Rich & Raw Carrot Cake

Just came out of the freezer

I love to drink my flesh carrot juice first thing in the morning.  Then 9 months ago, I decided to scout around for a good carrot cake recipe.  Guess what?   I finally found one and modified it to feed my 'craving' and delight my palate!

This mouth-watering home made carrot cake is totally devoid of calories!  It is made with raw carrots, raw walnuts, raw almonds, shreds of fresh coconut and ground cinnamon. It is glazed with creamy cashew frosting in place of the usual artery clogging cream cheese. It's a great source of vegetarian protein and good fats. Its intense nourishment, opulent look and celestial taste usually elicits cries of "It tastes better than baked".

Ingredients

• 7 carrots
• 1 cup raw almonds, soaked overnight*
• 11/2 cups raw walnuts
• 1/2 cup flax seed, soaked overnight
• 1 cup fresh shredded coconut
• 1 cup natural raisins  
• 1 teaspoon cinnamon powder
• 3 tablespoons psyllium powder
• Vanilla beans from 1 vanilla pod
• 1 cup raw honey
• natural waxed paper 

Preparation 1

• Process carrots, almonds, walnuts, cinnamon powder, vanilla beans and flax seeds through a powerful blender.
• Transfer mixture to a large bowl. Stir in shredded coconut, raisins, psyllium powder and honey, and mix well with a spoon. 
• Cut a long strip of natural waxed paper 2 inches wide and apply along the wall of a 10-inch spring form pan.
• Press mixture firmly into the spring form pan. 
• Refrigerate for two hours. 

Icing

• 1 cup cashews, soaked 2-4 hours
• 1 cup raw honey
• Juice of 1 lemon
• Vanilla beans from 1 vanilla pod

Preparation 2

• Blend cashews, honey, lemon juice, and vanilla beans in blender until mixture is thick and creamy. 
• Unmould cake from the spring form pan and place on a serving platter. 
• Ice top and sides of cake and garnish with walnuts.
• Allow to thaw for a further 30 mins.
• ENJOY!  

* Soaking nuts enables the phytic acid in nuts to break down and easily absorb in the intestine.  Also neutralizes the enzymes allowing for proper digestion.


©Joy Madden, September 2012