Last night I went to a party at a raw foodie’s house. I used this opportunity to try to make my first raw dessert. I’m sure I may have inadvertently made one in the past but this was my first intentional one. I searched the internet only to discover that a lot of sweets involve ingredients I have never heard of, dates which I have never seen in Japan or a food dryer which I don’t have. I settled on this Apple Carrot Cake recipe. The cake term must be taken lightly as it has a vastly different texture from what I would call cake. I think it has more of a Christmas pudding texture only more refreshing. That being said, it was wonderful. I will definitely make this again. Most likely in the fall because the cinnamon and orange zest flavors remind me of Christmas or fall at least. Sadly I didn’t take any pictures but you can imagine what all of the ingredients look like blended together. It could probably also pass for a sweet salad.
Apple Carrot Cake
By: Leyla on www.fromsadtoraw.com
1 1/2 cups carrot pulp (I used grated carrot)
1 1/2 cups apple pulp (I used grated apple)
3/4 cup shredded coconut
1 cup walnuts, soaked for two hours
1 cup raisins, soaked for two hours
1 tablespoon cinnamon
1 tablespoon grated orange peel
Blend all ingredients together and press into a cake mold. I recommend a silicon one so it comes out easily. Refrigerate for two to three hours. Serve decorated with coconut and apple slices.