Raw carrot cake with cashew butter cream frosting

May 17, 2013 by apples and ginger 7 Comments

I think this cake is my new favorite desert. I actually feel good after I eat it which rarely happens after I eat a desert. We ate this for breakfast today and the kids were really excited to get to eat cake for breakfast.  This cake is really healthy and delicious with no added fats, or fatty milks to weigh you down. This isn’t a spiced carrot cake but more of a citrus carrot cake.

Raw carrot cake

1 1/2 carrot juicer pulp

1 cup coconut flour (freshly ground)

1/2 cup soaked cashew flour

2 tablespoon ground flax seeds

1/2 cup carrot juice

1/4 cup fresh squeezed orange juice

1/4 cup and 1 tablespoon raw honey

3 tsp. lemon juice

1 tsp. lemon zest

1/4 cup chopped soaked walnuts

1/4 cup raisins

pinch of sea salt

Mix together ingredients and press into 6-8″ cake pan. Flip pan upside down and place the cake onto a large plate. You can make this a single layer or a double layer cake (for double layer just double the ingredient amounts). Apply frosting and garnish with chopped nuts, dried berries, and/or flowers. Keep in refrigerator. Makes about 8 servings.

Cashew butter cream frosting recipe here

This recipe can also seen here with other great recipes http://dietdessertndogs.com/2013/05/16/wellness-weekend-may-16-20 and http://www.thetastyalternative.com/2013/06/allergy-free-wednesdays-week-73-june-26.html