
This raw carrot cake recipe is delicious and simple, comprised of two parts: the carrot cake itself and the carrot cake icing.
Let us know what you think!
Carrot Cake Ingredients
- 1 cup almonds (soaked)
- 3/4 cup dates (soaked)
- 1 cup carrot pulp
- 3/4 cup carrot juice
- 1 grated carrot
- 1 tbsp ginger
- 1 tbsp orange zest
- 1 tbsp lemon zest
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup raisins
- 1/2 cup walnuts or dry shredded coconut
- 1 tsp lemon juice
Carrot Cake Directions
- First if you don’t have carrot juice and pulp, juice the carrots and get that part ready.
- Next put the almonds and dates in a food processor and grind fine, until it forms a ball.
- Put it in a bowl with the carrot juice, carrot pulp, spices, zests, lemon juice and grated carrot. Stir until thoroughly mixed.
- Add the raisins and walnuts or coconut to get the carrot cake. Form a circle or square or shape of choice on the plate.
Icing Ingredients
- 3/4 c cashews (soaked)
- 2 dates (soaked)
- 1 orange (juiced)
- 1 tsp orange zest
- 1-2 tbsp lemon juice
- 1/4 vanilla bean
Icing Directions
- Put ingredients in a food processor until smooth and creamy.
- Check taste — if delicious, move on; if not, add more dates, more lemon, more cashews, whatever.
- When it’s how you like it, put it on the cake.
If you want to get fancy, you can decorate it with strawberries, raspberries, coconut, flowers, zest, spices — anything you want!
Enjoy!