My raw carrot cake is shown below. It is an uncooked fridge cake and it’s gluten free as it contains no grains.
Raw Carrot Cake Recipe
- 10 carrots ( approx) and 1 apple – I made some carrot, apple and celery juice and removed my celery pulp for this recipe and ate it with some houmous!) By the way, I kept yesterday’s carrot pulp in a cup in the fridge, I ended up with a about 3 cups of pulp in this cake. I often freeze my carrot pulp to use in cakes or as a thickener for my soups. See also my post on using pulp here. I juice every day so I make a lot of pulp.
- 1/2 cup walnut halves
- 1/2 cup pecans halves
- Inch of fresh ginger root (I didnt have any ginger to add today and I missed it so if you love ginger then I highly recommend using it!)
- Juice 1/2 a large lemon (freshly squeezed)
- a banana (yellow with brown speckles is just ripe enough)
- 3 medjool dates (I put 2 but it wasnt as sweet as I was expecting so 3 or even 4 might be better depending on your taste)
- Blitz the dry ingredients in the food processor (using the S blade) keeping the nuts a little chunky.then
- Add the wet ingredients and blend.
- Keep stopping the food processor and scraping down the sides to get all ingredients well blended.
- Press the mixture into a dish and refrigerate for an hour or so. It makes a nice moist raw carrot cake.
Next time I might try dehydrating the mixture to make biscuits but I am usually too impatient to eat it! LOL!
I tend to use the pulp (rather than whole carrots) because it makes a dryer cake consistency and because I hate wasting good pulp!
Some extra carotty info:
The carrot is apparently a member of the parsley family and is related to the parsnip, celery and fennel. It is a root vegetable and usually orange in colour although it can be white, yellow or purple. Here is a link to some further carrotty benefits!