Lower Fat Carrot Cake - Totally Delicious! :-)

[Guest guest]

I didn't know if you all have this recipe. It is scrumptious and only

has 1 cup of walnuts, the rest is fruit, veggies. I like that about

it as raw desserts can be too-much for many. :-)I make a crust for it

sometimes, but it's not necessary. Elchanan's date crust would be

good with it, I'd imagine. And the frosting is not necessary,

either. :-) It is fast and easy and SO GOOD! Enjoy! Erica

 

Cake

7 Whole Carrots

1 Cup Walnuts

1 Cup Dates, pitted and soaked

3/4 Cup Raisins, soaked for at least 1 hour.

1/2 teaspoon Ginger

1/2 teaspoon Cinnamon

1/4 teaspoon Cardamom

1/4 teaspoon Nutmeg

 

1. Blend the carrots in a food processor until well grounded. Set

aside in a large bowl. 2. Blend the walnuts until fine, remove from

the food processor and place in the bowl of carrots. 3. Place dates

in the food processor and blend until smooth. 4. Add the cardamom,

nutmeg, cinnamon, and ginger and blend well. 5. Add the mixture of

dates and spices in the food processor, add the carrot/walnut mixture

in the food processor, and blend the entire mixture until smooth. 6.

Remove the mixture from the food processor and stir in the raisins.

7. Place the mixture in a pie or cake pan.

 

 

Frosting

3 Tablespoons Honey or Agave

3 Tablespoons Orange Juice

1 Cup Cashews, soaked

 

Place the frosting ingredients in a blender or a Vita- Mix and blend

until smooth. After blending, spread the frosting on to the cake.

Decorate the cake by sprinkling cinnamon over the frosting.

 

Recipe by Alissa Cohen, author of Living on Live Food.