Carrot Cake Recipe???

[HappyCat]

Does anyone have a yummy carrot cake recipe that doesn't require a juicer. (Everything I've been able to find calls for the carrot 'pulp').

[maydolphin10]

you could adapt those recipes by blending the carrot and leaving out water added in the recipe or u could follow this one from dining in the raw by rita romano:
Carrot Cake
5 cups carrots pureed
2 cups walnuts, finely ground
1 cup dates, pitted
1 T pumpkin pie spice
3 heaping T psyllium powder
1 T orange peel, grated

Blend everything together and press into cake pan. chill 2 hours

[firefaery]

Alissa's recipe does not call for pulp. And it's super-fantastic-wonderful.

[HappyCat]

Thanks! to both of you, unfortunately I do not have a copy of Alissa'sbook yet. I figured I will probably be able to get one in May when I take her course. But I'm going to do some experimenting today, it's going to be my first attempt at a raw cake so I'll let you know how it turns out!

:D

[Kris]

I just make Alissa's carrot cake recipe, with a few minor modifications, and it's in the dehydrator now. Her recipe doesn't say to dehydrate, but I think it would be better that way. I made it into 12 mini cakes to dehydrate faster. I'll try to post a pic and review when they're done!

[honeybee joy]

Here is Alissa Cohen's carrot cake from GreenChefs.TV

http://greenchefs.tv/alissa-cohen/wedding-carrot-cake/

[Halo Aglow]

I just make Alissa's carrot cake recipe, with a few minor modifications, and it's in the dehydrator now. Her recipe doesn't say to dehydrate, but I think it would be better that way. I made it into 12 mini cakes to dehydrate faster. I'll try to post a pic and review when they're done!


Kris, I dehydrate Alissa's recipe too (not fully, just to the texture I like, still enough moistness). I also double the amount of walnuts. I think the texture is more cakelike when it's dehydrated slightly. I dehydrate it into a large square and then cut it up into 9 little squares to stack on top of each other with the frosting in between each layer and on top. I always have 3 layers to stack for each serving. My hubby can eat a whole serving this way, but I can only eat about half and I'm sooo full! But let me tell you, the texture LOOKS like and feels like SAD carrot cake.

Anyhow it tastes sooo good. I'll be finishing off my half serving soon. Hopefully my husband won't eat all of the full serving that's in the fridge. I am sure I'll be wanting some more tomorrow morning. I've made 2 carrot cakes since he's been home off the road. It's THAT GOOD.

Raw is marvelous.

[honeybee joy]

Originally posted by Kris
I'll try to post a pic and review when they're done!

Oh please do. I would love to see what it looks like dehydrated. I have made it non-dehydrated. Would like to try it dehydrated!

[Rawkinlocs]

If you need or want to use carrot pulp, you could always blend up some carrots in the food processor then use a nut milk bag (or nylon paint strainer bag from Home Depot) and squeeze the juice out and you'll be left with pulp!

Yeah, I made mini carrot cakes from Alissa's recipe too and I also dehydrated them :) They are really good...have a really good flavor!

Honeybee, I took pics, but they don't really show much in detail of the texture of the cake, but I did prefer it dehydrated: http://public.fotki.com/Rawkinlocs/live_food_pictures/guilt-free_desserts/carrotcakes.html

[Leslie_L]

Does anyone have any suggestions for replacements for the cashews and OJ in the frosting?

Thanks,

Leslie

[Kris]

You could probably use macadamia nuts instead of cashews, though not sure why you'd wanna because cashews are much cheaper and more readily available. The mac nuts at my grocery are always rancid because they're so expensive that no one ever buys them (except dumb old me), so they just sit there getting older and older and grosser and grosser.

Instead of orange juice, I'm thinking you could use any kind of sweet liquid...like date soak water, apple juice, coconut water, or just water mixed with agave. I'm looking forward to the orangey flavor though...I added some orange juice to the cake "batter" to repeat the flavor.

[Kris]

I dehydrate it into a large square and then cut it up into 9 little squares to stack on top of each other with the frosting in between each layer and on top.

What a great idea!!! I'm thinking that, if they're dry enough on the inside to stay together, I will cut the mini-cakes in half and put icing in the center to make mini layer cakes. It really is all about the icing anyway... :p

[Kris]

Oh nooooo, what a bummer! I just taste-tested one of my carrot mini-cakes and realized that they fermented and turned bitter. I guess I didn't have the heat high enough to start with. This tends to happen to me if I'm not careful. How sad to work on something for 2 days and then have to chuck it!!! Oh well, I'll just make it again.

I'm enjoying the icing, though. I dipped strawberries in it...mmm!! I'm not sure if the icing will last long enough for me to make more cake!

[Lauraw]

The icing is wonderful. I've been experimenting and I love to substitues some lemon juice for some of the orange juice. I also add in the zest of a lemon adn the zest of the orange. Really intensifies the flavor!

[HappyCat]

It was sooooo yummy!!! Made it all with the VitaMix. It had an almond date crust, The filling had 2lbs carrorts, dates, ground flax seed, pineapple,fig and walnut chunks, raisins, lots of cinnamon, allspice, and pumpkin pie spice. And a cashew 'cream cheese' frosting with lemon zest.

I definetly want to try dehydrating it sometime! I ended up freezing half of it, how long will it keep in the freezer? Can't wait till my raw carob arrives so I can try those ice cream sandwiches!!!! :)

Thanks everyone for all the tips!

[trinity082482]

Aww none of those photo links work :o

[fairygirl]

Im making carrot cake tomorrow for some friends because i have soooo many carrots to use up :D yummm!

ure right trinity, neither of those photo links work...pooey :(

[Rawkinlocs]

Here is my updated link: http://public.fotki.com/Rawkinlocs/live_food_pictures/random_food_pics/carrotcake2.html

And here is the GreenChef's updated link: http://gliving.tv/greenchefs/alissa-cohen/wedding-carrot-cake/

When I make it, I divide the batter up into 3 thinner layers and dehydrate (along with adding a little more walnuts) to make it less "wet". But it's really good...has a very good flavor.