One of my favourite cakes pre-paleo/primal was carrot cake. I loved the texture, the nuts, the raisins, and the cream cheese frosting – I guess I loved everything about it. While searching for something similar but flourless, I came across carrot halwa. And since I love Indian food, it was a no-brainer that I’d have to give it a try. Indian desserts tend to be on the sweet side, which I’ve tried to tone down, but I’d still recommend serving this in smaller portions. It’s a hearty and warm dessert with a very unique flavour and texture. A great way to use up some carrots, and minus the honey, feels like a healthier dessert since they’re the main ingredient.
– 2 lbs carrots, peeled and grated
– 500 ml heavy cream
– 1 L water (approx.)
– 5 cardamom pods, gently crushed open
– 1/2 cup honey
– 1 cup golden raisins
Optional Topping / Garnish
– handful of pistachios, chopped
– handful of slivered almonds
– a few pinches of saffron
– whipped cream
1. Put grated carrots into large heavy-bottomed pot. Cover with heavy cream, and add enough water to cover the carrots (I basically use diluted heavy cream as a fatty substitute for milk).
2. Add cardamom pods, stir to mix cream and water in, and bring to a boil. Remember to stir frequently (milk burns quickly!).
3. Reduce heat and cook at a slow boil for 1.5 hours, remembering to stir.
4. Add honey and cook until most of the milk has been absorbed by the carrots (approx. half an hour more).
5. Serve hot, in small bowls with a large dollop of whipped cream (optional). Sprinkle some pistachios, almonds, and saffron on top (optional).