I recently received a Raw Carrot Cake Recipe from a friend, and decided to make it and bring it to a Sunday afternoon gathering (for a group that had probably never heard of raw carrot cake before I showed up with it).
I’d say it was a smash hit!
I got lots of positive feedback (some of my blog readers were at the event!), and later that same week, I got a request for the recipe!
You loved it, so you got it!
Let me know when you make this treat at home! Yay for healthy RAW cake! (Yes, this really is healthy!!)
Raw Carrot Cake
- 1 – 1.5 c. organic rolled oats
- 1/4 tsp. sea salt
- 1 c. organic raw nuts, chopped (e.g. walnuts are nice)
- 3 Tbs. honey (raw is best)
- 2 – 2.5 c. carrot pulp (which you can get from juicing)
- 1 granny smith apple pulp (also from juicing)
- 1 – 2 c. organic dates, finely chopped
- 2 tsp. organic vanilla extract
- cinnamon, to taste (about 1/4 tsp.)
- stevia, optional (if a sweeter taste is desired)
- 1 c. organic raw cashews, soaked (I recommend soaking overnight in room temperature water to activate the raw enzymes without adding heat; however, the original recipe I received mentioned soaking them in hot water while you are making the cake, so that is an option too. Regardless, be sure to drain the nuts before using in the recipe.)
- 4 – 6 Tbs. raw honey
- 1/2 – 1 c. coconut (one suggestion is to use 1/3 c. fresh frozen coconut and 1/3 c. organic unsweetened coconut; if you want to use fresh coconut rather than shredded or frozen, check out my post on how to open a coconut and scrape out the white inside part for fresh, raw coconut!)
- juice of 1 organic lemon
- 1 tsp. organic vanilla extract
- stevia, optional (if sweeter taste is desired)
For the cake: Process rolled oats in a blender, food processor, or coffee grinder until oats are tiny bits, but not yet as fine as actual flour. Combine oat bits with the remaining cake ingredients, mixing well. If mixtures seems dry, add a small amount of apple or carrot juice (from your juicing to get the pulp). Spread into small casserole dish.
For the icing: Blend the cashews and lemon juice in the food processor. Remove to a bowl and then add remaining icing ingredients, mixing with a fork until smooth.
Frosting the cake: Spread icing over cake. Keep refrigerated until served.
One final note…here’s what happened when one blog reader tried the cake at the gathering I attended. You can see the pictorial progression below as she takes a bite of this delicious, healthy dessert!
Haha! I loved this expressive visual!
And who knows? Once you try this carrot cake, you might find this exact thing happens to you too!