Raw Carrot Cake
Raw, healthy and delicious! My Kids really loved it!
So tasty I had to keep reminding myself that this is raw and healthy!
If it wasn’t for restraining ourselves, we would have finished the whole cake in the one sitting.
Cake
Ingredients:
1 Cup Walnuts, ground
1 Cup dried fine desiccated coconut
1 cup dates, pitted and ground in food processor
¾ cup raisins, ground
1/3 cup Chia seeds, grind in coffee grinder
1/2 cup Quick Oats, grind
1/4 cup Oat bran, grind
5 cups finely ground carrots (grind in food processor/blender until smooth)
1 tsp coriander
½ tsp cardamom
Method:
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Grind walnuts in a food processor until fine and transfer to a large mixing bowl.
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Place dates and raisins in a food processor and process until fine and transfer to the mixing bowl.
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Place quick oats and oat bran in food processor and process until fine and transfer to the mixing bowl.
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Cut carrots into small chunks and process in food processor or blender until smooth and transfer to the mixing bowl.
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Add all other ingredients and mix together well with hands.
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Transfer to a spring form pan and pack down well.
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Refrigerate overnight to allow the cake to set. The oats and ground chia seeds will help absorb the moister and gel with the carrot juice.
Note: The cake pictured above is from only using half the cake recipe, as I was experimenting and was not sure how it would turn out, but it turned out so good that I regretted not making the full version.
Cream Frosting
Ingredients:
2 Cups raw cashews, soaked overnight or for at least 4 hours
2 Lemons, juiced
2/3 cup raw honey
1 tsp Vanilla extract (optional)
Methods:
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Transfer all ingredients into a blender and blend together until very smooth and creamy.
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Spread a thick layer onto and all around the cake.
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Decorate with sprinkles of crushed peanuts, walnuts or anything you prefer.
Note: This cream frosting is so delicious you may like to double it as I did, so that you can have a little extra on the side for those that may like to have extra.