Raw Carrot Cake
For the cake
3 cups carrots, finely grated
2 cups pecans, ground in food processor
1/4 cup raisin, roughly chopped
1 teaspoon nutmeg
1 1/2 teaspoon all spice
1/2 teaspoon pink salt
1/2 teaspoon orange zest
1/2 cup raw coconut
**Make the date paste by grinding 1 cup soft dates and 1/2 cup orange juice in a food processor until smooth.
Thoroughly mix all ingredients together in a large bowl.
Shape into individual cakes or press into one large cake, ready to be cut at the end. Place on a dehydrator sheet and dehydrate at 115 degrees F for 8-12 hours. If you don't have a dehydrator, you can simply place the cake into the fridge to set.
For the frosting
1 1/2 cups cashews
1/2 cup water
2 tablespoons raw honey
3 tablespoons coconut oil
1 teaspoon vanilla extract
1/4 teaspoon salt
Blend all ingredients in a high-speed blender until smooth.
Place in fridge to achieve a thicker consistency and spread on cake when you're ready to serve.
Garnish cake with orange rind and fresh fruit.
Another yummy delight I had this week was this easy to make
Chocolate-Walnut Fruit Salad:
|I made this from freshly picked strawberries, green apple, raw walnuts, raw cacao nibs, pink salt, and raw honey. Curbed the craving for something sweet and salty!|
Shortly after I posted the Raw Carrot Cake recipe, I received a message from my friend from Australia made the Raw Carrot Cake that I posted last night! He and his partner are the couple that my best friend, Christina Cretella is carrying a baby for as a surrogate!! So special...
"Yay, my first raw vegan carrot cake! Perhaps it would be better if I had a dehydrator but still delicious and my family actually ate it! The topping is delicious!
Thanks for posting the recipe Dayna."
Christina and I also have had a few new bookings for our Rawk Starz food show! We love it and enjoy being together doing what we love!