Live Carrot Cake

Prep Time: 30 minutes | Difficulty: Medium

Ingredients:

Carrot Cake:

2 cups of organic dates (pitted and soaked)
2 lbs. of organic carrots (for carrot pulp)
2 cups of dried organic coconut flakes
1/4 cup fresh organic ginger
1 1/2 cups of organic carrot juice
3/4 cup organic raisins (soaked and drained)
2 cups of organic raw walnuts (coarsely chopped)
1 1/2 tsp. of organic cinnamon
1/4 tsp. ground cardamom
1 tsp. nutmeg

3 cups of Whipped Cream*

1 recipe of Cake Bottom Crust*

Orange Glaze:

1 cup freshly-squeezed organic orange juice
1 tablespoon grated orange rind
1 tablespoon grated organic lemon rind
1/2 cup organic dates
2 tablespoons fresh-squeezed organic lemon juice
2 tablespoons Organic Cashew Butter*

Whipped Cream:

1 1/2 cups raw macadamia
1/2 cup fresh squeezed orange juice
2 tablespoons of maple syrup
1 tsp. almond extract

Cake Bottom Crust:

2 cups of raw almonds
2 cups of organic dates

Organic Cashew Butter:

1 cup of cashews
1 tsp. of lime juice (fresh)
1/2 tsp. Celtic salt
3 tbs. of filtered water

Equipment:

High-Speed Blender
Juicer (for carrot juice and pulp)
9" non-stick springform pan
Citrus juicer

Directions:

Carrot Cake: Soak the dates in water for 1 or 2 hours. Juice the carrots until 2 cups carrot pulp and 1 1/2 cups carrot juice. In a blender combine the coconut, soaked dates, ginger, and some carrot juice to make it blend. Transfer the blender contents to a mixing bowl and mix in the carrot pulp, raisins, walnuts, cinnamon, cardamom and nutmeg. Press the carrot cake into the non-stick springform cake pan already covered with Cake Bottom Crust. Once the carrot cake is set, frost it with Whipped Cream — about a quarter of the height of the cake.

Orange Glaze: Combine in the blender the orange juice, orange and lemon rinds, dates, lemon juice and cashew butter, blending well. Drizzle the carrot cake with Orange Glaze and serve.

Whipped Cream: Soak the macadamia nuts for at least two hours. Drain nuts and in a blender combine orange juice, maple syrup, and almond or vanilla extract. Blend until smooth and fluffy like whipped cream. Add water if needed.

Cake Bottom Crust: In a food processor, slowly pulse the almonds and and the dates together until they look like they have been chopped. Knead the mix into the bottom of an 9" non-stick springform pan — those cake pans with removable bottom.

Organic Cashew Butter: Soak cashews for 1 to 2 hours. Wash the cashews and then put everything in blender and blend.

These recipes were originally published in Juliano Brotman’s “The Uncook Book”® and modified with a few updated ingredients.

Originally published at www.livinghealth.tv.