I’m crazy about carrot cake, but not so crazy about the usual refined, processed ingredients like wheat flour, butter, sugar and cream cheese! Instead, this cake uses beautiful whole foods with beautiful benefits to create a moist, carrot-cake texture such as fresh carrots for a boost of vitamin A and glowing skin, walnuts for vitamin E and omega-3 fatty acids and iron and potassium rich dried dates.
This recipe is a guest post I created for bespoke activewear company, Mylo-Dee. Mylo-Dee lets you customise your exercise clothing. You begin by selecting a silhouette (which has been designed with body shape in mind), then select a neckline, sleeves, back & front design details and fabric – all from beautiful French performance jersey, and voila! Your custom design is created and shipped to you. Pretty neat, huh?
Head over to the Mylo-Dee blog to get this carrot cake recipe:
If you are into carrots as much as I am, there’s a great carrot website from the UK full of interesting carrot trivia. For example, in 1600s England, Parkinson, the celebrated botanist to King James comments that ladies wore carrot leaves in place of feathers in their hats – “the light, feathery verdure of which caused them to be no contemptible substitute for the plumage of birds.”
One thing I’ve noticed about myself is that dependent on my mood, texture and surface area makes a huge difference to how much I want to eat carrots. I do love them, (and the massive dose of Vitamin A is always a good thing), but I’m not always in the mood for the heavy crunching; sometimes it can feel a little laborious to get through a plate of carrot sticks.
This recipe uses shaved carrots to break up that heavy carrot density to make it easier to eat and is based on traditional Moroccan flavours. It uses both plumped sultanas and crunchy currants to give a great contrast of textures. A few tips: the fresher and younger the carrots, the better it tastes. And don’t skip the orange blossom water, it’s essential!
MOROCCAN CARROT SALAD
6 – 8 BABY CARROTS
1/3 CUP SULTANAS, SOAKED IN WARM TAP WATER FOR 10 MINS TO PLUMP & THEN DRAINED
1/3 CUP DRIED APRICOTS, DICED
1 TABLESPOON CURRANTS
1/3 CUP FLAKED ALMONDS
BUNCH OF FRESH CORIANDER, LEAVES PLUCKED
1/2 ORANGE, JUICED
1 TABLESPOON OLIVE OIL
1 TEASPOON FRESH, GRATED GINGER
1 TEASPOON ORANGE BLOSSOM WATER
1/2 TEASPOON CUMIN POWDER
1/4 TEASPOON CINNAMON POWDER
1/2 TEASPOON SEA SALT
Peel the carrots, then shave them into long strips using a regular vegetable peeler. Place in a bowl with the other salad ingredients. In a separate bowl, stir all the dressing ingredients together until smooth and then toss through the salad just before serving. Easy!