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.
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
Grind walnuts in a food processor until fine and transfer to a large mixing bowl.
Place dates and raisins in a food processor and process until fine and transfer to the mixing bowl.
Place quick oats and oat bran in food processor and process until fine and transfer to the mixing bowl.
Cut carrots into small chunks and process in food processor or blender until smooth and transfer to the mixing bowl.
Add all other ingredients and mix together well with hands.
Transfer to a spring form pan and pack down well.
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.
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)
Transfer all ingredients into a blender and blend together until very smooth and creamy.
Spread a thick layer onto and all around the cake.
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.