This is a delightful recipe that everyone can appreciate. We all love(d) the classic dessert version, but not crazy about the processed ingredients like white sugar, refined flour, pasteurized butter and cream cheese. Here's how to remake this baby with healthy whole foods!
This cake is a bit less dense than other raw cake recipes because it's not 100% oats and nuts. As one might expect - it's mostly carrots. These crunchy orange characters are not only delicious, they have an abundance of health benefits! Not surprising, seeing as how they are a plant - and also not surprising, they are most nutritious and easy to digest when they are eaten in their natural form: whole and raw. These guys will give you great skin, improved vision, a clean mouth, and keep you young - in spirit and body!
You can decorate this cake with pistachios, walnuts and dried edible flowers.
Cashew frosting: 2 cups cashews, preferably soaked for a couple hours 1-2 tablespoon lemon juice 2 tablespoons liquid coconut oil 1/3 cup maple syrup Water, as needed
Cake: 2 large carrots, peeled 1 1/2 cups oat flour or buckwheat flour 1 cup dates 1 cup dried pineapple (or more dates) 1/2 cup dried coconut 1/2 teaspoon cinnamon
To make the frosting: blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it - mmm. Put in a bowl and set aside.
To make the cake: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it's all in really small pieces and sticks together.
Assembly: Press half the cake mix into the bottom of an adjustable spring-form pan, mine was about 6 inches. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. Let it set in the fridge overnight, and then frost the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with whatever garnishes you like. Enjoy!