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Raw Carrot Cake
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Description
This is a flour-less, gluten free, sugar free version of the classic cake. It is absolutely delicious!
Ingredients
- 3-½ cups Raw Carrots, Grated
- ½ cups Walnuts
- ½ cups Dates(pitted And Soaked)
- ½ teaspoons Cinnamon
- ⅛ teaspoons Nutmeg
- ¼ teaspoons Ginger
- ⅓ cups Raisins(soaked)
- 2 cups Raw Cashews (soaked For An Hour, Then Drained)
- 8 whole Pitted Medjool Dates, Can Add 2 More If Needed
Preparation
FOR THE CAKE:
In a large mixing bowl, grate the carrots til fine.
Blend walnuts with the dates and the spices in a food processor until smooth.
Add the carrots back to the walnut mixture, blend until well combined.
Stir in the raisins and put in a glass cake or brownie pan.
8 x 8 inches.
FOR THE FROSTING:
In a food processor or blender blend the soaked cashews with the dates for the frosting until smooth and creamy and chill in refrigerator while you make the cake.
It’ll thicken up.
Frost the cake and refrigerate (will be like a thick pudding) or dehydrate for 10 hours (5 on teflex sheet, 5 on mesh screen will be more cake like)
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