I love carrot cake! I used to always ask for it on my birthday and special occasions. I wanted to capture the same flavors, but in a healthier version. This is a vegan, raw carrot cake.
You will be starting with the cake bites in the mold.
Place a silicone cutting board over the mold. Turn everything over and tap on counter a couple of times. Squares should fall out of the mold. Lift up the mold carefully. These are delicate. If they come apart, you can use a couple of small spatulas to reform them.
Using a soft spatula, spread a layer of frosting on top of half of the squares.
Use a spatula to place a second square on top of each frosted square.
Frost tops of cakes. Garnish with pecan and/or dried carrot pulp crumbs.
You don’t have to use a mold and do all of the layering if you don’t want to. You could also use small silicone cupcake molds and make it into frosted cupcakes. If you do that, you may want to double or triple the filling recipe so you have enough. Keep in mind, though, that this is dense and rich. You probably won’t want a large amount at one time.
Yield
6 pieces
Equipment Required
Ingredients1 cup carrot pulp, leftover from juicer 1⁄3 cup raisins, coarsely chopped 1⁄2 cup pineapple, raw, chopped small 1⁄4 cup pecans, chopped 2 tablespoons rolled oats, organic 2 tablespoons steel cut oats, organic 2 tablespoons pineapple juice 1 teaspoon coconut nectar 1⁄4 teaspoon cinnamon 1⁄4 teaspoon vanilla extract |
DirectionsThoroughly mix all ingredients together. Try to keep mixture loose while processing so ingredients are well mixed. Pack tightly into refrigerator container. Refrigerator over night to allow dry ingredients to absorb moisture. The next morning, put the mixture in a bowl and fluff it back up with two forks. Fill each hole in the mold with mixture. Pack it in tightly, so that it will hold its shape. Refrigerate while you are making the frosting. You could even refrigerate it overnight and frost it the next day to make sure it is good and cold. |
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