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Raw Hawaiian Carrot Cake

March 10, 2016

 

 

My Raw Hawaiian Carrot Cake is made with raw honey from Kuai and Hawaiian Gingerade (yummy ginger yerba mate drink found at my Whole Foods) to add liquid and more of a ginger kick.  You can use any honey (or agave if you are averse to using honey) and water to replace the ginger-ade if necessary.  So, it may be more appropriate to call it Raw Honey Carrot Cake, but either way, it contains veggies and tastes great and if you can find Hawaiian Gingerade near you, I highly recommend it. 

I garnished my cake squares with cinnamon, though a more decadent option would be to whip soft coconut butter with honey and cinnamon to create a frosting or glaze, or for a non-raw option you can do my protein frosting: whisk vanilla vegan protein powder with water and drizzle on top.

 

Raw Hawaiian Carrot Cake

Ingredients:

2 cups roughly chopped organic carrots
1 cup sunflower seeds
1/2 cup raisins
1/2 cup raw walnuts
1-1/2 cups shredded coconut, unsweetened (I used a light air-puffed kind, regular is fine)
1/4 cup raw honey (or agave)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
3 tablespoons water or gingerade (yum yum!)

 

 

Directions:

 

1.  I used organic local carrots and didn't peel them (more nutrients, right?)  Side note: can't wait until we are somewhere a little more permanent.  One of the first things I want to do is plant carrots--growing up, fresh carrots from our garden in Oregon rinsed off by cold hose water was pretty amazing--seriously.  Chop up about 5 carrots (equal to 2 cups) in small pieces, processing alone briefly.

2.  Add in sunflower seeds, raisins, walnuts, coconut, vanilla and spices.  Add water or ginger drink a little bit at a time until the desired consistency is reached.  Omit the cinnamon if you plan on garnishing the cake generously with it in lieu of frosting.

3.  With a spatula, transfer the mixture to either a 9x13" parchment paper-lined dish or for a thicker "cake", a 8x8" dish.  (The paper will help it transfer out of the dish to garnish or cut easily). Place in fridge or freezer to set.

4.  When ready to garnish, remove raw carrot cake from the pan using the parchment paper to gently remove.  I opted to place down a stencil (thank you, IKEA), and sprinkle cinnamon over the top.  I then  cut it into a few squares, and enjoyed my honey and ginger-infused healthy treat!

 

*More decadent option: whip coconut butter and raw honey and cinnamon and vanilla until desired consistency is reached, then drizzle over cake.   

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