Urban Remedy's Raw Carrot Cake
The (in)credible science
We love organic carrots here at the Organic Center, and for a good reason! Research shows that organic carrots not only help build soil health - they also pack a higher nutritional punch than conventional carrots. When researchers looked at organic carrots they found that they have 10% higher levels of vitamin C and 14% lower nitrate levels. As a bonus they found that organic yields surpassed conventional yields in carrots too!
Thanks to our friends at Urban Remedy for sharing this raw, gluten-free, healthy cake recipe with us! Carrots are full of beta-carotene, which contributes to good vision and a healthy immune system. Here they make a satisfying dessert that tastes just like carrot cake but without the gluten and white sugar.
FOR THE CAKE
- 4 large carrots, finely grated
- 3 cups (11 oz / 345 g) almond flour
- 10-14 Medjool dates, pitted and coarsely chopped
- 1 cup (4 oz / 125 g) unsweetened shredded dried coconut
- 1 teaspoon ground cinnamon
- 1/2 cup (2 oz / 50 g) walnuts
- 2 tablespoons coconut oil
FOR THE FROSTING
- 1 cup (5 1/2 oz / 170 g) soaked cashews
- 2 tablespoons almond milk
- 1 tablespoon fresh lemon juice
- 2 tablespoons coconut oil, melted
- 1 tablespoon alcohol-free vanilla extract
- 1/4 cup (2 1/2 oz / 75 g) date syrup or pure maple syrup
- Ground cinnamon, for garnish
To make the cake, in a food processor, combine all of the ingredients and process until thoroughly mixed and soft. Remove the mixture from the processor and press into a 6-inch (15-cm) cake pan.
To make the frosting, in a blender, combine all of the ingredients and blend on high speed until smooth.
Spread the frosting over the top of the cake and garnish with a light dusting of cinnamon. Cover and refrigerate until set, 30-60 minutes.
Makes 4-6 servings.