HOW BEAUTIFUL DOES THIS CARROT CAKE LOOK?
...It tastes even better.
HAPPY BIRTHDAY Aunty Cathy.
Here's your cake!
I apologize to all my un-raw friends and family but I have to say this is the best tasting carrot cake I have ever had! And even better, is the fact that I came up with this recipe in about 5 minutes. The whole time, I kept my fingers crossed hoping this will even taste like a cake, well, here it is my Raw-mazing carrot cake.
WANT A PIECE OF ME?
This morning I juiced another 5 LB bag of carrot juice and since Nina is always telling me to save the pulp for her salads I thought there had to be something more to do with carrot pulp. I know I can use it for salads and soups but it never occured to me that I could use the pulp for a cake, a carrot cake.
RAW-mazing Carrot Cake:1 cup almond, finely ground (you can buy almond mill from the whole foods market)
1 Tbsp coconut shreds (unsweetened)
1/2 tsp nutmeg (the scent reminds me of my mother around Christmas time .hmmm)
1/4 tsp Cinnamon powder
3 mejool dates, pitted
2 Tbsp currants
pinch of ginger
1/4 + 1/4 cup carrot pulp (left over from juicing carrots, I'm sure you can use fresh carrots too)
1 Tbsp carrot juice
2 Tbsp agave nectar
Blend all in a food processor with an 'S' blade until it starts to stick together.
Frosting:
1/3 cup macadamia nuts
1/3 cup cashews
2 Tbsp coconut oil
1/2 tsp vanilla extract
1 Tbsp agave nectar
Stay Blessed
~B~
