Here is a carrot cake recipe that is a bit different than the traditional baked version.
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!
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.
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.
Cashew "Cream Cheese" Frosting:
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.
Soak cashews in 1/2C herbal tea for 30 minutes.
Enjoy this raw carrot cake recipe with friends. It makes a great dessert for parties, potlucks or as a birthday cake!