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Playful and hungry

~ Delicious food – a playful approach!

Playful and hungry

Tag Archives: carrot

RAW Carrot Cake with Mango-Creamcheese Frosting

13 Saturday Apr 2013

Posted by Playful and Hungry in Playful food and photos

≈ 19 Comments

Tags

cake, cake decoration, carrot, cheesecake, coconut butter, cream cheese, dessert, food, food photography, frosting, healthy food, healty eating, lego, raw, recipes, vegan, vegetarian, vita-mix

The best raw cake I’ve ever tasted.

Raw Vegan Carrot Cake Piece

 

And I’ve made and tasted quite a few by know.
As they usually consist of dried fruit and nuts, they tend to be quite dense and sometimes, they make you feel kind of heavy.

This one is different. It’s still a raw cake, it’s still not an exact copy of the original (anyway, if I want to taste a baked carrot cake, I’ll just bake one!). But it is not as dense and heavy as most raw cakes out there! It’s easier on the stomach and tastes great – what else could you wish for!

Another thing I love about this cake: The frosting is without cashews. Cashew-free frosting!!! I like cashews, that’s not it. But I like to change up things every once in a while.

 

 Raw Carrot Cake_3

 

There you go – the princess is cutting the cake!

RAW Carrot Cake 

For the cake: 

  • 1 large carrot
  • 3/4 cup buckwheat flour
  • 1/2 cup dates
  • 1/2 cup dried pineapple or apricots
  • 1/4 cup coconut shreds
  • 1/2 tsp cinnamon
  • optional: 1/4 teaspoon cardamom
  • optional: dash of ground gloves, nutmeg, allspice and salt

For the frosting: 

  • 1/4 cup coconut butter
  • about 4 big pieces dried mango (of course, the amount depends on the size of your mango pieces. If the flavor is not intense enough, blend in more mango!)
  • 1/8 tsp ground vanilla
  • 1 tsp coconut oil
  • 1 tsp lemon juice
  • water as needed (start with 1/4 cup)
  • optional: dash of salt

For the cake: cut carrots into small chunks. Then throw all ingredients, including the carrots, in your food processor or high speed blender and pulse until it sticks together. Use your hands to for a round cake! You could also use a spring pan or tartlet pans, too. However, I kept it simple and just formed small, round cakes by hand.

For the frosting: Blend all the ingredients in you high speed blender until smooth, adding just enough water to create a smooth and creamy (and delicious!) frosting.

Assembly: That’s totally up to you! You could make a two layer cake, like I did. Put frosting on the first cake base, add the second one and cover the whole cake with frosting. You could also use your icing bag.

Raw carrot cake

 

“naked” carrot cakes with just a little mango creamcheese icing. Honestly, that icing is divine…

Raw Vegan Carrot Cake

Oh, of course, a princess always gets what she wants. Here’s her piece of the cake!

 

 

 

 

 

 

Summer in a bowl – Mango Ice Cream (RAW)

06 Thursday Sep 2012

Posted by Playful and Hungry in Playful food and photos

≈ 13 Comments

Tags

carrot, dessert, food, food photography, fruit, healthy, healthy food, ice cream, lego, raw, vegan, vegetarian, vita-mix

The last days of summer – time to enjoy some more ice cream!

Okay, actually… According to my very own definition summer is already over where I live. Oh well. You can still fetch it back to your plate bowl!

 

This is the kind of ice cream we enjoyed most this summer. Maybe I will even love this in winter – we’ll see!
One part I really love about it: You use dried mango instead of fresh! Just stock some dried mango and you’re fine! It’s that easy…

It’s super creamy, raw and does not contain bananas! As I mentioned before – I love bananas, but I don’t want every treat and dessert to have a banana flavor.

Last days of summer Mango Ice Cream 

  • 2 cups (300g)  ice cubes
  • half a carrot (medium sized)
  • 1 nectarine, halved
  • about 10 peaces of dried mango (50g or 1,7 oz)
  • 2 tbsp agave syrup OR 15 drops stevia (or sweetener of choice)

Put everything in your heavy duty blender (I used a vita-mix) in the  order they are listed. Use your tamper and blend until smooth (it will take about 1-2 minutes). Done. Serve immediately. Enjoy!

Yes, I sneaked in some carrot – it will yield a beautiful color and I promise – you won’t taste it!

 

As long as there’s hot tea and warm blankets – I bet I’ll still love this when winter is here!

Wicked Spaghetti

21 Saturday Jul 2012

Posted by Playful and Hungry in Playful food and photos

≈ 7 Comments

Tags

carrot, cooking, food photography, food porn, healthy, healthy food, healty eating, lego, noodles, playful, raw, recipes, vegan, wicked, zucchini

Green spaghetti! Homemade. Raw. And… did I mention green? Greenified?

All right, I have some Wicked songs stuck to my head. The musical.

Doesn’t the witch look like Elphaba? And those noodles come from Emerald City…

“One short day in the Emerald City…”

“Defying Gravity!” But I gonna have some noodles first!

I know, the idea to make zucchini noodles is not new. What you need to know: you don’t need a special spiral vegetable cutter. A simple potato peeler will do the job. And it’s much less expensive!

Raw Spaghetti

  • half a zucchini
  • one big carrot

That’s it. Just peel them with the potato peeler. And don’t stop until nothing is left anymore.

Toppings

Cashew Cheese Topping

Mix one or two hand Cashews in your food processor. Add one or two dried tomatoes, a dash of salt and some pepper. Stir in some herbs, like basil, thyme and oregano.

Spaghetti aglio olio

Mix one or two tbs native olive oil with salt, pepper, half a squeezed clove of garlic and herbs like basil and oregano.

Avocado Spaghetti

Mix one avocado with some lime or lemon juice, salt, pepper and (optional) some granulated garlic.

If you don’t necessary what it raw, you could also mix some vegan cream cheese with hot water!

Put seeds like sesame, hemp, sunflower, pumpkin (…) on top of your spaghetti! You could also add some nutritional yeast, it will taste like parmesan!

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