Health knowledge made personal
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Cake:
Grate the carrots in thefood processor. Set aside in a mixing bowl. Then place pitted dates,walnuts and apricots in the food processor. Blend until chopped and mixedtogether, but not so much that it turns into a paste. Add this mixture to theshredded carrots and combine in the mixing bowl. Addthe spices to the mixture.Slowly fold in the shredded coconut.  Then with your hands,mold the mixture into your desired cake shape, or press into a cake pan. You could also press it into mini cupcakes or balls. (The mixtureshould be sticky enough to do this - if it isn't you can put it back into thefood processor and blend it together more.)  Raw Cream CheezeFrosting:
Drain the cashews andadd to the food processor. Blend until creamy - add the spring water togain the desired consistency (don't add too much). Add lemon juice, rawhoney, sea salt. Blend again. You want to adjust the amount of seasalt and raw honey/agave until you have the cream cheeze taste that you desire.The lemon and sea salt are what give cashews the "cheeze" taste. The honey/agave gives it the cream cheeze frosting taste. I addedthese slowly so that I didn't over do either one. Add the frosting to yourcarrot cake!  Decorate however youlike! I went with raisins and an extra sprinkle of nutmeg and cinnamon.   Can you say yum? |
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I have a thing forcarrots. I eat them by the bag...so much so that I'm surprised I don'tlook like a bunny. What could possibly be better than carrots?! Other than, Raw Carrot Cake!!!!!!!!!