s Raw Carrot Cake s

      Yields: 12 Servings

Heavenly!

KEYWORDS (edit):  Vegan Raw Desserts

Ingredients

-- FOR THE CAKE --
1 cup Walnut halves generous
2/3 cup Dates ground
1/2 cup Raisins
1/4 cup Flax seed ground
5 cups Carrot pulp from juiced carrots
1 tsp Cinnamon scant
1/2 tsp Nutmeg
1 tb Psyllium optional
12 Walnut halves decoration
-- FROSTING --
1 cup Cashews soaked 1 hour
1 Lemon juiced
6 tb Honey
1 tsp Almond extract


 
Instructions
Place walnuts, dates, raisins, flaxseed, psyllium, nutmeg and cinnamon in food processor. Grind up.

Place mixture in bowl and add carrot pulp.
Knead well.
Divide in half.

Make Frosting:
Place cashews, lemon juice, honey and almond extract in food processor and blend till smooth.

Shape one half of cake mixture on plate to form lower layer.
Ice with frosting.
Shape other half of cake mixture to form upper layer and place on top. Frost sides and top of case.

Decorate top and sides with walnuts. Chill.


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Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 12
Amount Per Serving
Calories:  54
Calories from fat: 0 (1% of tot cal)

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   1mg 0%
Total Carbo    15g 5%
     Dietary Fiber   0g 2%
     Sugars    14g  
Protein   0g  
Vitamin A       0% Vitamin C     1%
Calcium         1% Iron      3%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.


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