• Raw Sprouted Carrot Cake

    Raw Sprouted Carrot Cake by Noelle Parton ( www.simplytothrive.com)
     
    Time: 30 minutes

    The perfect alternative for those typical baked carrot cakes with refined sugar, flour, and dairy. This raw carrot cake has great texture, warming cinnamon spice, sweet carrot bits, smooth “cream cheese” frosting, and is nutrient-dense and full of enzymes thanks to raw buckwheat sprouts!
     
    INGREDIENTS
    For the cake:
    1-2 large carrot, shredded
    1 - 1 1/2 cup buckwheat, sprouted and preferably dehydrated, however not necessary
    2-3 tablespoons ground flax and/or chia seeds
    1-2 teaspoons ground cinnamon
    Pinch of sea salt of choice
    1/4 - 1/3 cup date paste
    2 tablespoons coconut butter, optional but helps the cake solidify once chilled
    Water, as needed
    Raw coconut flour, optional

    For the "cream cheese" frosting:
    1/2 - 1 cup coconut butter
    Water, as needed
    1/4 cup date paste, or 3-4 dates
    1/4 - 1/2 lemon, peeled and left whole or juiced
    1/4 - 1/2 teaspoon cinnamon, optional
    Pinch of sea salt

    Topping - JEM Cinnamon Red Maca Almond Butter and additional ground cinnamon

    DIRECTIONS
    For the cake:
    1. In a mixing bowl, add shredded carrot, sprouted buckwheat, ground seeds, desired amount of cinnamon (I like mine with a lot of cinnamon, but add what you like) and salt. Start at the lower amount of carrot, buckwheat, and seeds, allowing for additional to be added after if needed.
    2. Add the date paste and coconut butter, then using an immersion blender, blend so that the mixture begins to chop up and stick together. Continue to add date paste as needed. You can blend this mixture to your desired consistency, either leaving bigger pieces of carrot and buckwheat, or grinding it down to be completely smooth, or somewhere in between. If the mixture is too dry, add water a tablespoon or so at a time to help rehydrate the mixture until it sticks together.
    3. The mixture should be sticking together if pressed between fingers. If using non-dehydrated buckwheat, 1 or 2 tablespoons of coconut flour may be needed to help absorb some of the moisture. 
    4. Taste. Add additional carrot, cinnamon, or date paste if desired depending on your taste.
    5. Once perfect to your taste, press into pan or dish of choice depending on how thick or thin your wish your cake to be. Set in freezer while preparing the frosting.
    For the frosting:
    1. In a high-speed blender (such as a Vitamix) or food processor, blend the coconut butter with just enough water to slightly thin out until you reach a consistency that is very smooth, creamy, and easily spreadable.
    2. Blend in dates and lemon, starting on the low end of the lemon depending on desired taste. The more lemon juice, the more it tastes like a cream cheese frosting. Add cinnamon if using, and a pinch of salt.
    3. Taste. Adjust for sweetness and tang.
    4. Remove the cake from the freezer and spread the frosting over top. Let set up in the freezer or fridge if you want your frosting to harden slightly, or eat as is. Before serving, drizzle with JEM nut butter and extra cinnamon.
    5. Keep in the freezer or fridge. Enjoy! 

    NOTES
    • Can sub raw cashew butter or even full-fat coconut milk cream for coconut butter.
    • Although dates are my favorite sweetener, use preferred natural, liquid sweetener such as coconut nectar, 100% maple syrup, etc.
    • Feel free to adjust the flavors to your liking! Add in chopped raisins, walnuts, macadamia nuts, or other spices like ginger or clove.
     
    Copyright 2016, N. Parton, Original recipe
     
  • Comments on this post (1 comment)

    • samantha veitch says...

      ohhh this sounds incredible and very unique for a raw pie! I think adding a crust would take it to the next level. Dates and almonds and cinnamon would be simple and sweet :) many thanks for the inspiration and your fabulous products guys! samantha www.whitedragonorganics.com

      June 01, 2018

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