Sunday, June 10, 2012

Raw Carrot Cake

Worth Making, and worth eating- even in hot weather :)

This recipe is stolen from adapted from Forks over Knives. I also highly recommend the movie.
It makes a good desert and a complete meal if served over green or after beans.

Raw Carrot Cake

soak: 2 cups raisins in water until plump (if you are impatient you can soak while you grind the carrots and nuts, then add in the raisins and some raisin water.)
Shred/grind: 4-5 carrots, 4 cups walnuts- and then the raisins.

Add to ground stuff:
1 cup shredded coconut
2 TBS tahini
Splash of Maple Syrup
2 tsp vanilla
Cinnamon (to your taste)
allspice or cloves

Mix well then press into a spray oiled pan- wet hands work well to press it. Chill it while you make the frosting.

1 c cashew butter
fat squeeze of lemon juice (1-2 fresh lemon juice if you are a raw purist)
1/4 maple syrup
1 tsp vanilla
1/2 c water- enough to blend to the consistency you like.

I used a hand blender to mix this together.

Put frosting on the cake and be light handed while serving or cake will happily fall apart (but it's still yummy).

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