Ok so I know Easter is aaaaall about the chocolate, am I right?
We’re bombarded with pictures of perfectly decorated eggs that promise to be oh-so-simple to do at home and that always end up with me getting edible glitter in my eye, melted chocolate in my hair, and cacao up my nose. It’s a beautiful sight to behold.
It is, however, a sight for another post. This time we’re celebrating Easter with Mister Easter Bunny in mind!
We’re making a delicious, spiced, moist, and super indulgent raw carrot cake!
I know, I know, raw carrot cake doesn’t sound like the hoopidy-doo-da does it? But I can promise you right here and now, that this one is worth it.
I too have had many a bland carrot cakes, both baked and raw, and left feeling empty inside. This one though. This is is bursting with flavour and texture, with just the right amount of sweetness to make it indulging without being sickly.
One of the best things about making raw cakes is that they don’t require you watching your oven like a hawk.
They’re super easy to make, you pop it in the fridge, and go about your business until its set. It’s un-baking for the busy lady (and gentleman)!
To jazz this beauty up a bit, lets add a yummy matcha-coconut filling shall we? Cool.
Not only does it add that extra surprise when cutting through the cake, matcha is also an amazing superfood! It’s basically green tea on steroids, having crazy benefits from the antioxidants, theanine (an amido acid that keeps you alert without giving you jitters – win!), and caffeine (which when combines the the L-theanine gives a sense of alertness and calm).
So you can have cake for breakfast and it’s all good!
Oh, and I use Matcha Maiden, in case you were wondering.
Now, for the frosting we’re using coconut cream.
There seems to be some confusion out there, but just to make it clear – coconut cream and creamed coconut are not the same! Coconut cream often comes in a can, and is basically a creamier version of coconut milk. Creamed coconut usually comes in a packet and is rock solid at room temperature, so it requires melting before using.
So, for this recipe, either get a can of coconut cream or go with coconut milk, but it might result in less cream from the can!