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Categories:
carrot walnuts raisins coconut sunflower seeds honey vanilla cinnamon water cashews lemon juice honey vanilla water
Viewed: 27 - Published at: 6 years agoIngredients
- 1 cup carrot (roughly chopped)
- 2 cups walnuts
- 1 cup raisins
- 12 cup dried shredded coconut
- 1 tablespoon sunflower seeds
- 18 cup honey, agave nectar or 18 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 12 tablespoon water
- 1 cup cashews
- 2 tablespoons lemon juice
- 18 cup honey, agave nectar or 18 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon water
Method
- Place carrots in food processor by themselves.
- Process them very briefly - just to reduce them to littler chunks - about the size of pieces of popped popcorn.
- Leave carrots in food processor.
- Now add all cake ingredients into food processor.
- Process briefly and slowly, stopping to monitor the process.
- You want to get the texture seen in the above pictures - you want to be able to see small chunks of carrots, walnuts, etc.
- Do not over-process!
- Press cake down into a cake pan or square baking dish.
- Alternatively, you can shape the raw carrot cake mixture into a "cake" shape on a plate using your hands.
- Place all icing ingredients into a high-speed blender and blend until smooth.
- Ice cake.
- Refrigerate this raw carrot cake recipe for at least two hours.
- The cake and the icing will both harden up a bit in the fridge.
