Can't believe it's raw carrot cake
(click on image to enlarge)
Perfect for 2 but could easily serve 4
I was really craving something “bready” and rich. I couldn’t believe how great this turned out. Every bite was amazing with banana ice cream.I don’t have a dehydrator so I put my oven on the warm setting and let it sit in there over night. It was just warm to the touch, not hot at all.Finally, I made it again this week and took a better picture
Ingredients
- 1 cup carrots
- 2 cups walnuts
- 1 tablespoon pumpkin pie spice
- 1 cup raisins
- 1 teaspoon organic vanilla extract
- 1 tablespoon salt
- ¼ cup water
- 1 teaspoon ginger spice
- 1 teaspoon ginger
Preparation
Blend carrots in food processor until mixture is pulpy Remove carrots from processor. Blend walnuts until you get a meal. Add pumpkin pie spice,ginger and a little salt and continue to blend. Add carrots and blend until you have a lumpy cake batter. Remove mixture. Process raisins with water and vanilla. Add raisins to cake batter. Stir together. You should have something that looks like a muffin batter of a dark color.Transfer mixture to a small container and dehydrate for 24 hours.
Comments
Fee writes: (September 04, 2007)
Mmmm Ive been wanting to make carrot cake with all the pulp Ive had left from juicing carrots. Im going to have to try this, thank you so much.
writeeternity writes: (September 11, 2007)
This is a really great idea! I made “brownies” at my moms this weekend without a dehydrator and they turned out great. It’s similar to yours. It’s under brownie emergency. My boyfriend always want me to add walnuts to things so they are a great way to get other people to try raw. You could make the brownie recipe with walnuts instead of pecans. I just used regular hersheys unsweetened cocoa from the grocery store, coconut shavings from grocery, dates, and raisins. It’s good for breakfast too!
Rawspring writes: (September 11, 2007)
wow, that sounds so good. I think I’m going to get some Hershey’s from the store. Have you heard of the “cacao reserve” brand of Hershey’s? I’d like to try it.
Birko writes: (October 31, 2007)
you should add “dehydrator” to the needed tools! :)
Greenfish33 writes: (May 27, 2008)
This recipe certainly caught my eyes and excited my taste buds. I adore carrot cake but almost every recipe I’ve found calls for carrot pulp, and of course I am not fortunate enough to have a juicer…yet. Thanks for the idea. I might just have to give this one a try!
priscasee writes: (June 19, 2008)
Hi, I tried your recipe this week and found it too salty. Is it really 1 tablespoon of salt? Or is it just a typo?
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