons agave nectar
1/3 cup fresh orange juice
1/2 teaspoon vanilla extract
Cake:
1. Take an 8-inch cake tin or loaf tin and line with cling film, leaving a little extra hanging over the edge.
2. Mix the carrots, walnuts, coconut, papaya or mangoes, and orange zest in a large bowl
3. Place the dates, orange juice, vanilla extract, flax seeds, agave nectar, cinnamon, and salt in a food processor. Turn the machine on and blend until the mixture becomes soft. Stop the machine and scrape down the sides if you needs to, until you get a nice, smooth puree.
4. Mix the puree with the carrot mixture. You may need to use your hands. Mix until it all clings together.v
5. Place the mixture in the prepared tin and spread it around using your hands, until smooth and level.
6. Cover with more cling film and leave it in the fridge overnight.
Frosting:
1. Place cashews in enough water to cover them, and let them soak for about two hours.
2. Drain off water and place nuts in food processor or blender with the agave nectar, orange juice, and vanilla extract. Add more sweetness if needed.
3. Blend mixture until creamy and smooth.
4. Take carrot cake out of fridge and flip it over onto a serving dish. Remove cling film and shape it a little if necessary.
5. Frost with cashew nut puree and decorate with grated coconut and grated nutmeg, and serve.
Recipe courtesy of www.greatfood.ie