raw carrot cake

[Guest guest]

Hi Everyone;

 

Since I have been avoiding the Nightshade family recently, I've

had to pass up on using potato starch... a staple in gluten-free

baking. I tried a few other flours instead of potato starch, but

nothing seems to give the baking the lightness that the potato

starch gives it. So, I was mostly just doing without baking.

 

However, yesterday I got this new recipe for RAW carrot cake! I

tried it this morning, and I am so happy with it, I wanted to

share it with you! It uses NO grain at all.

 

The picture is what I produced. We sliced some and ate it

immediately after I took the picture. As my husband put the last

forkful on his plate into his mouth, he said " Well! THAT's a

keeper! " :-))

 

It's simple. Here is the original recipe, followed below by the

changes I made to it:

 

Raw carrot cake

 

1 mature coconut, drained and husked, grated finely

 

2 lbs carrots, finely grated

 

2 lbs pitted dates, chopped

 

½ tsp of each of the following: cinnamon, cloves and nutmeg

 

1 cup sultana raisins, soaked in 1 cup of water and drained

 

1 pineapple, peeled, finely chopped. use ½ for cake, ½ for icing

 

Mix together all ingredients well, and press into a 8 " spring

form pan. Let stand for 1 hour to marry ingredients. Loosen sides

of pan and remove ring. Apply icing.

 

Icing:

 

2 cups cashews, soaked overnight, rinse well. Combine ½ chopped

pineapple with drained cashews and blend until creamy.

 

My changes: I used canned pineapple instead of raw because I tend

to get a prickly tongue too easily with raw pineapple. I used

double the cinnamon and omitted cloves. I used dark raisins

instead of sultanas, and I didn't soak them first because I knew

there would be a lot of moisture from the grated carrots to

absorb once they were mixed together. I found all these changes

to be successful.

 

I pressed the cake into a regular cake pan (heart shaped), let it

sit for the hour and unmolded it. It came out fine.

 

I used (unsoaked) blanched almonds instead of cashews, and just

the liquid pineapple juice from the canned pineapple to blend

with the almonds to make the icing. It was good!

 

I made only a half-size recipe, as I didn't want to have a lot of

left-over. It worked fine!

 

Bon appetit! :-)

 

Deborah