Written by Petra Denk
- Published in Desserts & Cakes
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Carrot Cake - Walnuts swing with carrots in perfect harmony with a creamy cashew topping.
Perhaps some of you think shooting food photos is fun. Well, yes, it is. But. There is a lot, that you don't see in the pictures. You can't see the warfare between photographer, camera, the surrounding materials and this little piece of cake. And as you probably already guessed - it's really hard work! It takes a lot of time and effort until the scenario, that I want to create - including lamps, backgrounds, clamps, mirrors and other photo equipment go together for a nice picture... Sometimes everything works just fine, then you get a nice picture as reward. This is fun and motivates you to repeat the material battle with food and camera again and again.
And because it is starting to become even more rewarding (well I have fun with my pictures at least ;-)) I am planning on my big dream this year - my own cookbook! It is going to be a collection of my "best of"-recipes. One of these best ones is my carrot cake. I love it, because it can be produced quickly and is soooo juicy, fresh and delicious. My sister has already made a comment on the cake: "The only bad thing about this cake is the fact that one piece is never enough!"
Besides the pictures and recipes I plan to bring a few insights behind the scenes, from the making ofs or the places where I get my inspiration from. I hope I can tell you soon provide an update on how the work on my book is progressing ...
2 cups carrots
2 cups walnuts (grated)
1 1/2 cups dates, crushed (or raisins)
2 tsp ginger (freshly grated)
1 tablespoon lucuma
1 tsp agave syrup
1 teaspoon cinnamon
¼ tsp vanilla powder
1 tsp coconut
Cashew Cream Topping
2 cups cashews (min. 1 hr. soak in water and strain)
¼ cup coconut oil, melted
½ cup lemon, freshly squeezed
¼ cup agave syrup (alternatively maple syrup)
1 teaspoon ginger (freshly grated)
½ teaspoon vanilla
Chop nuts and dates in blender or food processor, or buy already comminuted. Mix all ingredients for the crust and then press the dough on the bottom of a round springform pan. Put the liquid ingredients for the cashew cream in the blender, then gradually put in the cashews untill you achieve a smooth cream. If necessary, add a little water, if the cream is too thick. Pour the cream on the crust and then store the cake in the refrigerator for about an hour, untill the topping gets firm. You can keep the cake fresh for three to four days in the refrigerator, in the freezer for several weeks.