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Raw Carrot Cake


Ingredients

  • 450g Carrots
  • 100g Dried Apricots
  • 100g Dried Prunes
  • 50g Walnut pieces
  • 50g Almonds
  • 50g Dried coconut
  • 10g Chia seeds

For the Icing:

  • 30ml Lemon juice
  • 1tsp Vanilla essence
  • 30g Peanut butter
  • 50g Cashew nuts
  • 30g Dried coconut
  • Almonds to decorate

Raw Carrot Cake

Method

For the Cake:

1)      Roughly grate the carrots then blend to a purée of your chosen consistency, adding as little water as required by your blender
2)      Press the carrot purée into a sieve to remove excess liquid, reserving this juice
3)      Blend the dried fruit, walnuts, almonds (with some reserved to decorate) and spices, using the saved carrot juice if needed
4)      Thoroughly mix the fruit and nut blend into the carrots, then add the chia seeds
5)      Remove any additional liquid with a food dehydrator or on a baking sheet in a cool oven (see below), until the mixture is firm
6)      Press the mixture into a lined, loose bottomed cake tin and freeze

For the Icing:

1)      Place the cashew nuts into a dry blender and process until chopped
2)      Add the remaining ingredients and blend further until the desired consistency is reached
3)      Add a teaspoon of water at a time if you need it depending on your blender

To Finish and Decorate:

1)      Remove the cake from the freezer and turn onto a plate before applying the icing as usual while it is still frozen
2)      Decorate with the reserved nuts and a sprinkling of cinnamon before chilling until thawed or returning directly to the freezer to keep


Cooking Temperature: MAX 45 deg. for drying only

Serves: 12

Keeps For: 5 days, refrigerated


Tips and Comments

  • If you are being purist, check that none of your ingredients have been heat processed. (Is your coconut toasted? Etc.).
  • You could make this without the drying process if you have a really good food processor that doesn’t need liquid to work.
  • Omitting the freezing for speed is fine but will be harder to ice and it does help encourage a more ‘cakey’ texture.

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