Raw Food Carrot Cake Recipes

Steps:

• In a food processor combine dates, coconut, walnuts, cinnamon, sea salt, and ginger. Pulse until combined, but still a hearty crumbly texture.
• Add the shredded carrot and coconut water, and pulse 5 times.
• Remove the blade from the food processor, and add the raisins.
• Use a wooden spoon to stir the ingredients together. The batter will be sticky, but don't worry. It will firm up a bit in the fridge.
• Draw a 5-inch circle diameter circle onto 2 sheets of parchment paper. For this I traced a Pyrex bowl.
• Place the parchment paper onto your counter, pencil/pen side down.
• Scoop half of the carrot cake batter into the center of the circle, and smooth down with a spatula to make a cake layer. It should be about 1 inch thick.
• Do this with the other circle and remaining batter.
• Place the two halves into the fridge to firm for at least 30 minutes.
• To make the icing combine the coconut cream, agave, and flour in a standing mixer and whip until fluffy and creamy. Or use a hand mixer to do this.
• Place in the fridge to firm for at least 20 minutes.
• Ice one of the cake layers with half of the icing.
• Top with the other cake layer, and top with the remaining icing.
• Garnish with thick shreds of coconut and a sprinkle of cinnamon on top, then serve!
• Form into 2-3 tablespoon sized balls. Roll in extra coconut shreds, and place in the refrigerator to firm, or serve immediately.