Sunday, June 30, 2013

Carrot Cake with Orange Cashew Cream

I was so super excited with the results of my cake baking that I wanted to share this with you. I used pineapple instead of raisins but you could use either or a little of both.

It tasted absolutely scrumptious along with a tall glass of green tea – the leaves are the best in China and given to me as a gift from Kelly’s (my daughter in law) parents. Simply delish and dairy and sugar-free too!





I cup whole wheat pastry flour
1 cup chestnut flour
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
½ teaspoon all-spice
1 teaspoon ground ginger
½ cup coconut oil
2/3 cup maple syrup
2/3 cup soymilk
2 teaspoons vanilla extract
½ teaspoon sea salt
2 cups finely grated carrot
½ cup pineapple crushed
1 cup walnuts toasted and chopped


Preheat the oven at 350 degrees.
Sift flour, baking powder, baking soda, spices and salt into a bowl.
Mix oil, maple syrup, soymilk, and vanilla extract in a bowl with a whisk.
Add the wet ingredients into the dry and mix together to form a batter. Add the walnuts, carrots and pineapple and mix gently.
Pour the batter into 2, 8 inch, oiled cake tins and bake for 25-30 minutes.
Set aside to cool.
Put some of the orange frosting  on top of one layer and place the other layer on top. Cover top of cake with the rest of the frosting and garnish with toasted walnuts and grated carrot.

Orange Cashew Cream


2 cups cashews soaked overnight
2 ½ teaspoons orange zest
Juice of a lemon
½ cup almond milk
1/3 cup maple syrup
1 teaspoon vanilla extract
Pinch sea salt

Drain the cashews.
Place all the ingredients into a blender and blend until smooth.

Lemony Pasta

I just finished giving a Summer Cooking Class and thought I would share one of the recipes with everyone. I found this pasta dish, light, refreshing, simple and delicious. I suggested baby arugula as the greens but actually used some wonderful baby kale which was fabulous. 

Enjoy and happy summer!












1 packet whole-wheat pasta (spaghetti or angel hair would work best)
Swig of extra virgin olive oil
2 cloves garlic, thinly sliced
2 teaspoons fresh ginger grated
1 teaspoon fresh lemon zest
3 cups baby arugula or greens of choice
Salt and pepper
Juice of half a lemon
4 tablespoons toasted sesame seeds
2 tablespoons chopped fresh basil


  • Heat a swig of olive oil in a skillet over medium heat. Add the garlic and saute for about 2 minutes, until the garlic is just lightly browned and the oil is infused. Stir in the lemon zest and ginger, and remove from the heat.
  • Meanwhile, cook the pasta in salted water until al dente. While the pasta is cooking, place the arugula in a large bowl. Save a cup of the pasta cooking water. Drain the pasta and immediately pour it over the arugula. Add the infused oil, pasta water, and season with salt and pepper. Toss until some of the arugula is just slightly wilted and then add the lemon juice.
  • Serve topped with toasted sesame seeds and basil.