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:
Raw Carrot Cake with Creamy Lemon Icing recipe >
Three things get tricky for me every winter:
One – It gets dark quickly and I find there’s only a very small window to go for a walk or run after work while still feeling safe and warm enough;
Two – I don’t drink enough water. So far, I’ve been trying to combat this with big teapots of fresh lemon, ginger and hot water; and
Three – I’m not particularly inspired to eat salad.
On number three, I think the secret is to use ingredients that are in season and to eat them at room temperature. Salads with tomato taste horrible because, well, tomatoes taste pretty horrible right now and who wants to eat something cold, tasteless and unripe? This salad mixes bitter but beautifully purple radicchio, crunchy sweet/tart apples and earthy walnuts. I took it along to my bookclub potluck dinner this weekend on a very cold night and it felt just right.
RADICCHIO, APPLE & WALNUT SALAD
12-15 LEAVES OF RADICCHIO 2 GREEN APPLES 3 STALKS CELERY 3-4 SPRIGS LOVAGE (OPTIONAL, I LIKE THE CELERY-LIKE FLAVOUR) 3/4 CUP FLAT LEAF PARSLEY
3/4 CUP WALNUTS
1/4 CUP OLIVE OIL 1 DESSERTSPOON LEMON JUICE 1 TEASPOON HONEY (OR MAPLE OR AGAVE SYRUP) 1 TEASPOON FRENCH WHOLEGRAIN MUSTARD (YES, I KNOW THIS ISN’T RAW, BUT IT’S WORTH ADDING) 1/2 TEASPOON SEA SALT
A FEW GRINDS OF BLACK PEPPER
Roll three or four radicchio leaves up tightly into a roll at a time and finely slice. Finely slice the green apples (I used my food processor), I like to leave the skin on. Finely slice the celery and mix in a bowl with the lovage, parsley and walnuts. In a separate bowl, whisk together all the dressing ingredients until the honey is mixed in smoothly. Stir through the dressing just before serving.