Feel Good Guru’s Sexy Raw Carrot Cake

This beautiful cake has all the flavour and decadence of traditional carrot cake without them refined flour, oil, eggs, icing sugar and cream cheese! 

Ingredients:

1 large or 2 medium carrots, grated finely

1 cup organic raisins, soaked in spring water til plump, rinsed, and then chopped finely

2 cups whole walnuts, chopped finely

½ cup organic shredded coconut

1 lg Tbsp tahini

1/4 cup maple syrup
(or less–just a splash will do)

1 tsp pure vanilla extract

Pinch each of cinnamon, nutmeg, clove

Mix all ingredients in a large bowl, then press firmly into a small (8”) round pan or glass pie dish. Let sit for at least an hour before icing and  serving. (makes about 6 small portions)

Vegan “Cream Cheese” Icing

1 cup cashews

juice from 1 lemon

a splash of water

1/8-1/4 cup maple syrup

1 tsp pure vanilla extract

Blend on high to create smooth, creamy, thick consistency, then spread or pour over cake. Or on anythingelse that needs the love.

Chef’s tips: Try blending first just with lemon juice and maple syrup, then add a little splash of water as you need more liquid for your desired consistency. A powerful VitaMix on high speed will help to make a silky creamy texture. If you soak the cashews overnight (or even a couple of hours, and then drain, you won’t need to add water. Remember, there’s no flour holding the cake together. Extracting the carrot cake in a nice wedge requires an angel’s touch. The longer you let it sit in the fridge, the firmer it will become.

Feel Good Guru is Moira Nordholt’s mission to inspire, empower and nourish. She decided to open Toronto’s healthiest take-out restaurant this year, but continues to pine for the west coast daily. Helping out at Earthsave is her way of staying connected to us, connect with her here:

feelgoodguru.com  |  facebook.com/feelgoodguru