Raw Food Carrot Cake
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
RAW CARROT CAKE
Make and share this Raw Carrot Cake recipe from Food.com.
Provided by Sweet Potato Soul
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a food processor combine dates, coconut, walnuts, cinnamon, sea salt, and ginger. Pulse until combined, but still a hearty crumbly texture.
- Add the shredded carrot and coconut water, and pulse 5 times.
- Remove the blade from the food processor, and add the raisins.
- Use a wooden spoon to stir the ingredients together. The batter will be sticky, but don't worry. It will firm up a bit in the fridge.
- Draw a 5-inch circle diameter circle onto 2 sheets of parchment paper. For this I traced a Pyrex bowl.
- Place the parchment paper onto your counter, pencil/pen side down.
- Scoop half of the carrot cake batter into the center of the circle, and smooth down with a spatula to make a cake layer. It should be about 1 inch thick.
- Do this with the other circle and remaining batter.
- Place the two halves into the fridge to firm for at least 30 minutes.
- To make the icing combine the coconut cream, agave, and flour in a standing mixer and whip until fluffy and creamy. Or use a hand mixer to do this.
- Place in the fridge to firm for at least 20 minutes.
- Ice one of the cake layers with half of the icing.
- Top with the other cake layer, and top with the remaining icing.
- Garnish with thick shreds of coconut and a sprinkle of cinnamon on top, then serve!
- Form into 2-3 tablespoon sized balls. Roll in extra coconut shreds, and place in the refrigerator to firm, or serve immediately.
Nutrition Facts : Calories 526.6, Fat 37.8, SaturatedFat 22.3, Sodium 55, Carbohydrate 48.9, Fiber 8.4, Sugar 37.3, Protein 5.9
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