Raw Carrot Cake Food
RAW FOOD - CARROT CAKE
Make and share this Raw Food - Carrot Cake recipe from Food.com.
Provided by Wendys Kitchen
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 3430, Fat 249.2, SaturatedFat 51.8, Sodium 1007.4, Carbohydrate 290.9, Fiber 38.1, Sugar 179.7, Protein 67.5
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- Line an 8x8 baking dish (or equally sized pan) with parchment paper letting the edges hang over the sides of the pan.
- By hand or with a food processor using the grating attachment, shred the carrots. Place them in a large bowl and set aside. Clean out the food processor and switch to the blade attachment. Blend together the walnuts and dates into a uniform crumb; it should sticks together when pressed between your fingers. Add carrots, coconut, spices, and salt and blend again, scraping down the sides as needed, until the carrots are fully incorporated.
- Press the cake into the prepared pan, smooth over the top, and place in the freezer while making the cream cheese frosting.
- To make the cream cheese frosting, combine cashews, water, agave nectar or maple syrup, vanilla, salt, and lemon juice in a high-powered blender. Blend until silky smooth. Add coconut oil and blend to combine. Pour onto the chilled cake and smooth the top. Cover in plastic wrap and freeze for at least 2 hours.
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- Prepare the carrot cake. Add the walnuts into a food processor and pulse until the walnuts are finely ground but still have a little bit of texture. Be careful not to over-process the walnuts, Add the shredded coconut, coconut oil, lemon juice and lemon zest, vanilla extract, spices, and salt, and pulse a few times to combine. Once semi-fine meal is achieved, add one date at a time through the feed tube of the food processor while the food processor is running. The carrot cake mixture should be a little bit crumbly, but stick together when pressed in between your fingers. Lastly, using a spatula, fold in the coconut flour and carrots.
- Shape the carrot cake. Divide the carrot cake mixture in half. Transfer the first half of the mixture into a greased 6-inch/15-cm springform pan (if you're using using anything other than a springform pan, line it with parchment paper for an easier removal), and press it into an even layer. The top of the cake should be smooth and leveled. Transfer the cake into the freezer and let it chill for a minimum of 10-15 minutes. Repeat with the other half of the mixture. Note: if you only have one 6-inch/15-cm springform pan, let the first layer of cake chill first. Then carefully remove the cake from the pan, transfer it into a round cake board, and place it back into the freezer. Clean the springform pan, grease it once again, and repeat the steps above with the other half of the carrot cake mixture.
- Prepare the frosting. Add the cashews, coconut cream, coconut oil, maple syrup, lemon juice, and vanilla extract into a high-speed blender, and blend on high until smooth and creamy.
- Assemble the cake. With the carrot cake layer still in the springform pan, pour the first half of the frosting onto the cake and tap out any air bubbles. Transfer the springform pan with the cake back into the freezer to let the frosting firm up slightly, about 30 minutes. Then place the second carrot cake layer on top of the frosting and gently press it into the frosting to make sure it's really on there. Pour the second half of the frosting on top of the cake and tap out any air bubbles once again.
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