Raw Carrot Cake Recipe from Chef Bill Wavrin
4 cups shredded carrots (about 1 ½ lbs)
1 cup dates (about 16 dates)
1 cup walnuts
¾ dried apricots
½ cup raisins or currants
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
1 ½ cups unsweetened shredded coconut
¼ cup quinoa
1 ½ cups raw cashews
2 tablespoons honey or agave
½ teaspoon cinnamon
2 tablespoons almond milk, preferably home made
Step #1: Grate the carrot in a food processor fitted with the grater attachment. Transfer to a large mixing bowl and set aside.
Step #2: In the food processor, now fitted with the S blade attachment, pulse the dates, apricots, and walnuts until combined but not a paste.
Place everything in the mixing bowl add to the shredded carrots and mix. Add the spices to the carrot mixture and blend.
Step #3: Transfer the mixture to the food processor and blend in two batches until the mixture comes together and holds its shape.
Step #5: Fold in the coconut and the quinoa.
Step #6: Using a dry measuring cup and portion out the mixture and frost each cake with a heaping tablespoon of cashew frosting.
Step #1: Place the cashews in the food processor, and blend scraping down the sides, until the cashews are butter like. Add a few tablespoons of almond milk to help in thinning out the butter
Step #2: Add the honey (or agave) to the food processor and blend until incorporated. After frosting the cake, refrigerate until needed