Recipe: Raw Carob Carrot Cake | Rawr Foods and Chocolate Blog

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Recipe: Raw Carob Carrot Cake

February 15th, 2010 by Kendra

Summary: This is a great use for the pulp left over from juicing carrots. The original recipe can be found in Jeremy Safron’s book ‘The Raw Truth’; I’ve adapted it here. Makes a large cake – pictured is an individual portion, not the whole thing! Really tasty and filling, and not excessively sweet.

Ingredients

1 cup soaked almonds
2 cups soaked dates
3 cups carrot pulp
2 cups dry walnuts
2 cups dry sunflower seeds
1 cup dessicated coconut
1 cup raw carob powder
6 dates, soaked
1 cup water
1 cup soaked cashews

Instructions

Process the walnuts and sunflower seeds in a food processor. Put in a large mixing bowl and add the carob and coconut.
Process the almonds to a powder, then add the dates and continue processing. Put in a second mixing bowl, and mix in the carrot pulp.
Gradually add the dry mixture to the wet, mixing well with your hands or a spoon.
Press the resulting cake base into a cake tin or large bowl.
Process the cashews, then add the 6 dates and water to make the cake topping. Pour over the base.
Refrigerate what you don’t eat straightaway.

Preparation time: 20 mins

Number of servings: 12 (makes a big cake!)

Meal type: dessert

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