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Carrot Cake
By Ursula Horiatis
Makes 12 to 16 servings
1 pound of carrots
2 cups pineapple
2 apples
2 ½ cup soaked walnuts
2 cup soaked almond
2 ½ cup pecans
2 cup pumpkin seeds
½ tsp cinnamon
1 cup dates
1 cup raisins
1/3 teaspoon pumpkin spice
3 tablespoons psyllium powder
Frosting:
1-2 cup soaked and blanched Almonds
1 cup dates
½ teaspoon cinnamon
1 pinch clove
1 Thai coconut (this is a young coconut, also called a Jelly coconut.
It has a soft inside and can be found in Asian markets.)
For decoration:
½ cup miniature carrots or coarsely shredded normal sized
carrots
12 to 16 mint leaves
Step 1: Put 1 cup raisins
and 1 cup dates
in the food processor, mix to a paste
Add soaked almonds and mix. Then add 2 cup walnuts, 1 cup pecans and
pumpkin seeds with remaining spices and mix to a paste. Put all in a bowl.
Add ½ cup raisins
but ½ cup pecans and ½ cup walnuts in food processor and
shred to little chunks only (not too fine). Add to dough in the bowl.
Cut carrots into chunks and shred in food processor until fine. Add pineapple
and apple chunks and mix with psyllium powder. Add mixture to the dough
in the bowl. Now mix all together by hand and pour into a spring form.
Step 2: For Frosting: Put the remaining dates,
blanched almonds and coconut meat from the Thai coconut into a blender,
add coconut juice and mix to a cream. Spread the cream over the carrot
cake and decorate with little carrot halves and mint leaves.
Alternative: If you can’t get a Thai coconut, use more blanched
Almonds and water instead. It works as well. The cake will be ready to
serve after at least 2 hours in the refrigerator and keeps fresh for up
to 5 days if stored in the fridge.
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