[Living Raw And Free] Carrot Cake With Cashew Creme Icing

[Rawman Walking]

Carrot Cake With Icing

This yummy recipe yields 10-12 servings. The cake can be made one or two days in advance and kept refrigerated. i always like to make the icing fresh. Make a traditional looking 2 layer round cake with frosting between layers, or get creative and shape it into any form you would like.

Carrot Cake

• 5 cups carrot pulp
• 1 cup of apple pulp
• 1/2 cup raisins, soaked 30 minutes, reserve liquid
• 1/2 cup dried apricots, soaked 30 minutes
• 1 cup pecans
• 1 cup walnuts
• 2 tablespoons pine nuts
• 1 1/2 cups coconut (fresh dried, shredded)
• 2 teaspoons cinnamon
• 1/2 teaspoon of nutmeg
• 1 1/2 cups date pieces or chopped dates

DIRECTIONS

Juicer: Put enough carrots through until you have 5 cups of pulp Take out the carrot pulp then put enough apples though until you have enough for 1 cup of pulp.

Food processor: combine carrot pulp, apple pulp, pecans and pine nuts. Process until mixture is fine. Add coconut, pulse until mixed in. Add spices, pulse until mixed, set aside.

Line 2 round cake pans with plastic wrap, put a tiny bit of raw olive or sesame oil on the inside of the wrap, so your cake won’t stick to the wrap. Put the cake in the pans. Refrigerate until ready to frost.

When the cakes have firmed up bring out and out. spread a very thin layer of icing on your the plate the cake will sit on. then turn the first cake upside down on to the plate. frost the first cake, do the same with the second cake. This is one of my favorites!

FROSTING

• 2 cups cashews
• 2 tablespoons tahini (optional)
• Water – add as needed to keep the blender going.
• 12 -15 dates (not soaked)
• 3 teaspoons vanilla

Blend everything until very very smooth – almost fluffy. By the way, cashews when whipped by themselves with a little agave, ends up looking like the finest whipped cream and tastes awesome.

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Posted By Rawman Walking to Living Raw And Free at 8/20/2009 12:03:00 PM