Scrumptius Carrot Cake with Orange Frosting RAW

I got this recipe off of www.goneraw.com Submitted by earthintruder

Here's what I did different...

Cake: Instead of shredded carrot, juice carrot and use pulp and juice - makes for a more cakier cake

Grind Cinnamon sticks in a coffee mill so that there's little chunks of cinnamon

Topping: Shredded coconut on the icing. The decoration is carrot slivers and parsley!

Servings: 

 6-8

This cake was adored by everyone I shared it with at work. It is highly fiberous with just the right amount of sweetness.

Ingredients: 

2 cup shredded carrot
2 cup soaked seeds + handful walnuts
½ cup diced pineapple
½ cup raisens
¼ cup agave, honey, yacan syrup, add more or less to taste
1 sprinkle cinnamon
1 tablespoon ground flaxseed
1 sprinkle fresh ground nutmeg
1 tablespoon vanilla extract or scrapings of bean
1 pinch celtic sea salt
½ cup shredded coconut, optional

Preparation: 

Soak seeds 6-8 hours in purified water, or overnight.
Rinse and Drain. In a food processer, combine seeds and walnuts. Grind until smooth, but be careful not to make into “butter.” You may have to scrap the sides down more than a few times to get well blended. set aside.

Combine all other ingredients in large bowl. Taste as you go along. After mixing all the ‘sweets and spices’..add the seeds and form into a round circle. I then freeze this cake for about 2 hours, then frost it with the orange frosting I posted earlier. =) peace and love, enjoy!

The first time I created this cake, I put way too much cinnamon, and apparently Jonny ( my BF ) claims it tasted like ‘Big red’ the chewing gum.

Servings: 

 enough for one cake-or about 1 1/2 Cups frosting

this “frosting” is a perfect compliment to carrot cake. I absolutley love making carrot cake with pinnapple and raisens and topping it off with this decadent fluff. Make sure to adjust sweetner to your tasting as I don’t like that sweet of stuff. enjoy! peace and love

Ingredients: 

1 cup coconut butter
1 tablespoon orange zest
juice of an orange
1 teaspoon vanilla, or scrapings of bean
pinch cinnamon
pinch sea salt
extra water for consistancy
1 tablespoon ground flaxseed

Preparation: 

In a food processor, combine all ingredients except extra water. Add water slowly as needed to make that “fluffy” dollop frosting.