10-23-2007, 02:49 PM
Does anyone have a recipe for raw carrot cake that doesn't use a dehydrator?(I don't have one yet).I've been wanting some carrot cake for a while now, seriously!! Hopefully I'll be ordering one soon. Thanks, Sciencegal:D :eek:
10-23-2007, 03:00 PM
This one uses a dehydrator, but you could cut back on the liquid and do the ol' pop in in the oven and shut the oven off trick. Have you ever tried that?
Do you have a thermometer? I just turn my oven on lowest setting and shut it off, then pop the goodies in the oven...works pretty good. I did this with my granola bars before I bought our dehydrator.
10-23-2007, 03:22 PM
This one looks AMAZING and has gotten rave reviews...
10-26-2007, 08:11 AM
I don't have a dehydrator so I put the oven on a low temperature and leave the door slightly open which works fine.
10-26-2007, 02:14 PM
2 cups of raw almonds
2 cups of dates
Process ingredients together and press into pie plate.
2 cups of dates (soak these if not soft and creamy and drain)
2 lbs of carrots
2 cups of meat from a young coconut( I make mine without the coconut a lot and it is still wonderful)
1/4 cup of ginger( or a sprinkle of powdered ginger)
some fresh carrot juice( I usually use distilled water if needed)
3/4 cup of organic raisins( soak these for a few minutes and drain)
2 cups of walnuts coarsely chopped
1 1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1 teaspoon nutmeg
Grate and then process the carrots with the S blade and set aside. (juliano separates the pulp and juice with a juicer and adds in the juice as needed) In a blender, combine the coconut (optional) soaked dates, ginger and enough carrot juice or distilled water to get to blend. Transfer contents to mixing bowl and mix in the carrot pulp, raisins, walnuts, cinnamon, cardamom, and nutmeg. This is your carrot cake.
1 1/2 cups of raw cashews(or your favorite nut) and soak
them for at least 2 hours
1/2 cup of fresh squeezed orange juice
2 tablespoons dates.
a few drops of almond extract is an option.
Blend in blender and using a rubber scrapper, scrape the sides to help the cream turn over. Stop and check for sweetness and consistency. Blend till fluffy and smooth. Use immediately.
1 cup dried figs, soaked
1 cup raisins, soaked
1/2 cup pitted dates
4 cups shredded carrots
3 cups soaked nuts (almonds, walnut, or cashews)
1/2 teaspoon each: ginger, cloves, cardamom
1/2 cup dates
1/2 cup cashews
1/2 cup soaking water
Soak figs, raisins and dates in 3 1/2 cups of water for one hour, reserving liquid. Soak nuts in 5 cups of water for 8-12 hours.
Drain, rinse and drain nuts again. Place nut in food processor and chop finely, place in large bowl. Add figs, raisins, dates and spices to processor and process until smooth. Pour mixture into bowl with the nuts. Mix well.
Add carrots mix thoroughly. Form mixture into desired shape.
Process dates, cashews and soaking water until smooth. Spread on top of the cake.
Raw Carrot Cake
3 cups grated peeled carrots
1 cup soaked, chopped dry fruit
1 cup chopped walnuts
½ cup honey
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 Cup Wheat germ (more or less)
Mix ingredients together, adding wheat germ as necessary so mixture is not too moist. Press into a rounded bowl and turn out onto a plate. Chill well to set shape.
Almond Cream Frosting
1 cup almonds - soaked overnight
Blend with 1/2 cup water
Add 1 cup coconut
1 tablespoon honey
1/2 tsp almont extract
Blend until smooth
Carrot Cake and Frosting
This yummy recipe yields 8 cups, or 10-16 servings, one small piece goes a long way! Can be made one or two days in advance and kept refrigerated. The malleable consistency of this carrot cake will allow you to make it into any shape. Make a traditional looking 2 layer round cake with frosting between layers, or get creative and shape it into the form or a Christmas tree or star, on a large platter.
2 cups unsoaked cashews
8-13 medjool dates pitted (not soaked)
In blender blend cashews with enough water to allow blender to run. When smooth, add in dates until sweet enough. Add in vanilla.
1/2 cup raisins, soaked 20 minutes, reserve liquid
1/2 cup dried apricots, soaked 20 minutes
2 cups pecans or walnuts
2 tablespoons pine nuts
1 1/2 cups coconut (dried, unsweetened, shredded)
1 teaspoon cinnamon
1/4 teaspoon Chinese 5 spice powder
1/2 teaspoon garam masala or cinnamon
optional pinch of clove
optional pinch of nutmeg
6 cups carrot pulp-
1 1/2 cups date pieces or chopped dates-pit and roughly chop dates
Food processor: combine pecans and pine nuts. Process until uniformly fine. Add coconut, pulse until mixed in. Add spices, pulse until mixed, set aside.
Juicer: (use blank) alternate putting carrot pulp, raisins, apricots and dates through. Knead until mixture is evenly combined. Add in nut mixture a little at a time, kneading it in.
Line 2 round cake pans with saran wrap (you may have to oil the pans first).
Put mixture in pans, pack in. Refrigerate until ready to frost.
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