Anyone that knows me well enough can attest to my deep love for carrots, which I will gladly eat all day, everyday in the raw, in a cake, bread, or salad- pretty much anywhere.
A few weeks ago, I was craving something sweet, but not too sweet. Usually I can munch on a carrot and forget all about it. Not this time, I wanted something more. I searched the internet where I stumbled upon The Rawtarian who just so happened to have a recipe for a raw carrot cake. Carrots with some added sweetness was most definitely going to fit the bill. The recipe looked easy enough and I thought I would be able to pull it off in a pinch or was I?
It is your lucky day because Laura-Jane so kindly gave me permission to share her recipe!
Mini Carrot Cakes (adapted from The Rawtarian’s Raw Carrot Cake)
- 3 cups of grated carrots
- 2 cups of pecans
- 1 1/2 cups of dates
- 1/2 cups of shredded unsweetened coconut
- 1/2 cups raisins (I actually used 1 cup because I love raisins)
- 1/4 cup water
- 1 tsp of cinnamon (I most definitely used more than that amount- cant remember how much though)
- 1/4 tsp of salt (I did not add any salt, and it still tasted just fine)
- 1/4 tsp of allspice or more to taste
- Grate the carrots either by hand or in a food processor. I used the latter. Place them in a bowl.
- Process the pecan in an empty food processor into a fine meal.
- Add the dates to the pecan crumble, and combine well.
- Add the shredded coconut.
- Remove the pecan, date and coconut mixture from the food processor and addd to the carrots.
- Add the remaining ingredients to the carrot and pecan mixture. Combine well. I got a little dirty and used my hands.
- Take the carrot cake batter and form into mini carrot cakes.
- Place the mini carrot cakes on the parchment paper of your dehydrator and dehydrate for 1.5 hours at around 130 degrees, and reduce heat to 105 degrees. You can now dehydrate up to 10 hours or until they are crisp on the outside.
- If you do not have a dehydrator, and want to still keep them slightly raw- simply put the heat on your oven at the lowest temperature, and keep your oven slightly open. Cook until they are crispy on the outside.
- If you are not so concerned about the rawness, just bake them in the oven. However, I am not sure on the exact temperature. I would guesstimate anywhere from 300-400 degrees. But check on them often because I am sure hey will bake quickly.
Once done- gobble them up warm with some raw cream cheese frosting!
- 1 1/2 cups of cashews (I soaked them for 3 hours, but not necessary)
- 1/2 cups of water
- 3 Tbsp of coconut oil or homemade coconut butter
- 2 Tbsp of agave, maple syrup or honey (I used date paste the first time and honey the second)
- 1 Tbsp of vanilla or almond extract
- Optional: cinnamon (I put it in everything)
*If you use date paste, I would say you will need more than 2 Tbsp, probably want to use around 4 dates to make the paste or more depending how sweet you would like the frosting.
- Combine all the ingredients in a food processor. Process until smooth and creamy.
- Place the frosting in either your refrigerator or freezer to allow it to harden.
Do not forget the coconut oil or coconut butter because that is the ingredient that will help make the frosting nice and firm.
Once the mini carrot cakes are done and the frosting is ready- take spoonful of the frosting and plop it on top of the mini carrot cake. No need to be fancy. Enjoy this not too sweet dessert for lunch or dinner or even breakfast. Don’t judge- I know you were thinking the same thing.
So- how do you think I did? Doesn’t look too bad?