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    You are in: Home / Recipes / Carrot & Orange Cake With Cashew Cream Icing Recipe
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    Carrot & Orange Cake With Cashew Cream Icing

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on March 11, 2010

      Loved it, loved it, loved it!!! I made this exactly as written and it was perfect ... even before I finished it and topped with the icing! We'll be making this often! Thank you for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 07, 2008

      LOVED IT...Great recipe, love the spice blend...used my nut/seed grinder and the old mortar and pestle to get the caraway seeds I buy in bulk to the right grind grade to my liking...used my food processor to do the mixing at the start and went in with the wooden spoon and elbow grease to finish off...placed it in a shaped mold pan (i like to do that with RAW cakes ...it helps my presentation in case the cut pieces aren't "perfect" in a "martha" way... however this cake slices nicely :))...decorated the top with nuts and dried fruit...THE ICING IS HEAVENLY!!!! -THANKS so much Chef JoeyZ. for a superb recipe!! NUM-YUM!!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 06, 2008

      I went to a friend's for dinner yesterday and she served this for dessert. It is fabulous! She sent the recipe home with me and I'll definitely be making this one often.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2008

      I made this recipe as cupcakes and then took them to a college class to expose the students to raw foods. Two people asked me for the recipe! This is a delicious dish to serve to people trying raw food for the first time. They were very surprised to learn the icing was cashews and not cream cheese!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2008

      This is really tasty and the frosting is totally wow! (probably the coconut butter!) The texture isn't cake-like, but it really tastes good. (Maybe expecting "cake" to have a cake-y texture is a raw foods newbie mistake?) I made half a batch and only wanted to use as much spices as truly needed. I used 1/2 tsp cinnamon, 1/8 tsp cardamom, and about 1/16 tsp each of ginger, nutmeg, and cloves. Oh, and I used honey because I don't have agave. Thanks for the great recipe! I made it for my birthday cake! :) (Also it was a tag for Healthy Choices ABC.)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2011

      I'm giving this five stars before even trying it! I'm experimenting more and more with raw foods, and the one puzzler was how to do sweets...I think that this, cut into small bite-sized squares, will be a perfect offering at morning coffee gatherings, or bridge parties. Thanks!

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    Nutritional Facts for Carrot & Orange Cake With Cashew Cream Icing

    Serving Size: 1 (111 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 340.2
     
    Calories from Fat 242
    71%
    Total Fat 26.9 g
    41%
    Saturated Fat 6.8 g
    34%
    Cholesterol 0.0 mg
    0%
    Sodium 172.5 mg
    7%
    Total Carbohydrate 24.2 g
    8%
    Dietary Fiber 4.9 g
    19%
    Sugars 13.6 g
    54%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    mixed spice

    agave syrup

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