Raw Carrot Cake with “Cream Cheese Icing”

by tgiffitness on December 20, 2011

Post image for Raw Carrot Cake with “Cream Cheese Icing”

Prep Time: 30 minutes

Servings: 12

Crust Ingredients:

1/2 cup Almonds
1/2 cup Dates
1/4 cup Sunflower Seeds
2 tbs Ground Flax Seed
2 tbs Honey or Maple Syrup

Cake Ingredients:

2 cups Shredded Carrot OR 3 Medium Sized Carrots
1/2 cups Dates
1/3 cups Dried Apricots
1/2 cups Raisins
3/4 cups Shredded Unsweetened Coconut
2 tbs Cinnamon
1/4 tsp Nutmeg
1 tsp All Spice

Icing Ingredients:

1 cups Cashews
2 tbs Honey or Maple Syrup
1 tbs Water
1 tsp Vanilla
1/2 tbs Lemon Juice

Directions:

I used a cupcake tray for this recipe. I find this helps with portion size, but a pie plate would work just as well.

Crust – Put the almonds into the food processor and blend until they are finely ground. Then add the dates, sunflower seeds, and flax and mix well. Finally add the maple syrup and blend for about 10 seconds. Now you should have a sticky mixture that you can press into the cupcake cups. Use one spoonful in each cup. Place the cupcake tray into the fridge while you prepare the cake mix.

Cake – Process the carrots until they make a mash, and then add the dates, apricots, and raisins. Blend until you have a fairly smooth mixture. This may take a while. If you need to, use a spatula to clean the sides of the food processor to make sure you don’t have any large chunks. Add the coconut and the spices to the mixture and blend for another 10 seconds. Scoop the batter into each cupcake cup. Press it down lightly and place the tray back in the fridge

Icing – Put the cashews into the food processor and grind them up until they are finely ground. Add the honey, vanilla, and lemon juice, and continue to mix. Add water as needed. Spread or squeeze the icing onto each cake and chill for another 10 minutes. These cakes are ready to serve!

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