Carrot Cake


Chef Richard and Chef Vikki compete to see who can create a healthier version of the Savant’s classic Carrot Cake recipe without losing any of the flavor. The Savants are a lively young family whose kids suffer from severe allergies. Ainsley (8) and Luca (5) both suffer from allergies to dairy, peanuts and wheat, which makes it very difficult for mom to find recipes that work for the entire family. While there is a long list of family recipes they could rehab, they find it most difficult to find dessert recipes when it comes time for the kid’s birthdays.

 

CHEF VIKKI’S RECIPE: CARROT CAKE SUNDAE

(Wheat, Dairy, and Peanut Free)

Serves 6

Cook Time 15 minutes

Prep time 45 minutes

 

INGREDIENTS

Carrot Cake Ice Cream:

2 large carrots, peeled and chopped

2 cups unsweetened vanilla almond milk

½ cup maple syrup

2 dates pitted, and placed in warm water

1 teaspoon nutmeg

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

2 tablespoons almond butter

 

Drizzle:

4 ounces or ½ a container vegan cream cheese, at room temperature (Tofutti bran)

1 tablespoon vegan butter, at room temperature

(Earth Balance)

¾ cup powdered sugar, sifted

1 teaspoon vanilla

 

Toppings:

¼ cup shredded unsweetened coconut

¼ bar of dark chocolate, shaved

 

INSTRUCTIONS

Cook the carrots for the ice cream:

Bring a medium pot of water to a boil.  Add the chopped carrots to the boiling water and cook until very soft, about 15 minutes.

 

Soak the dates:

While the carrots are cooking, in a small bowl, soak the dates in warm water.

 

Blend the all of the ice cream ingredients with the cooked carrots:

In a high-powered blender, add the unsweetened vanilla almond milk, maple syrup, soaked dates, nutmeg, cinnamon, vanilla extract, and almond butter. Add the cooked carrots to the blender, and hold the lid with a kitchen towel.  Blend the mixture until very smooth.

Turn on the ice cream maker and slowly pour the blended mixture in. Churn the ice cream for 30 minutes. Once the ice cream is churned, place in the freezer for 15 minutes to chill.

 

Make the drizzle:

In a medium bowl, add the room temperature vegan cream cheese, room temperature vegan butter, sifted powdered sugar, and vanilla.  Beat the mixture with an electric handheld mixer until fluffy. Refrigerate for 5 to 10 minutes.

 

Prepare the toppings:

Using a rasp or vegetable peeler, shave the bar of chocolate into a small bowl.

Add the shredded coconut to a small bowl.

 

Assemble the dessert:

Scoop out the ice cream into bowls, top with the drizzle, shaved dark chocolate, and shredded coconut.

 

Nutritional information: (per serving)

Per Serving (1/6 of recipe)

Calories:          291.4

Protein:           3.372 g

Carbohydrate:      43.6 g

Dietary Fiber:     3.399 g

Total Sugars:      35.4 g

Total Fat:         13.6 g

Saturated Fat:     4.672 g

Cholesterol:       .28 mg

Calcium:           204.5 mg

Magnesium:         34.6 mg

Potassium:         292.1 mg

Sodium:            175.7 mg

Vitamin D:         .834 mcg