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Delicious Carrot Cake from the Raw Diet

Just wanted to share this delicious carrot cake recipe for Raw Diets. It is from the Beautiful on Raw website. Hope you enjoy!!!

Clever Carrot Cake

This guilt inducing dessert has been transformed into a raw creation devoid of forbidden calories. Carrot cake is made with carrots, walnuts, almonds, shreds of coconut and cinnamon. It is glazed with creamy cashew frosting in place of the usual artery clogging cream cheese. Its intense nourishment, opulent look and celestial taste usually elicits cries of "It tastes better than baked".

7 carrots
1 cup almonds, soaked overnight
11⁄2 cups walnuts
1⁄2 cup flax seed, soaked overnight
1 cup shredded coconut
1 cup raisins
3 tablespoons whole psyllium powder
1 teaspoon vanilla
1 cup raw honey
natural waxed paper

Process carrots, almonds, 1 cup of walnuts, and flax seed
through Champion Juicer using the solid plate, or process in
a food processor (you could instead use a powerful blender). Transfer mixture to a large bowl. Stir in
shredded coconut, raisins, psyllium powder, vanilla, and
honey, and mix well with a spoon. Cut a long strip of natural
waxed paper 2 inches wide and apply along the wall of
springform pan. Press mixture firmly into 10-inch springform
pan. Refrigerate for two hours.

Icing
1 cup raw cashews, soaked overnight
1 cup raw honey
juice of 1⁄2 lemon
1 teaspoon vanilla
Blend cashews, honey, lemon juice, and vanilla in Vita-Mix
until mixture is thick and creamy. Unmold cake from springform
pan and place on a serving platter. Ice top and sides of
cake and garnish with walnuts. Using a sharp knife or vegetable
peeler, peel a carrot into spiral strips and make several
cones for decoration.

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Replies to This Discussion

Permalink Reply by Schay on February 15, 2012 at 4:09am

I have made it and it was delicious and so easy to make!

Hope you enjoy!!

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Permalink Reply by yvette Soler on February 27, 2012 at 10:36am

I love raw carrot cake! Thank you so much for the recipe. I am going to try it. :)

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Permalink Reply by Schay on March 1, 2012 at 5:44pm

You are welcome! Hope you enjoy it.

Love, Light and Harmony

Schay

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Permalink Reply by Carol Fazakas on March 1, 2012 at 7:52pm

Hi Schay ~

Thank you for posting this wonderful recipe.

I have a question that I hope you can help me wiht. My son is a diabetic.and there is a lot of honey inthis recipe between the cake and icing. Do you have any suggestions for substituting and keeping the balance inthe recipe?

Thank you for any help.

Love's sweet blessings to you ♥ Carol

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Permalink Reply by Schay on March 2, 2012 at 2:06am

Hi Carol

Thank you this is a great question. Nature's Hollow has a sugar free honey substitute that is made with Xylitol which has few calories and is low on the glycemic index. They also have some other products, such as, sugar free syrup, ketchup, preserves, and bbq sauce. You can find them on www.netrition.com. They say these are suitable for diabetics. I have not tried them however so would carefully read the labels first as I am sure you would. If you try it I would be interested to know how it turns out with the sugar free honey.

Have a lovely and blessed weekend.

Love, Light and Harmony

Schay

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Permalink Reply by Carol Fazakas on March 2, 2012 at 6:18am

Hi Schay ~ Thanks for your input. So many low gycemic products are laden with toxins. We have been using Stevia as it is one safe one. The problem with using it in this recipe comes form the fact that the honey has volume and stick-together-ness about it that Stevia doesn't have.

How many servings would you say were in this cake?...so that we can figure out sugar content per serving.

If we just reduced the honey by half would the recipe be sweet enough?

Thank you for your help.

Love's blessings to you ♥ Carol

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Permalink Reply by Schay on March 2, 2012 at 8:03am

I agree with you completely on that one. That is why I mentioned the Xylitol. Stevia is definately the safest one and the only one I use. I included the honey substitute because of the consistency factor. The soaked flax seed actually makes it stick together. Also I have used filtered water to substitute when I didn't have enough honey for moisture content. Just add water when you add the ingredients to your juicer or food processor. It makes approximately 16 servings. It should have PLENTY of sweetness if only half of the honey is used.

I hope that this is helpful and that you enjoy it.

Love, Light and Harmony

Schay