Raw Carrot Cake

When I made these I had no idea what I was in for. I had never baked anything that didn't actualy needed to be baked and still considered it a "cake". These are the exception that I will allow into my kitchen any day of the week! These are absolutely faboulous and healthy! Prefect for any no bake diet, which if I had the will power I may consider... or not.

Simple and easy, what's not to like?


Ingredients

Raw Carrot Cake Ingredients:

3 cups shredded carrots

1 cup pitted dates

1 cup raw walnuts

2/3 cup sweetened shredded coconut

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

pinch of salt

 

Raw Cashew Vanilla Frosting Ingredients:

2 cups raw cashews, soaked overnight

2/3 cup coconut oil, melted

1/3 cup water (use more or less to achieve desired consistency)

1/3 cup honey

2 tsp. vanilla extract

1 Tbsp. lemon juice

pinch of salt

Method

To Make The Raw Carrot Cake:

Pulse together all ingredients in a food processor until well-blended. Press mixture into a mini cheesecake pan or mini 4-inch springform pans or an 8-inch springform pan, or just a simple 8-inch baking pan. Top with Raw Cashew Vanilla Frosting just before serving (recipe below).

To Make The Raw Cashew Vanilla Frosting:

Pulse all ingredients together in a food processor until blended. Add extra water to thin to your desired consistency if needed.

Banana Trail Mix

This recipe can be adapted anyway you like to suit your taste more. Subbing in different nuts and dried fruit makes for more interesting and new ways to enjoy the same base of the recipe.

The recipe uses coconut oil  but that could defiantly be swapped with melted butter. As well, the banana could be swapped with yogurt, you just have to be aware that the final product may come out less sweet.

Ingredients

3/4 cup whole wheat pastry flour

1/2 cup oats

1 1/2 teaspoons baking powder

1/4 teaspoon table salt

1/2 teaspoon cinnamon

3/4 cup unsweetened shredded coconut, divided

1/3 cup chopped candied ginger

1/3 cup chopped dried cherries or cranberries

1/2 cup pecans, toasted and chopped

1/4 cup chopped dark chocolate (you can sub in chocolate chips)

1/2 cup virgin coconut oil, melted

1 cup ripe banana, mashed

1/4 cup honey

1 large egg, preferably at room temperature

1 teaspoon vanilla extract

1 tablespoon turbinado (raw) sugar

Instructions

1. Preheat oven to 375°F. Grease a 9-inch by 5-inch loaf pan (see note below on how to make muffins).
2. In a medium bowl, whisk together the flour, oats, baking powder, salt and cinnamon. Stir in 1/2 cup shredded coconut, then mix in the chopped ginger, dried fruit, pecans and dark chocolate.
3. In a separate, medium bowl, whisk together the coconut oil, mashed banana, honey, egg and vanilla.*
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into your prepared loaf pan and sprinkle with the remaining 1/4 cup coconut. Top with a light sprinkle of turbinado (raw) sugar.
5. Bake for until a toothpick inserted into the center comes out clean, about 50 minutes or longer. Let the bread cool in the pan before slicing. This bread is dense and not very easy to slice; I found that my sharp paring knife worked better than a serrated bread knife.

*If your coconut oil goes back to its solid state when you’re stirring the batter, just warm the mixture for short 30 second bursts in the microwave, stirring between each, just until it is melted again. *