RAW GINGER CARROT CAKE

This is THE best carrot cake in the world! A little more complex to make but worth the effort. Recipe from “Everyday Raw Desserts” by Matthew Kenney.  

Wet Ingredients:
3 Cups Date Paste (In a Vita-Mix, combine 3 cups pitted dates, 1 1/2 water, 3 teaspoon lemon juice)
1/4 Cup Ginger Juice
1/2 Apple Juice
2 Tablespoon Vanilla Extract
1/2 Cup Coconut Oil, melted.

Dry Ingredients:
7 Cups Almond Flour
1 Cup Pecans, Soaked and Dehydrated
1 Cup Walnuts, Soaked and Dehydrated
2 1/2 Cups Shredded Carrots
3/4 Cups Raisins, Chopped
2 Tablespoon Cinnamon
1 Tablespoon Grated Ginger
1 Teaspoon Nutmeg
1 Teaspoon Cloves
1 Teaspoon Salt

Ginger Cream Frosting Ingredients:
1 1/2 Cups Cashew Flour
1/2 Cup Macadamia Nuts
1 Cup Almond Milk
1 Cup Agave or Maple Syrup
3 Tablespoon Ginger Juice
1 Tablespoon Grated Ginger
1/4 Cup Lemon Juice
1 Tablespoon Vanilla Extract
1/4 Teaspoon Salt
1 Cup Coconut Oil, melted

Wet Ingredients Process:
In a Vita-Mix thoroughly blend all wet ingredients except for the coconut oil until smooth. Then add the coconut oil and continue to blend until well combined.

Cake Batter Process:
In a mixer or food processor mix the almond flour, pecans and walnuts until thoroughly combined. You want the walnuts and pecans to still be slightly chunky. Mix the carrots, raisins, and spices in the mixing bowl. You do not want to over process these ingredients. Slowly add the wet ingredients. Do not make this cake in a food processor. If you do not have a standing mixer, this recipe is best mixed by hand so that it remains fluffy and crumbly.

Frosting Process:
In a Vita-Mix thoroughly blend all ingredients except for the coconut oil until smooth. Then add the coconut oil and continue to blend until well combined and creamy. Place in the refrigerator for an hour until slightly firm, but still spreadable.

Assembly:
Divide cake batter in half. Press one layer of batter in a 9 inch springform pan and alternate with one third of the frosting. Add second cake layer. Refrigerate until just before serving, remove from springform, and frost with remaining frosting.

 

Comments

  1. Yvgeni says:

    Hi! I really want to make this cake for my freind’s birthday,
    just wanted to make sure whether 7 cups of almond flour is the correct amount? sounds like an awful lot… :)
    thanks! all your recipes are mouthwatering and the website looks fantastic.

  2. Kathleen says:

    Looks delicious! Is the “1/2 coconut oil” 1/2 cup? It didn’t specify :)

  3. Leila says:

    Hi, how much coconut oil? It just says “1/2″… Thanks!

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