Raw Food - Carrot Cake

Name: Raw Food - Carrot Cake
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 cake
Ingredients: 236.59 ml carrot (roughly chopped); 473.18 ml walnuts; 236.59 ml raisins; 118.29 ml dried shredded coconut; 14.79 ml sunflower seeds; 29.57 ml honey, agave nectar or 29.57 ml maple syrup; 4.92 ml pure vanilla extract; 4.92 ml cinnamon; 7.39 ml water; 236.59 ml cashews; 29.58 ml lemon juice; 29.57 ml honey, agave nectar or 29.57 ml maple syrup; 4.92 ml vanilla extract; 4.92 ml water

Submitted by Wendy's Kitchen

"Another RAWTARIAN recipe to try for this Friday night!"

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Ready In:: 10mins
Ingredients:: 14
Yields:: 1 cake

ingredients

236.59 ml carrot (roughly chopped)
473.18 ml walnuts
236.59 ml raisins
118.29 ml dried shredded coconut
14.79 ml sunflower seeds
29.57 ml honey, agave nectar or 29.57 ml maple syrup
4.92 ml pure vanilla extract
4.92 ml cinnamon
7.39 ml water
Icing ingredients
236.59 ml cashews
29.58 ml lemon juice
29.57 ml honey, agave nectar or 29.57 ml maple syrup
4.92 ml vanilla extract
4.92 ml water

directions

Place carrots in food processor by themselves. Process them very briefly - just to reduce them to littler chunks - about the size of pieces of popped popcorn. Leave carrots in food processor.
Now add all cake ingredients into food processor. Process briefly and slowly, stopping to monitor the process. You want to get the texture seen in the above pictures - you want to be able to see small chunks of carrots, walnuts, etc. Do not over-process!
Press cake down into a cake pan or square baking dish. Alternatively, you can shape the raw carrot cake mixture into a "cake" shape on a plate using your hands.
Place all icing ingredients into a high-speed blender and blend until smooth.
Ice cake.
Refrigerate this raw carrot cake recipe for at least two hours. The cake and the icing will both harden up a bit in the fridge.