Raw Carrot Cake Recipe
RAW, MUCUS LEAN, VEGAN, PLANT BASED, GF, DF
7 carrots (about 525g)
1 cup of soft dried pineapple
1 teaspoon ground ginger
1/4 teaspoon ground allspice
3/4 cup dried dates
1/2 cup raisins
1 cup gluten free quinoa flakes
For the frosting
1/2 cup of brazil nuts soaked in water overnight or for at least 4 hours
1/2 cup of walnuts soaked in water overnight or for at least 4 hours
1/3 cup hemp or sunflower seed milk
Maple syrup to taste (about 50ml)
Zest of 1 lime, plus 3 teaspoons of juice
Line a 6 inch cake pan with plastic wrap. Finely grate carrots and pat them dry with several sheets of paper towels.
Put the pineapple and spices in a food processor and process until chopped. Add the dates and process again until the mixture starts to cling together. Tip in raisins, carrots and quinoa and process until everything is evenly combined.
Divide between 2 cake tins and press down fairly firmly.
Chill for several hours or 30 mins i the freezer to firm up.
For the frosting:
Thoroughly drain the nuts and transfer to a high speed blender (vitamix is ideal) add the milk and process until slightly fluffy and smooth. Add maple syrup, lime zest and juice and thoroughly process until thick spreadable and smooth keep scraping down the mixture from the bowl.
Carefully turn out your cake and peel away plastic wrap. Spread the frosting on top of the cake. Chill until ready to serve. Serve with edible flowers, nuts or fruit if you like.