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