Wednesday, September 16, 2009

No-bake 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...
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 
Step 1.
4 C shredded Carrot - chop/mince your shredded Carrot (you can do this by hand or in a food processor)
1 C finely ground Sunflower Seeds //or// 1 C Coconut Flour

Place your Minced Carrot and Ground Nuts aside in a large mixing bowl and move on to the next step. 
Step 2.

In a food proccessor place:
5 Medjool dates - soaked in warm water for 10 minutes to soften, pitts removed.
 1 C dried shredded Coconut
1/4 C  Coconut Crystals (also known as Coconut Palm Sugar)
2 tsp All Spice
1 tsp Nutmeg
2 to 3 tsp Cinnamon
Dash of salt
- Blend/Chop all of the above ingredients very well in the food proccessor. 
- Empty contents of food proccessor into the mixing bowl with the Carrot and ground Sunflower Seeds, folding everything together until evenly mixed.
- Divide cake batter in half and form into equal sized patties, roughly one inch in thickness.
- Place cakes into 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
5 Medjool dates (pitted)
4 Tbsp Coconut Butter - melted
2 tsp Lemon juice
1/4 Coconut Nectar
3 tsp Vanilla
Dash of salt
3/4 C water 
Blend well in food proccessor (for roughly 3 to 5 minutes) until mixture is thick and creamy!
 
xoxo,
Sarahfae - AtV

4 comments:

  1. Mmmm...Im dehydrating this now! I cant wait till it finishes, the batter was soo yummy. My carrots were a lil dry, so I added a tiny bit of maple syrup and water so it would stick together. I also added walnuts. Thank you for this...its the best raw carrot cake recipe Ive seen thus far!

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  2. Wow!! Thank you for this comment! Totally made my afternoon :))
    xo,
    S

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  3. This is Aisha Faze from Facebook..i was just testing to see if anonymous works....for some reason my google account still dont work...it allowed me to subscribe to your page i just can't leave a comment... so i will do some digging to figure this out..anyway my daughter and I will be making this cake for my birthday this saturday...cant wait!!

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  4. I made this and loved the flavor, but the cake was too dry and ended up just breaking into fine crumbs. We added some water when making it as it was too dry to make into layers. Any idea how to fix this?

    I ended up putting about 1/4 of the cake in the blender with 2 cups of water and 4 frozen bananas to make a carrot cake smoothie - very rich and decadent tasting.

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