Friday, April 5, 2013

Raw Carrot Cake

My husband had a birthday recently, and asked for a carrot cake.  I've really gotten into making raw desserts lately, and took the opportunity to experiment.  After looking at several recipes, I came up with this one.  It turned out great!! The best part of making raw desserts, is that they last way longer than their baked counterparts. This cake seemed to get better and better as it sat in the fridge.

Raw Carrot Cake

4 cups grated carrots
1/2 cup shredded coconut
1 cup soaked dates*
1/2 cup soaked apricots*
1 cup walnuts
2 cups almond meal
1 tsp vanilla
1 tsp salt
1 tbsp lemon juice
1 tbsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 tsp ginger
2 tbsp maple syrup
1/4 cup coconut oil

- Process dried fruit until broken down

- Add carrot, walnuts, coconut, coconut oil, maple syrup and pulse until broken down and combined

- Transfer to bowl and add almond meal and flavorings

- Mix until combined, separate into 3 equal portions

- Form 3 uniform cake layers on a cookie sheet

- Refrigerate for a few hours
Soaking dried fruit adds moisture and makes for easier processing. Simply cover the fruit with water and let sit for at least 2 hours, then drain water. Also, you can substitute any fruit for the apricots..ex. raisins, prunes, pineapple..etc.

Cashew frosting

2 cups soaked cashews*

1/2 cup maple syrup
1/4 cup coconut oil
1 tsp salt
1 tbsp lemon juice
1 tsp vanilla
Almond milk

- Process all ingredients, adding enough milk to give desired consistency
Soaking nuts makes them easier to break down into a paste. It also makes them easier to digest. Cover them with water, and let them sit for at least 2 hours.

Once your cake layers have sat for a few hours, you are reading to assemble!

The easiest way to frost the cake is with an offset spatula, but any tool for spreading will work.
I used raisins and pecans to decorate, but you can use your imagination!

This is the base recipe, but you can get creative by adding different nuts and fruits to the cake, or spices to the frosting.

No comments:

Post a Comment