Carrot Cake Recipe
A Super Healthy Carrot Cake

carrot-cake-recipe-using-goji

Here is a carrot cake recipe that is a bit different than the traditional baked version.

Since, we like to focus on superfoods and a raw food diet plan that incorporates as much full-on nutrition as possible, we don't stop at dessert recipes.

And really, there is no reason to, when you "can have your cake and eat it too!"

You can get the best of both worlds, a rich, delicious tasting carrot cake combined with alive superfood ingredients and natural sweeteners.

It certainly beats the standard refined flours, sugars and oils that are baked with no enzymes or nutrition, just calories.

My husband, who is quite talented at raw vegan recipe creations, came up with this raw, superfood version of carrot cake that I think you will love as much as we do.

He makes it every year for my birthday! (Awwww!) ...And over the years it seems to get better and better.

The top 10 superfood ingredient in this recipe is the lovely goji berry, used instead of raisins!

Goji berries are a nice protein rich food, as well as a great tasting super fruit.

I have always loved carrot cakes, but this raw carrot cake is especially wonderful because it gives me lots of energy and doesn't make me tired like baked desserts.

One reason for this, besides the enzymes and nutrients, could be the addition of the medicinal mushroom, cordyceps, which is known for its energizing and restorative properties.

Traditionally, I like to eat a piece of this cake after a long birthday hike in nature. It is a yummy treat to come home to and indulge in after some fun outdoor exercise.

Carrot Cake Recipe

carrot-cake-recipe-using-goji

Ingredients:

Cake:

  • 7 carrots
  • 1c pecans
  • 1/8C bee pollen
  • 1/2C dates
  • 1/2C herbal tea recipe
  • 1/4C yacon root syrup
  • 2T lucuma
  • 20-30 cordyceps capsules (the powder)
  • 1/2c goji (soaked)
  • 1/2 vanilla bean (scrapped)
  • 1/2t ginger or grated fresh
  • 1/2 cinnamon
  • 1/4t cardamom
  • 1/4 coriander
  • 1/2 nutmeg
  • 2T coconut oil

Cashew "Cream Cheese" Frosting:

  1. 1C cashews (soaked)
  2. 1/2C herbal tea
  3. 3T lemon
  4. 1T orange peel zest
  5. 3T agave nectar
  6. 1T coconut oil
  7. one inch vanilla bean (scrapped)

For the herbal we use a strong tea made with a blend of nutritive herbs, cleansing herbs or chinese tonic herbs. Depending on how much time you want to spend, you can make a simple tea infusion OR make a decoction of different tonic roots. See herbal tea preparation.

Directions:

For the Carrot Cake:

  • Make 1 C herbal tea for both cake and frosting.
  • Soak dates in 1/8C herbal tea recipe of choice for 30 minutes.
  • Soak goji berries in 1/8C herbal tea for 30 minutes.
  • Process the carrots in a food processor until fine.
  • Place in a big bowl.
  • Process pecans, bee pollen and dates together.
  • Add to the bowl.
  • Add in the remaining ingredients and mix.
  • Place the mixture in a glass dish.
  • Refrigerate 1 hour.

For the Frosting:

goji-carrot-cake-cream-cheese-frosting


Soak cashews in 1/2C herbal tea for 30 minutes.

  • Blend the soaked cashews with other ingredients.
  • In a high speed blender. (Blendtec or Vitamix)
  • Blend until creamy smooth.
  • Place in a jar and refrigerate 1 hour.
  • Smooth frosting onto carrot cake.


carrot-cake-raw

Enjoy this raw carrot cake recipe with friends. It makes a great dessert for parties, potlucks or as a birthday cake!

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