Raw Food - Carrot Cake
- Ready In:
- 10mins
- Ingredients:
- 14
- Yields:
-
1 cake
ingredients
- 1 cup carrot (roughly chopped)
- 2 cups walnuts
- 1 cup raisins
- 1⁄2 cup dried shredded coconut
- 1 tablespoon sunflower seeds
- 1⁄8 cup honey, agave nectar or 1/8 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1⁄2 tablespoon water
-
Icing ingredients
- 1 cup cashews
- 2 tablespoons lemon juice
- 1⁄8 cup honey, agave nectar or 1/8 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon 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.
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RECIPE SUBMITTED BY
Wendy's Kitchen
Australia
Working mother living in beautiful Sydney, Australia.