So here it is - tonight's experiment - Raw Carrot Cake. Overall, not bad. A bit of that raw-carrot aftertaste, and really rich, but highly satisfactory :)
Raw Carrot Cake
1 Cup carrot pulp (from juicing 6-8 small carrots)
¼ Cup apple pulp (from juicing 3 small apples)
½ Cup raisins
1/3 Cup shredded coconut
1 Cup walnuts
½ Cup almonds
1/3 Cup maple syrup
2 tsp. vanilla
2 tsp. cinnamon
2/3 Cup wheat germ
1 Cup oats
½ Tbsp. coconut oil
1 1/2 Cups cashews
¼ Cup water
½ Cup maple syrup
1 tsp. vanilla
¼ Cup shredded coconut
¼ cup coconut butter
Put walnuts and almonds in food processor and process until finely ground, but not yet butter. Add dates and raisins and process to chop and combine. Add carrot and apple pulp, coconut, coconut oil, vanilla, cinnamon, and maple syrup. Process to combine. It may become difficult to process completely at this point, so empty everything into a large mixing bowl. Process oats until finely ground, and add to the mixture along with the wheat germ. Mix with your hands until well combined. Press into a small (6”) cake pan (you could use an 8” or 9” cake pan, but will get a flatter cake) and refrigerate at least 1 hour. Unmold onto serving plate.
For the frosting: Soak coconut in water 15 minutes, then drain. Process cashews in food processor until finely ground and mixture begins to form a ball (i.e., becomes “cashew butter). Add water, vanilla, and maple syrup and process until smooth. Add coconut and coconut butter, and process until lightened in color and texture. Top cake with frosting and garnish with crushed walnuts if desired. Refrigerate before serving.
Looks good from here. Let's cut it!
OMG! It looks like carrot cake!
And tastes like it, too...pretty much.
Now who will help me finish it?