Raw Sunset Karrot Kake

Absolutely RAW carrot cake. No flour, no refined sugar, nothing but fruit, veggies, nuts and spices. All uncooked!! Even the 2-tone frostings were made out of nuts, dates, coconut and carrot juice (for the orange color).

Garnished with carrot slices and lemon verbena leaves.

OK, so I've starting eating about a 70% raw vegetarian diet and I feel great because of it! I keep noticing how beautiful raw foods can be, so when I made this cake, I thought I'd take a picture of it. Oh, and I photoshopped in abackground shot that I took seperately, because the colors were so nice together (and because the sunniest spot on my yard is just a dirt spot and the photo background looked yucky).

I'm eating it right now for my lunch. CAKE FOR LUNCH!!!! :laugh: Yummy!

RECIPE(by request)
Modified from a recipe in The RAW Truth by Jeremy Safron

(needs a juicer, food processor and blender)

Frosting

1 1/2 cups cashews (soaked for at least two hours and drained)
1/2 cup seeded, and drained soaked dates (soaked for about an hour)
1/4 cup lemon juice
1 tablespoon vanilla extract

Put all ingredients in a blender and blend until creamy. Be sure to push the stuff on the sides of the blender down into the blades (with the blender OFF)
Set aside when of a spreadable consistency.

Kake

2 cups walnuts (soaked two hours or more and drained)
1 cup seeded soaked and drained soaked dates (soaked for about an hour)
2 cups soaked raisins (I mixed 1 cup raisins and one cup dried currents), drained
5 cups carrot pulp (what's left in the juicer after you juice.
Takes about 2 normal sized bags of carrots or 1/2 of a 5 lb bag. (reserve some juice for the optional 2 tone frosting)
1/2 cup orange juice
1 tblsp ground cinnamon
1 tblsp ground cardamom
1/2 tblsp ground nutmeg
1/2 tsp ground allspice
pinch of mace
1/ tsp ground cloves


Using a food processor, process nuts, dates and raisins, adding items and orange juice a little at a time so they blend well.

In a large bowl combine nut mixture, carrot pulp and spices. Mix well. It may help to coat your hands in coconut oil and knead by hand until well mixed. Form into two equal balls.

Line two cake pans with foil (I used loaf pans instead and fille only half full. Experiment and see what works for you). Pat one ball of Kake into each pan. Flip one layer onto serving platter, carefully removing foil.
Frost top with frosting.
Remove other layer from foil and place on top of first layer.
Frost both layers.

If any frosting remains, thin it with carrot juice and drizzle over the cake.

Garnish with fresh ground cinnamon, carrot slices and lemon verbena leaves.

You can cool in the fridge before cutting to make it cut more easily.

A little goes a LONG way!