One of our favorites that is going to be in my book! 📖 Recipe below!⬇️Sneak Peek!😇
❤️🥕Raw Carrot Cake🥕❤️ Vegan-gluten free-oil free-salt free-no added sugar-serves 10
6 cups shredded Carrot
2 cups Dates, pitted (soaked 1/2 hour)
1 Lemon, Zest
1 Lemon, Juice
1 Orange, Zest
2 1/2 cups Raisin (soaked 1/2 hour, save water)
1 tsp Cinnamon, ground
1 tsp Nutmeg, grated
1 cup Walnuts
2 cups Cashews, raw
Instructions for the Carrot Cake:
1½ cups raisins, just covered with water for 1 hour, drained but soaking water reserved
1 cup pitted dates, just covered with water for 1 hour, drained
In a food processor, process the drained raisins and dates until finely ground.
In a large bowl, stir together the carrot pulp, spices, walnuts (crush by hand) and zest.
Instructions for the Lemon Cashew Frosting:
2 cups raw cashews, soaked for 1 to 2 hours, drained and rinsed
1 cup raisins, just covered with water for 1 hour, do not drain
1 cup pitted dates, just covered with wate
In a food processor or blender, blend the cashews, raisins and raisin water, dates and date water, and lemon juice until smooth.
Add extra raisin soaking water from cake if necessary to reach your desired creamy consistency.
Take a spring cake pan or round a cake pan and press 1/2 of the cake mixture firmly into the pan. Spread ½ the frosting on top of the first layer.
Repeat with the remaining raw carrot cake mixture and frosting.
Garnish with fresh fruit, nuts, and/or ground cinnamon.
Freeze for a couple of hours to set. Store in the refrigerator.
Gently remove the spring pan to slice and serve. If not using a spring pan, then slice it in the pan as desired for easiest removal of the slices. :) This raw cake always tastes even better the next day!
Enjoy my friends. <3
*Not For Deep Detoxing... Awesome for transitioning and maintenance. 🙌💋