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Lori’s Raw Carrot Cake
Ingredients
- ⅔ cup raw almonds, soaked at least 5 hours in pure water
- ½ to 1 cup raisins soaked in 1/2 as much water
- 1 cup pitted dates soaked in 1/2 cup water
- 6 cups finely grated organic carrots (about 8 large)
- 2 cups shredded coconut or fresh grated jicama
- 2 teaspoons cinnamon (fresh grind stick cinnamon)
- 1 ½ teaspoons nutmeg
- 1-2 Tablespoons grated organic lemon peel (zest)
- Pinch allspice
Directions
Drain almonds and soaked fruit, and save water for other uses such as to use as a sweetener. Grind almonds, raisins, and dates in food processor. Place in large bowl and knead in remaining ingredients until well mixed. DO NOT OVER HANDLE! Mold cake into desired shape on serving platter and decorate with lemon slices, mint, edible flowers, etc.. For best flavor and texture, refrigerate cake for four hours or overnight before serving. Lori says it can be kept in refrigerator up to a week.
Taste tested and acclaimed by PPNF’s Advisory Board (at a recent pot luck). For a special treat such as a birthday or holiday dessert, do try Lori’s Raw Carrot Cake.
Published in the PPNF Health Journal
Winter 1995 | Volume 19, Number 4
Copyright © 1995 Price-Pottenger Nutrition Foundation, Inc.®
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