Raw Food: Apple Carrot Cake

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.


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