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November 11, 2019

November 4, 2019

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RAW VEGAN CARROT CAKE

April 5, 2015

 

 

 

 

 

Cara’s Carrot Cake

Yield: one 9in cake

Start to feel like a rabbit

Benefits: protect against cancer, improve vision, cleansing

 

Cashew frosting:
2 cups cashews, preferably soaked for a couple hours
1-2 tablespoon lemon juice
2 tablespoons liquid coconut oil
1/3 cup maple syrup
Water, as needed

 

Cake:
2 large carrots, peeled
1 1/2 cups oat flour or buckwheat flour
1 cup dates
1 cup dried pineapple (or more dates)
1/2 cup dried coconut
1/2 teaspoon cinnamon

 

Method:

To make the frosting: blend all ingredients in your high speed blender or processor until smooth, adding as little water as possible. Taste it. Nom. Put in a bowl and set aside.

To make the cake: cut the carrots into little pieces. Add everything else into the processor and blend until everything is in tiny pieces and sticks together.

To assemble the cake: Press half the cake mix into the bottom of a 9inch spring form pan. Spread on about 1/3 of the frosting on top and put it in the freezer for 1-2 hours or until the frosting in hard. Then press on the rest of the cake mix on top of the frozen frosting. Let it sit in the freezer overnight then remove from the spring form pan and frost the entire cake with the remaining frosting. If you can’t wait overnight, wait at least an hour. Decorate to your liking with pistachios, almonds, walnuts, goji berries, and shredded carrots- anything you have on hand will do.

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HEY, I'M CARA

On paper, I'm a certified health coach, holistic nutritionist and chef.

In action, I'm a purpose driven Food Freedom and Body Wisdom Consultant, guiding woman and men towards the health and lifestyle of their dreams.

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