Indian Spiced Carrot Cake
Prep time
Cook time
Total time
This is not your traditional carrot cake thats for sure. It has an Indian influence, spiced with cardamon and coconut. It have made it as a raw cake and it was really delicious that way as well. A word of caution though, it contains dates and cashews which are both high FODMAP's foods and if you are in the beginning phases of your SIBO diet this may not be the best dessert choice.
Author: Samantha B. Johnson
Serves: 8
Ingredients
- Filling:
- 7 medium Carrots
- 1 tbsp Honey
- ¾ cup Raisins
- 1 cup Shredded Coconut
- 12 Dates
- ¼ tsp Cardamom
- 1 tbsp coconut oil
- 1 tbsp lemon juice
- Crust:
- 2 cups Cashew
- ⅓ cup Honey
- ½ tsp Vanilla Extract
- 3 tbsp orange juice
- 3 tbsp coconut oil
- ⅓ cup coconut flour
- ¼ tsp salt
Instructions
- Preheat oven to 375 degrees
- Put all crust ingredients into a Cuisinart and blend until smooth.
- Press crust into pie pan
- Bake at 375 for 10-15 min or until a golden brown color
- While crust is baking chop up carrots into smaller chunks add them to a pot with about 1 cup water cover with a lid and steam them until soft
- Once carrots are soft add them to a Cuisinart with pitted dates and blend until carrots and dates create a fine pulp
- Add the rest of filling ingredients and blend until thoroughly mixed
- When crust is done add filling and put back in the oven for another 20 min
The crust is delicious and very easy to make. Pressing the crust into the pan is way easier than trying to roll out a crust! I’ve started using this for other crust recipes too. The first time I made this I forgot to save out the raisins so everything got minced in the Cuisinart. It was still excellent but didn’t look quite the same as the photo. I usually cut the pie into slices and freeze so I can enjoy a piece when the mood strikes me. It freezes incredibly well like many of the dishes on this site. Sure appreciate the variety of recipes, thank you!
Can I substitte cashews with other nuts that work for me…such as walnuts and brazil nuts…?
Absolutely!
Thank you for the recipes. They sounds delicious and not intimidating for an amateur in the kitchen. I look forward to giving them a try. I am not supposed to eat coconut or any nuts other than pecan and cashew. Do you have any ideas in a substitution?