Raw Carrot Cake
Servings: 8
Preparation Time: 30 minutes
Ingredients:
Cake:
- 1 cup shredded raw carrots
- 1 cup raw walnuts
- 1 cup raw Medjool dates, pits removed
- 1 cup dried unsweetened coconut
- 1 teaspoon vanilla extract
- 1/2 teaspoon Chinese five spice
- 1/3 cup raisins
- 1/3 cup chopped raw walnuts
Icing:
- 1 cup raw cashews or macadamia nuts
- 2 tablespoons Virgin Coconut Oil
- 2 tablespoons maple syrup or honey
- 2 teaspoons vanilla extract
- pinch salt
- 1 tablespoon water, add more as needed
Directions:
Carrot Cake:
Finely chop the carrots into a quick shredded carrot-style in the food processor, and then scoop into a bowl. Puree 1 cup walnuts in the food processor. Add in 9 Medjool dates into the pureed walnuts, and then blend into a sweet paste. Add walnut/date paste into bowl with the grated carrots, stir, and mash in together. Add in dried coconut, vanilla, and five spice. Next, add in raisins and 1/3 cup chopped walnuts. Mix until well incorporated. Shape the carrot cake with your hands onto a plate; it will be easy to shape into a cake mold. Chill in the fridge to help firm up.
Icing:
Blend all ingredients together in a high-speed blender or food processor. It may also help to soak your cashews for an hour prior to making for easier blending. If you soak the cashews, expect to use less water in blending.
Recipe and photo submitted by Betty, Willamina, OR.
