Monday, June 3, 2013

Raw Carrot Cake

Inspired by Living Light Culinary Institute

3 lbs. apples, cored and grated through food processor

2 cups dates, seeded & chopped

Approximately 1 lb. dried apple,  ground in food processor with “S” blade @ 2 cups packed

Approximately 1 lb. dried pineapple, ground in food processor  with “S” blade @ 2 cups packed

8 medium size carrots, grated in food processor

1 cup ground walnuts

1 cup unsweetened shredded coconut

1/4 cup ground cinnamon

1/2 tsp. ground nutmeg
Place grated apples in nutmilk bag or cheesecloth and gently squeeze out excess liquid.
Place all  apples and remaining ingredients except walnuts in large bowl and mix using hands.
Pulse mixture by batches in food processor using the “S” blade, DO NOT OVER PROCESS!
Remove from processor and place back in large bowl, add walnuts and mix well with hands.
Firmly press half the mixture into two 8- or 9- inch spring form pans lined with parchment paper.
Allow cake to set in refrigerator at least 2 hours.
Remove cake from the pans and place on cake stand or platter, frost with Cashew Cream Cheese Frosting.
Cashew Cream Cheese Frosting:

2 cups cashews, soaked

3/4 cup water

2/3 cup light agave syrup

1/2 cup coconut oil, melted

1/4 cup lemon juice

1 Tb. vanilla

pinch of salt


Blend all ingredients in blender or food processor until smooth. Chill for at least 1 hour.

From by Charmaine Vierra

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