Raw Carrot Cake

The last piece of cake standing after a vicious two-day assault. Dehydrated and looking shabby, but still delicious.

Raw desserts are some of my favorites, especially in the heat of summer. Their sweetness comes from dried fruit and non-refined sugars, and they are packed with nuts, fresh fruits and vegetables, too. They are full of nutrition and almost virtuous. They still pack a calorie wallop, though - one serving of this cake is about 300 calories. But it’s filling and one slice is usually enough.

The salt in the recipe helps to wilt the carrots so that they’re not too crispy. Finely grating the carrots would give the cake a smoother texture. I love the orange flavour, but if you aren’t a citrus fan you can leave it out and substitute water for the orange juice.

This recipe comes from Julie, who is Tracey’s mom’s friend. Thanks for sharing it.

Raw Carrot Cake
makes 10 servings

3 cups grated carrots
2 cups ground walnuts (or pecans)
1/4 cup chopped raisins
1 tsp nutmeg
1 1/2 tsp mixed spice (or 1/2 tsp each cinnamon, ginger and clove)
1/2 tsp salt
1 tsp orange zest
1/2 cup desiccated coconut
1 cup dates blended
1/2 cup orange juice

Blend the dates and orange juice into a wet paste. Combine all the ingredients in a large bowl and squeeze with your hands to mix well before pressing firmly into an ungreased cake tin. Put it in the fridge for an hour or so to firm up a little. The chilled cake is quite moist.

Icing
1 cup raw cashews (soaked)
1/3 cup water
2 Tbsp agave syrup
1 Tbsp coconut oil
pinch of salt
vanilla

Process cashews until finely ground, then add the wet ingredients, adjusting the water to get an thick glaze-like consistency. Spread over chilled cake.

Posted by kuri at June 10, 2010 09:53 AM