CARROT CAKE COOKIES with LEMON CREAM FROSTING

Ever since enjoying all the amazing food and people at Eternal Abundance's raw potluck last week, I have not been able to get one dish someone brought off my mind. They were carrot cake cookies with cashew cream cheese frosting, and they were heavenly. I have made raw vegan carrot cakes before. In fact, they are my most popular recipe! So it's not like the idea is new to me. Yet something about these cookies was special. I realized it was that the carrots were shredded into strands, not simply grated into crumb-sized pieces. This inexplicably excited me and I have not been able to stop thinking about them since; so today I made them for you (okay... they're mostly for me (and my partner) (brackets on brackets) (bracket inception) (I will stop now)). I don't know why such a simple difference would have such an impact on the deliciousness of the recipe but I think it may be because it gives you a heartier bite. You have to chew, like a real cookie! It adds more texture, and makes for a more interesting cookie experience overall. Yes, a "cookie experience". We're getting snobby. Let's come back down to the chill level and just enjoy these orange bad boys together... they taste UNBELIEVABLE. I don't know why on earth anyone would eat a cake with white sugar, processed cream cheese from a package, or even baking soda; when you know you can make an even tastier version from WHOLE FOODS! Nobody gets hurt, you get healthy, the world gets better. All because of these cookies.

They are chewy, sweet but not too sweet, and bursting with flavour because they are mostly just straight up carrots. The frosting isn't even necessary but who can REALLY say no to raw vegan lemon cashew cream? The answer is: no one I have ever met. I could eat these for days. I plan to. The recipe makes 12 large cookies, and you will probably have leftover frosting. This will not be an issue. Make sure to spice them right! I think nutmeg is the magic ingredient in these, but cinnamon is equally important. If you don't want to add more than a couple tablespoons of coconut oil or maple syrup in total, you can substitute them with water, or leave them out entirely (see my notes in the ingredient list). Having said that, I have them listed for a reason. They make the flavour and texture top notch. I also gave rolled oats as low fat alternative to cashews in the cookies. See? I got your back.

In other news: anybody else heard of Boiler Room? UGH IT IS AMAZING. Basically the authority of underground DJ music. I could listen to the different bumpin' sets all day- oh wait. I do. Solo dance party in room? Done. That was my workout. Dancing is the best kind of therapy; I always walk (read: boogie) away with sweat dripping off my smiling face. Musical medication. Is it just me or am I really funny today? Hmm... I think I am just in a good mood because I have been jamming to the grooviest tunes since rising. Okay - make these cookies. Love me (You KNOW I already love you, baby). Peace out for now.

CARROT CAKE COOKIES with LEMON CREAM FROSTING

Cookies:
2 cups shredded carrots 
1 cup cashews or rolled oats
1 cup raisins 
Heaping 1/2 teaspoon cinnamon powder
Heaping 1/2 teaspoon nutmeg powder
2 tablespoons coconut oil (or water) 
2 tablespoons maple syrup (or water) 
1 teaspoon vanilla extract
Pinch Himalayan salt (optional) 

Frosting:
1 cup cashews 
Juice from 1/2 lemon
1 tablespoon maple syrup (optional) 
2 tablespoons coconut oil (optional) 
Water, as needed 

To make the cookies: put the cashews or rolled oats in a food processor and pulse until they become powder. Add the rest of the ingredients - except the carrots and raisins - and process into a thick wet mixture. Add the raisins and pulse a few times until you have them incorporated, but still have some whole raisins. Throw this mixture into a large bowl with the carrot shreds and mix with a wooden spoon until it all sticks together. Form into cookies and place in the dehydrator, or use your oven at it's lowest temperature. I "baked" mine at the lowest temperature (200 degrees) in my convection oven for about 2 1/2 hours.

To make the frosting: blend all the ingredients together until smooth, adding the water as needed to get the texture you want: thick and creamy! Refrigerate overnight, then frost your cookies and enjoy! 

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pecan bars

So. I know this blog is supposed to be centered around RAW vegan foods, but I cannot resist my addiction to baking. I've always loved baking. Now I just love vegan baking! =)
Plus, with the holidays and all, there's really no way I'm not gonna be making all sorts of delicious and semi-healthy baked goods for family and friends.

Who doesn't want a vegan pecan bar made with love and coconut oil? I have yet to meet such a person.

As you may have guessed, today I'm sharing a pecan bar recipe. I made them yesterday and everyone says they're amazing! As a bonus, they're pretty good for ya too! 

They're all whole wheat, and there's not a lot of sugar at all, but they taste as good as (or better!) than any old cream-, egg- and sugar-loaded bar.
They can EASILY be sugar-free, but I currently don't have any honey, agave or maple syrup.

Decadent Disappearing Pecan Bars: makes 9-16 bars

2 cups whole wheat flour

3 Tb raw sugar (or other less refined sugar/sweetener)

1/4 cup melted coconut oil/olive oil or both

Pinch of salt

Water, as needed

1/4 - 1/3 raw sugar (or other)

1/4 cup coconut oil/olive oil

1-2 t vanilla extract

2 Tb ground flax seeds

1 t arrowroot powder

3 Tb nut milk

1 1/2 - 2 cups roughly chopped pecans

Preheat oven to 350F. Mix all ingredients from first list until it's like shortbread dough. Press into bottom of 9X9 baking pan and bake for 15-20 minutes, until it's brown around edges. 

While it's cooling, heat sugar and oil together over medium heat for 5 minutes or so, stirring often. Let it cool down a bit.

In another bowl, mix flaxseed, vanilla, arrowroot powder and nut milk together. Add to sugar/oil mixture. Stir together and add chopped pecans. Pour this onto the bottom shortbread layer and refrigerate for an hour or so, til the caramel hardens a bit. 

Cut into squares and enjoy!

spontaneous chocolate cake (baked)

When a few of my friends came over on the weekend, I suddenly had the intense urge to make a layered chocolate cake, with yummy chocolate ganache icing. I know, I know. Not raw or even particularly healthy at all. But I'm fine with that.

I used to be totally infatuated with baking, and actually got quite good at it! I was making puff pastry, eclairs, fondant-laden cakes, and other fancy things. I could whip up the perfect apple pie in a couple hours. Those days were lovely and fun, but of course those foods weren't vegan (sooo much butter), and not doing anything good for my body or anyone else's.

That being said, I still love to bake! I can't explain why... something about it is just so comforting, it's like a form of meditation for me. So I decided to make a cake for me and my friends to enjoy together.

I whipped the batter, laughing and dancing with my friends, to Eminem, N'Sync and LMFAO songs... yes, I am lame; and yes, it was fun. =)
It turned out deliciously. The cake was SO moist and the icing was off da hook. (I added peanut butter for good measure... was the right choice).

It's rustic, okay?

Chocolate Cake with Peanut Butter-Chocolate Ganache: serves 8-12, depending on how much you like cake 

2 cups cashew milk
2 teaspoons apple cider vinegar
1 cup cane sugar/brown sugar
2/3 cup canola oil
2 teaspoons vanilla extract
1 teaspoon almond extract 

1 cup all-purpose flour

1 cup whole wheat flour
1 cup cocoa/cacao 
1 1/2 teaspoons baking soda
1 teaspoon baking powder

1 teaspoon salt

Preheat oven to 350 degrees. Mix wet ingredients together, and let sit for 5 minutes. Sift in dry ingredients and mix until smooth. Taste it... yes. Orgasmic, probably because of the straight-up sugar. 

Pour evenly into two circular cake pans and bake for about 30 minutes, but check it yourself every few minutes after 20 minutes or so. 

When they look done, do the tooth-pick test to see if it comes out clean. Let them sit out in the pans for 10 minutes or so and then "naked" on a cooling rack for 5 minutes or so. 

While they're baking, make the ganache:

1 cup cashew milk

1/4 cup canola oil

1/2 cup Earth Balance 

3/4 cup cocoa/cacoa 

1 cup powdered sugar

3/4 cup peanut butter

2 teaspoons vanilla extract

Pinch of cayenne, or however much you want

1 teaspoon salt

Melt earth balance and blend it into all the other ingredients until smooth... like icing. Refrigerate until the cakes are ready to be iced.

When the cakes are ready, spread 1/3 of the icing on to the top of the first layer. Put on the second layer and do the same. Then spread the rest all around the top and sides. Enjoy!