This is the best carrot cake recipe that all the family will love. You can either make a big cake or little cup cakes to put in the families lunch box. We even sometimes have it for lunch or breakfast as it is full of wonderful live nutrients.
Raw carrot cake
2 1/2 cups ground Brazil nuts
2 1/2 cups of desiccated coconut
1/2 cup coconut flour – you can replace this with another cup of coconut meat if you wish
1 1/2 cups carrot juice
2 cups carrot pulp (left over from juice)
1/2 cup raw agave or birch xylitol
1/8 cup grated ginger
2 tbls psyllium
1 1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1 tsp nutmeg
1/2 cup sultanas
1 1/2 cups cashews soaked for min 2 hours
1 cup orange juice or water if using essential oils
2-3 pitted dates
1 tbl orange rind or 1-2 drops food grade essential oil
1 tbl coconut oil
1/4 tsp pure vanilla powder
· Blend all ingredients together leaving sultanas and psyllium until the end.
· Spoon all ingredients into a spring form tin pressing tightly down on the mixture and place in refrigerator whilst making icing or place in little individual pattie cake container.
· Blend on high speed your icing ingredients until smooth
· Take cake out of container and place on serving plate and top with icing.