Carrot Cake!

[sarahfae]

I have to give HUGE props to The Sage Avocado for this one.
Her recent post (in addition to our comments/conversation) on Carrot Cake made me almost instantly RUN to my kitchen because I wanted to try my hand at making my own version of raw Carrot Cake.

I have never considered myself to be anywhere close to a "baker", and have never been successful in the kitchen when it comes to baking sweets. Even boxed cakes have turned out horrible when in my hands.
But in spite of my fears I took on the idea of a raw Carrot Cake, and pulled out all the stops.

The results? Well, just wow...


   raw carrot cake - paired with frozen chocolate-banana fudge



Yeah. If you think it looks good, I swear to you it tastes even better! My Mom didn't believe me when I told her it was raw. Eeeeee! I just can't seem to stop being all giddy about this one!!


Not too bad for my first home-made from scratch cake eh?


This may look big, but it's actually only about a six inch cake. Perfect size because it's very decadent and rich.



Raw Carrot Cake with Vanilla/Coconut Frosting
 
2 C Finely ground Carrot - do this in a food proccessor, be sure to squeeze away any  access liquid from the ground carrot - set Carrot aside in a bowl 
1 C finely ground Sunflower Seeds - do this in a coffee grinder if you can - set aside ground sunflower seeds in a bowl

In a food proccessor place: 
5 Medjool dates - pitted
Half of a Coconut - just the meat - (You could sub 1 cup dried coconut instead of the fresh if you'd like to - I will next time because getting the meat out of a coconut is NO fun)
1/4 C raw cane sugar /// or 2-3 tbsp Stevia 
2 tsp All Spice
1 tsp Nutmeg
3-4 tsp Cinnamon
Dash of salt

- Blend/Chop all of the ingredients very well in the food proccessor. 
- Empty contents of food proccessor into a mixing bowl, add the Carrot and ground Sunflower Seeds, folding in until evenly mixed.
- Divide cake batter in half and form into equal sized patties, roughly one inch in thickness.
- Place cakes into food dehydrator for 5 hours, turn them over and dehydrate for another 5 hours.
- Place the cakes in the fridge over night to chill --- while they are chilling they will firm up perfectly.  

Vanilla-Coconut Frosting

2 C raw cashews
4 Medjool dates (pitted)
4 Tbsp Coconut Butter
2 tsp Lemon juice
1/4 C Agave
3 tsp Vanilla
Dash of salt
3/4 C water 

Blend well in food proccessor (for roughly 5 minutes)

 

Comments

[lizardphunk.livejournal.com]

I made the cake and while it tastes wonderful, it's REALLY mushy. :/ I guess you need that dehydrator!

[sarahfae.livejournal.com]

wow! that was fast! one thing i did after frosting the cake was place it in the freezer for about an hour. this chilled the cake and frosting very well...since the frosting is fairly warm after being in the food proccessor for five minutes or so.

i wonder if partially freezing the cake would be a better alternative to not dehydrating it as you've done? it may be worth the try...

and thank you for making it!! i'm always wanting feedback - good or bad, so keep me posted! :)

[lizardphunk.livejournal.com]

It tastes really good. :) Unfortunately I can't fit the plate in my tiny freezer, haha. But you might have a point. It would work very well as an "ice cake". :)

[crescentmuse.livejournal.com]

hmmmm... "mushy" I wonder if this is why Ani Phyo used carrot pulp instead of the whole carrot since she didn't use a dehydrator...

[lizardphunk.livejournal.com]

I'd think so! It would be much better if I'd gotten rid of the carrot-water.

[sarahfae.livejournal.com]

ohhh! thank you for reminding me!! i am so sorry that i forgot to mention that you needed to squeeze away any of the "carrot liquid".
i'm editing the recipe now. :)

[lizardphunk.livejournal.com]

Not problem, it made for a healthy and tasty carrot-pudding-cake. Topped it with some machapowder. :3