This is a very creative raw dish that combines the healthy fats found in raw cacao and cashews with the fat-soluble beta-carotene found in carrots. Raisins supply much of the sweetness, and coconut and banana make this healthy delight more dessert-like.
Yield: 8 servings
INGREDIENT
FOR THE CAKE:
1/2 cup (55 g) grated apple, with a little salt and lemon juice on it
1 cup (110 g) grated carrot
1/2 cup (43 g) dried coconut flakes
1 cup (140 g) chopped cashews
1/2 teaspoon sea salt
1/2 cup (75 g) golden raisins
2 to 3 tablespoons (40 to 60 g) agave nectar or other sweetener
1/2 cup (48 g) raw cacao powder
1/2 cup (113 g) mashed banana
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
FOR THE FROSTING:
1/2 cup (113 g) mashed banana
2 to 3 tablespoons (14 to 21 g) coconut powder
1 tablespoon (6 g) cacao powder
1 tablespoon (20 g) agave nectar or other sweetener (optional)
1 tablespoon (15 ml) lemon juice
1/4 teaspoon salt
1/4 teaspoon powdered mustard
HOW TO COOK RAW CHOCOLATE CARROT CAKE
TO MAKE THE CAKE: Grind all the cake ingredients in a food processor and divide among 8 ramekins (the serving size is a little more than 1/2 cup [115 g]). If you prefer bigger chunks of everything for a better personality, then leave the texture intact and mix by hand rather than grinding together in the food processor—it’s your choice!
TO MAKE THE FROSTING: Blend all the frosting ingredients and adjust the seasonings to taste. Frost the cakes and chill before serving.
