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.
Carrot cake is my FAV dessert. Seriously love it so much. I would love to try this recipe it looks awesome.
I love carrot cake and that one looks amazing!! I used to adore the carrot cake that Starbucks used to have in their case and I would have that for breakfast once in a while..I haven’t seen it there for a while though 🙁
I’m not a big cake fan, so never had it for breakfast … but, I love a super-dense carrot cake-like creation and that looks awesome! I just bookmarked the recipe 🙂
That looks really good! I haven’t had cake for breakfast, but I’ve had “brownies” for breakfast!!! (Thanks to your fantastic brownie batter pancake recipe) 🙂
The carrot cake looks amazing! Yum. 🙂 I started my day off with a bowl of Banana-Almond Butter-Cocoa porridge.
And I thought a teaspoon of dark chocolate spread in my porridge was a luxurious way to start my day … I have been outdone by carrot cake!
Oh no, chocolate can never be outdone ;).
That looks SO delicious!!! I started my day off with Kashi Heart to Heart and blueberries in sweetened vanilla almond milk (my favorite!)
I had a sort of cake/muffin for breakfast too! I wanted to have it for this morning really bad last night, so even though it was late, i baked my chocolate-almond-buckwheat mini cake in one of those single serve sized pans. It was so cute and delicious 🙂 Ate it with a mango. But that’s funny you had carrot cake cause i actually meant to try a mini carrot cake, but it was too late that i decided to go with my usual familiar recipe.
holy yum. i will be making this soon. it looks divine and carrot cake is one of my fave flavors!
Oooh wow! I was expecting a cake inspired oatmeal or something but this is even better!!!!
I’ve not eaten cake for breakfast in a long time but a few years ago i would have jumped at the chance!! xx