1/1 Photo of Carrot & Orange Cake With Cashew Cream Icing
Chef Joey Z.'s Note:
My DH is supplementing his diet with more raw foods and he asked me to make him a carrot cake with icing. I found this recipe on the Raw Chef site and tweaked it a little to suit my tastes. Its really good, and a little goes a long way as holds true with most raw foods. The reason raw food goes further then cooked IMHO is that the enzymes in the food are "alive", and because of this the ability for your body to process and digest them is better. You get the full nutritional benefit from the food when its raw. The satisfactory factor goes up when you eat raw. Please use organic where ever possible. NOTE: I didn't include the soaking time for the dates and the setting up time for the cake and icing in this recipe.
My Private Note
Units: US | Metric
FOR THE CAKE
- 3 cups carrots (finely grated)
- 2 cups pecans (ground in a food processor)
- 1/4 cup dried apricot (chopped rough and unsulpherated please)
- 1 teaspoon ground nutmeg
- 1 1/2 teaspoons mixed spice (see mixture below in the directions)
- 1 cup dates (soft and made into a paste)
- 1/2 cup orange juice
- 1/2 teaspoon celtic sea salt
- 1/2 teaspoon lemon zest (you could use lime or orange)
- 1/2 cup desiccated unsweetened coconut
FOR THE CASHEW CREAM ICING
- 1FOR THE SPICE BLEND:.
- 23 tablespoons cinnamon.
- 31 teaspoons each ground cardamom and carraway.
- 41/4 teaspoons each nutmeg, ginger and cloves.
- 5FOR THE DATE PASTE:.
- 6If your dates are hard, soak them for about 20 mts. in the orange juice. If your dates aren't soft in 20 minutes leave them in the juice until they are. This is important. Once soft process these in a food processor so that you have a nice paste.
- 7ASSEMBLE THE CAKE:.
- 8In the bowl of a stand mixer slowly mix all the ingredients. Either shape into individual cakes or press into an 8x8" glass pyrex dish.
- 9Put into the fridge and let set up for at least 2 hours or *you can also dehydrate this by placing on a dehydrator sheet for 8-12 hours at 115'F.
- 10FOR THE FROSTING:.
- 11Blend all the ingredients in a high speed blender such as a Vita Mix, until smooth.
- 12Place the frosting in the fridge to thicken up, then ice your carrot cake. You can do this all at once of add a little to each piece. Its up to you.
- 13Garnish the cake with ground nutmeg.
- 14Bon Appetit!
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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
- Total Fat 26.9 g
- Saturated Fat 6.8 g
- Cholesterol 0.0 mg
- Sodium 172.5 mg
- Total Carbohydrate 24.2 g
- Dietary Fiber 4.9 g
- Sugars 13.6 g
- Protein 5.3 g
The following items or measurements are not included: