Carrot Cake Bars with Marbled Cream Cheese Icing

    amy-levin-raw-carrot-cake-bars-marbled-iciing

Do you love Autumn ? It’s my favourite season. The smells, the cool days with blue skies and sunshine peaking through the clouds… it reminds me of being a kid, raking big piles of leaves and jumping into them. 

Carrot cake is one of those iconic desserts that everyone grew up eating or, at least, seeing in a bakery with the piped carrots on top and green leaves. Instead of getting super nutso and replicating that 100%, I decided to make it simpler and turn them into bars.

    Notes

  • You can omit the fermented cheesecake icing and use a faster method – the cheesecake filling from my Cheesecake Bomb post.
  • This recipe can be made into a layer cake, if you have the time and want to do so.

    Fermented Cashew Cheese

125g ( ¾ cups ) cashews, soaked 1 hour, strained and rinsed
1 tsp probiotic powder – I use these
50g ( ¼ cup ) water, or just enough to blend

    Method

  • Blend the cashews with the probiotic powder and just enough water to create a thick mixture – you may not use the whole 100g ( 1/2 cup ), start with less and see if you need it all.
  • Use the tamper stick or remove the lid to the blender every so often to keep things moving.
  • Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 – 24 hours.
  • The mixture should be aerated and slightly sour smelling when you check on it.

    Cheesecake Icing

1 recipe cashew cheese ( above )
50g ( ¼ cup ) xylitol or coconut sugar ( coconut sugar will make it an off white colour )
20g ( 1 ½ tbsp ) lemon juice
50g ( ¼ cup ) coconut oil, melted
½ tsp vanilla powder

1 tsp turmeric powder ( or as needed )

    Method

  • Combine all ingredients except the turmeric in a food processor and blix. 

It’s best that the cashew cheese is at room temperature before doing this, otherwise the oil will seize when you add it to the cold cheese.
  • Transfer ½ the mix to a bowl and add the turmeric powder to the food processor
.
  • Blend to combine.
  • Place to one side while you prepare the carrot cake layer.

    Carrot Cake

Dry
150g ( 1 ½ cups ) oat flour or nut flour ( almond, brazil, tiger nut, etc.. )
50g ( ¼ cup ) lucuma
30g ( 2 tbsp ) coconut flour
75g ( ¾ cup ) coconut sugar, powdered
50g ( ¼ cup ) xylitol, powdered

½ tbsp Cinnamon
⅛ tsp Nutmeg
⅛ tsp Allspice
1 tsp Ginger Powder
⅛ tsp Clove Powder

Wet
200g ( 7 oz / 1 /2 cups ) carrot, peeled and roughly chopped
50g ( ¼ cup ) coconut butter, soft or melted
50g ( ¼ cup ) coconut oil, soft or melted

Texture
30g ( ¼ cup ) raisins
30g ( ¼ cup ) activated walnuts, chopped

    Method

  • In food processor pulse the dry ingredients, including the spices.
  • In vita mix blend carrots into a smooth pulp.
  • Add the carrot pulp and remaining wet ingredients to the food processor and pulse to combine. The mix will form a ball.
  • Transfer to a bowl and mix through the raisins and walnuts by hand.
  • Line a square baking tin with cling film and press the mix into the tin.
  • Use the back of a teaspoon or an offset spatula to make the surface even.
  • Pour some of the white icing randomly over the surface of the carrot cake, leaving lots of open space for the next layer.
  • Add the orange / yellow icing to the places where the white has not touched and over some of the white icing.
  • Continue like that till all icing is used.
  • Swirl the tin around to evenly coat the top with icing. Doing this may also give you the swirl pattern you desire. If not, use a toothpick or the tip of a knife to draw some more swirls in the top.
  • Freeze till firm – about 30 mins.
  • Remove from the freezer and cut into your desired shapes and sizes. The pan I used was 7x7x1.5 inches.

Comments

  1. Hello Amy
    Thank you for your interesting recipes!’

    I have two questions. I notice you use the same measure of probiotic powder for different quantities of cashew nuts in your two fermented cheesecake recipes, incl. this one – so do you always use the same quantity of probiotic powder no matter the quantity of nuts used for the cheesecake base? Does the strength of the probiotic powder have any impact on the fermentation – length of time and texture and taste of the cheesecake base? – Wholefoods Richmond recommended I try a food derived probiotic by Wild Nutrition, but this is stronger than your recommended Higher Nature powder, so will I have to adjust anything?
    My second question, will you personally be running the aspiring raw pastry chef class at Nama Restaurant on the 25th October 2016?

    Thank you Udayan

    • Forgot to say the strength of the Wild Nutrition powder is 30 billion for 1/2 tsp. It is a multi strain powder with a large acidophilus percentage.

      Kind regards Udayan

      • Ah, ok. So, yeah, I’d go for that. Start with 1/4 – 1/2 tsp per 250g of nuts and see how it goes.

    • Hey Udayan, I used the same amount because I halved the recipe and I didn’t want to lose the probiotic effect, if that makes sense. If I double the recipe, I would double the probiotics. And the strength of the probios will make a large different to how much you need to use. It’s trial and error, really. That’s why i stick to one brand, that way I always know how much I need. You can try a food derived one, but, for fermenting, it needs to be acidophilus based.

      Yep, that’ll be me teaching the class. You coming ? 🙂

  2. Interesting sounding recipe and I clicked on the link for the Cheesecake Bombs (but there was no Comments box at the bottom of the screen like there is here), so I’m asking my question here: how many bombs does your recipe make?

  3. Suzi Gleeson says:

    Hello Amy,
    Just need to say thanks, and you are awesome and hugely inspiring!
    Unfortunately I cannot attend any of your classes, as I live in Australia.
    That has not stopped me from recreating many of the recipes you share.
    These yummy looking bars will have to wait a wee while as we have our house on the market, and busy packing boxes to move.
    Look forward to making these once we find a new home ?

    • Hey Suzi,
      Thanks so much for your message. I’m actually planning a teaching tour in AUS. Where abouts are you ?

      • Suzi Gleeson says:

        Currently in Melbourne, moving to Tasmania before the years out.
        Sounds exciting, let me know if I can be of any assistance at all.
        Will certainly be on board when you do.

  4. Hi Amy, thanks again for this fantastic recipe. I used apple and carrot pulp from making juice and it turned out very well. The marble icing didn’t work, it was only yellow at the end, but the taste was great. Greetings from cold Montreal!

  5. Hi Amy
    I want to try this recipe for my very first vegan dinner party in 2 weeks time (so I have time to practice ??) What would you recommend for the measurement ratio if replacing the sugar with maple syrup? (Would it work or would it make the icing too runny)
    Many Thanks
    Elaine

  6. Hi Amy
    What trademark of probiotic powder did you use? There is no working link to it in your recipe. Thank you.