Raw Carrot Cake Recipe 455
RAW CARROT CAKE
Make and share this Raw Carrot Cake recipe from Food.com.
Provided by Sweet Potato Soul
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a food processor combine dates, coconut, walnuts, cinnamon, sea salt, and ginger. Pulse until combined, but still a hearty crumbly texture.
- Add the shredded carrot and coconut water, and pulse 5 times.
- Remove the blade from the food processor, and add the raisins.
- Use a wooden spoon to stir the ingredients together. The batter will be sticky, but don't worry. It will firm up a bit in the fridge.
- Draw a 5-inch circle diameter circle onto 2 sheets of parchment paper. For this I traced a Pyrex bowl.
- Place the parchment paper onto your counter, pencil/pen side down.
- Scoop half of the carrot cake batter into the center of the circle, and smooth down with a spatula to make a cake layer. It should be about 1 inch thick.
- Do this with the other circle and remaining batter.
- Place the two halves into the fridge to firm for at least 30 minutes.
- To make the icing combine the coconut cream, agave, and flour in a standing mixer and whip until fluffy and creamy. Or use a hand mixer to do this.
- Place in the fridge to firm for at least 20 minutes.
- Ice one of the cake layers with half of the icing.
- Top with the other cake layer, and top with the remaining icing.
- Garnish with thick shreds of coconut and a sprinkle of cinnamon on top, then serve!
- Form into 2-3 tablespoon sized balls. Roll in extra coconut shreds, and place in the refrigerator to firm, or serve immediately.
Nutrition Facts : Calories 526.6, Fat 37.8, SaturatedFat 22.3, Sodium 55, Carbohydrate 48.9, Fiber 8.4, Sugar 37.3, Protein 5.9
RAW FOOD - CARROT CAKE
Make and share this Raw Food - Carrot Cake recipe from Food.com.
Provided by Wendys Kitchen
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Place carrots in food processor by themselves. Process them very briefly - just to reduce them to littler chunks - about the size of pieces of popped popcorn. Leave carrots in food processor.
- Now add all cake ingredients into food processor. Process briefly and slowly, stopping to monitor the process. You want to get the texture seen in the above pictures - you want to be able to see small chunks of carrots, walnuts, etc. Do not over-process!
- Press cake down into a cake pan or square baking dish. Alternatively, you can shape the raw carrot cake mixture into a "cake" shape on a plate using your hands.
- Place all icing ingredients into a high-speed blender and blend until smooth.
- Ice cake.
- Refrigerate this raw carrot cake recipe for at least two hours. The cake and the icing will both harden up a bit in the fridge.
Nutrition Facts : Calories 3430, Fat 249.2, SaturatedFat 51.8, Sodium 1007.4, Carbohydrate 290.9, Fiber 38.1, Sugar 179.7, Protein 67.5
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- Prepare the carrot cake. Add the walnuts into a food processor and pulse until the walnuts are finely ground but still have a little bit of texture. Be careful not to over-process the walnuts, Add the shredded coconut, coconut oil, lemon juice and lemon zest, vanilla extract, spices, and salt, and pulse a few times to combine. Once semi-fine meal is achieved, add one date at a time through the feed tube of the food processor while the food processor is running. The carrot cake mixture should be a little bit crumbly, but stick together when pressed in between your fingers. Lastly, using a spatula, fold in the coconut flour and carrots.
- Shape the carrot cake. Divide the carrot cake mixture in half. Transfer the first half of the mixture into a greased 6-inch/15-cm springform pan (if you're using using anything other than a springform pan, line it with parchment paper for an easier removal), and press it into an even layer. The top of the cake should be smooth and leveled. Transfer the cake into the freezer and let it chill for a minimum of 10-15 minutes. Repeat with the other half of the mixture. Note: if you only have one 6-inch/15-cm springform pan, let the first layer of cake chill first. Then carefully remove the cake from the pan, transfer it into a round cake board, and place it back into the freezer. Clean the springform pan, grease it once again, and repeat the steps above with the other half of the carrot cake mixture.
- Prepare the frosting. Add the cashews, coconut cream, coconut oil, maple syrup, lemon juice, and vanilla extract into a high-speed blender, and blend on high until smooth and creamy.
- Assemble the cake. With the carrot cake layer still in the springform pan, pour the first half of the frosting onto the cake and tap out any air bubbles. Transfer the springform pan with the cake back into the freezer to let the frosting firm up slightly, about 30 minutes. Then place the second carrot cake layer on top of the frosting and gently press it into the frosting to make sure it's really on there. Pour the second half of the frosting on top of the cake and tap out any air bubbles once again.
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- If making the frosting (optional), soak the cashews in hot water for 30 minutes - 1 hour. Then rinse and drain. Add to a high-speed blender along with coconut cream, lemon juice, maple syrup, and vanilla and blend on high until very creamy and smooth scraping side as needed. Cover and refrigerate to chill.
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- To the food processor, add the walnuts, vanilla, salt, and spices. Blend until a semi-fine meal is achieved. Then add dates back in, along with shredded carrots, and pulse in 1-second measurements until a loose dough forms and the carrots are just incorporated. Be careful not to over-blend. You're looking for a pliable dough, not a purée.
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