Raw Food Recipe: Raw Carrot Cake

Carrot cake is one of my all time favourite cakes, so it is of course only natural to want to create a raw version and this does not disappoint.

The recipe takes about 20 minutes to make and is the perfect way to use up the pulp you have after juicing your carrots.

Ingredients
Cake
1 cups of walnuts
8 pitted medjool dates
2 cups of carrot pulp (left from juicing) – If you don’t have a juicer, you can grate the carrots but you will have to squeeze as much juice out as you can
1/2 cup of dessicated coconut
2 Tbs of carrot juice
1 tsp of vanilla extract
1 tsp of cinnamon
Pinch of salt
2 tsp of water

Icing
1/2 cup of cashews (soaked for at least 20 minutes)
1/4 cup of water
2 Tablespoons of melted coconut oil
Juice of half a lemon
1 tsp lemon extract

Equipment
Food processor
Blender

Directions
Cake
Place the walnuts, dates, saltand vanilla extract in to the food processer and process until the mixture begins to stick together
Place the mixture in a bowl and add the rest of the ingredients and stir well
Mould the mixture into the shape that you require

Icing
Blend all ingredients togther until smooth and creamy
Layer the cake with the icing