Raw Carrot Cake

Stop! Hold on!
Don’t throw that “pulp” away!
You know…  the pulp after juicing. 🙂 Here is a clever way to use carrot pulp after you juice those carrots!
Oh I just had a wild idea..I bet you could juice some apples too and add that pulp to the carrot pulp! 
 
Raw Carrot "Pulp" Cake Follow Me on Pinterest
 

Raw Carrot  Cake
2 cups of carrot pulp
2 cups of oat flour
1 cup of raisins
1 cup of chopped dates
1 cup of chopped walnuts
1 teaspoon cinnamon
½ teaspoon nutmeg
2 teaspoon vanilla or 1/2 tsp vanilla bean powder
3 Tablespoon Agave Nectar

In a food processor pulse the dates, walnuts, cinnamon, nutmeg, vanilla & agave.
Then combine nut mixture with the carrot pulp, oat flour & raisins.
Adjust seasonings to taste.
Form into loaf and freeze (easier to spread topping on cake when frozen)

* Oat flour: made by processing rolled oats in a food processor
* Add carrot juice (or even apple) for a more moist cake
* Add lemon zest for a more tart taste

Right before serving top with Dark Sauce or Sweet Cream
sprinkled with fresh coconut!

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DARK SAUCE
1 cup raw almonds
1/2 cup maple syrup (grade B)
1/4 to 1/2 cup cacao powder (or carob powder)
1/2 teaspoon vanilla bean powder

Blend nuts in high- powered blender until powdered
add syrup, cacao, vanilla and continue blending
Adjust the ingredients to your liking!
Add water to desired thickness
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SWEET CREAM
1/2 cups raw cashews
½ cup of fresh orange juice
1-3 medjool
A few drops of almond or vanilla flavoring

Blend in high-powered blender until thick and creamy
Spread cream on top of cake right before serving as it tends to discolor
Sprinkle cake with fresh shredded coconut

ENJOY!

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