Everyday RAW Carrot Cake
Recipe from Beth Carroll, read about her story on my blog page (January 19th, 2011)
Crust:
2 cups raw almond flour
1/2 teaspoon sea salt
1/2 cup finely chopped medjool dates
1/3 cup maple syrup or agave nectar
Filling:
1 pound carrots, finely chopped
16 ounce fresh pineapple
1/3 cup raw cashew flour
2/3 cup finely chopped medjool dates
1/2 cup finely chopped raisins
1/2 cup finely chopped dehydrated coconut meat (unsweetened)
1/4 cup ground flax or hemp seeds
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Frosting:
1 1/3 cups cashew flour
2 cups finely chopped meddjool dates
1/4 cup maple syrup or agave nectar
1/4 cup fresh lemon juice.
Directions: Finely chop ingredients prior or use your Vita-Mix, or food processor to do this for you. You can also soak your nuts, dehydrate and process your own flour in your Vita-Mix.
use a 9″ pie pan or spring-form pan(my preference), lined with wax paper or parchment paper.
In a food processor, blend crust ingredients until creamy. Press into pan. Place pan in the freezer for approximately 30 minutes.
In a food processor, blend filling ingredients until just combined. If you want a smoother filling, blend longer. Spread the mixture on top of the crust layer and place in the refrigerator for 15 minutes.
In a food processor, blend the frosting ingredients until creamy. Spread over the filling and chill in the refrigerator.
Serve right from the refrigerator. Cut either into pie slices or squares.
Beth’s Notes: You can substitute any nut flour that you choose depending on your taste buds. You can also add walnuts or other chopped nuts into the filling. Even my kids who do not like carrots, love this cake!!!
~ Recipe from www.healthylivingwithjoline.com
