Raw-food Carrot Cake

Tue, 16 April 2013

I've just tried this cake OMG it was lovely so thought I'd share...it's well worth a try

Celebrate with a healthy cake!

When you’re looking for that sweet treat to celebrate, try out this healthy and delicious recipe for a raw food carrot cake! It is gluten, sugar and diary free and contains only natural ingredients. It’s simple to do and requires no cooking!

Cake ingredients

6 large carrots
1 3/4 cups sunflower seeds
2 1/4 cups of pitted dates
2 3/4 cups shredded coconut
1 1/2 teaspoons grated nutmeg
3 teaspoons ground cinnamon

‘Icing’ ingredients

1 1/2 cups cashew nuts
Juice of 1 lemon (about 2 tablespoons)
2 tablespoons agave syrup or raw honey
1/2 cup of water as required

To make the cake

Roughly grate the carrots in a food processor, (or juice the carrots and use the pulp)
Place the grated carrots or carrot pulp in a large bowl.
Use a food processor or coffee grinder to turn the sunflower seeds into a fine powder.
Do the same with the dates and mix well.
Mix the carrots, sunflower and date powder, with the nutmeg, coconut and cinnamon.
Make the cake ‘dough’ into whatever shape you choose. You can press it down into any shaped container and smooth off the top with the back of a spoon

To make the icing

Place the cashews, lemon juice, agave and water into blender and blend until smooth
Remember to add the water a little at a time so that it doesn’t become too runny!
Spread the icing on top of the cake

You can eat the cake right away or it will keep for up to four days in a fridge. Enjoy!

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