I’m not normally a raw-carrot person, but the above was as dreamy as it looks. And now I’m still dreaming about it! I almost didn’t make it, though. When I looked through the cookbook, Raw for Dessert, I folded down a lot of recipes! Cashew Cream, Crème Brulée, Chocolate Pudding, and on and on. These recipes seemed simple enough, with few ingredients and steps. And anyone who knows me knows that I am intimidated by long-winded recipes. But this time, I decided to challenge myself: find a long recipe that sounded good, and go for it! This is how I settled upon the Raw Spice Cake, a recipe I normally would’ve shied away from due to its extensive ingredient list.
Raw Carrot Cake
(Reprinted with permission, with CCK’s carrot-cake addition)
Yield: one 6-inch cake (8 servings)
Ingredients
- 1/2 cup raw almonds (unsoaked)
- 1/2 cup unsweetened shredded dried coconut (CCK omitted)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- Pinch ground nutmeg
- 1 cup raw walnuts (unsoaked)
- 1 cup raw pecans (unsoaked)
- 8 pitted medjool dates
- 1 teaspoon orange zest
- 1/2 cup raisins
- 1 tablespoon maple syrup or dark agave syrup (CCK omitted)
- 1/4 to 1/2c shredded carrot (CCK special addition)
Place the almonds, coconut, cinnamon, ginger, salt, cloves, and nutmeg in a food processor fitted with the S blade and process until finely ground. Add the walnuts and pecans and process until finely ground. Add the dates and orange zest and process until the mixture begins to stick together. Add the raisins, maple syrup, and carrots, and process briefly to incorporate. Line a 6-inch cake pan with a parchment-paper round. Pour the nut mixture into the pan and distribute it evenly. Press down with your hand to compact. To serve, run a knife around the edge of the pan to loosen the cake. Place a serving plate upside down on top of the cake pan. Invert, then lift the pan off. Remove the parchment round. Covered with plastic wrap, Spice Cake will keep for 5 days stored in the refrigerator or for 2 weeks stored in the freezer.
I frosted my carrot cake with Raw Cream Cheese Frosting and cinnamon.
Wow, that carrot cake is gorgeous!
That looks divine! I love having cake for breakfast, I’ve haven’t had cake for breakfast in awhile, perhaps its an excuse to make THIS cake.
This morning was definitely started with a yummy note. My breakfast was a bowl of red quinoa with blueberries, cashew, raisins, and a drizzle of agave. yumm.
Mhm, carrot cake…
I always had cake for breakfast when I was younger!
Leftovers from birthday cakes and stuff like that. Gosh I miss that 🙂
Cake for breakfast. I like it 🙂
Hehe, I was THISCLOSE to having a cupcake for breakfast this morning but I realized I’m giving blood and needed something a bit more substantial/hearty…but that’s not to say I can’t have one tomorrow!!!
Incredible! Cake for breakfast, especially raw cakes, have always been part of my ‘diet’. Why, just today I had CCK raw cheesecake with fresh garden raspberries for breakfast. Yummy and healthy – why not?
Mmm sounds good to me. I’m jealous of your garden raspberries! My uncle used to have raspberry bushes, and we LOVED picking them!! Then they went straight into our cereal.
O..m…g… I’m drooling. I just put “MAKE CCK RAW CARROT CAKE” on my To Do list for this weekend. YUMMM!!
that looks fabulous! I eat the same thing for breakfast everyday, maybe I’ll switch it up and try some healthy cake instead!
I have a bunch of friends that tell me the day after their birthday they always have cake for breakfast and I was surprised…Cake for Breakfast? My parents would never let me do that! I am happy I have such health-concious parents – I won’t have to worry about breaking unhealthy food habits when I am older!
Wow that looks really good! I know I’ve had cake for breakfast the day after my birthday. How could you not?
I started my day off with leftover kale, corn, and mushrooms. Maybe weird but I enjoyed it!
haha you started off opposite from me! But normally, I’m with you. I love leftovers for breakfast. Oh heck, I just love leftovers, period!