I remember a few years ago when the idea of 'raw' food really started trending. Did any of you ever pick up a copy of this? I had one on my bookshelf.
Never made a single thing out of it.
As much as I'd love to fit into my jeans from senior year, have glowing skin for another three decades and a memory like a vault, I'm just not willing to say goodbye to all 'bad' foods. The thought of pizza not making an appearance in my life each week...well no words can describe the horrors.
And along with pizza, cake plays a rather large role in my culinary life. Heck, I even figured out a way to weave its presence into a business magazine. Genius, right?
Carrot cake is one of my favorites. The small British tea shop across the street from my office makes one of the best I've ever had. And my recipe, found in this Southern Living cookbook, isn't so shabby either.
So why go and mess with a good thing by going 'raw' with it?
Because this cake is pretty remarkable.
No sugar, no flour, no vegetable oil, eggs or butter.
The ingredients are simple.
Carrots, dates, almonds, cashews, a splash of maple syrup.
I literally crave this cake. Its my go-to quick breakfast (oatmeal is on hiatus until the first frost). And its my late night dessert.
While snapping a few pictures last night at sundown, Otto showed up in the kitchen. Never before has he walked over to something I'm photographing and started digging in. But that's exactly what he did. My first instinct was to jump in..."Otto, mommy is photographing this. You need to wait, please." But I didn't. Instead I smiled as he loudly stated "Cake! It's my birthday!" (not true...rarely what he says lives in reality).