Raw Carrot Cake:

This delicious raw carrot cake is for those layer fanatics, at least it has 3 layers. If you’re a carrot cake lover this is an ideal treat to enjoy with your family and friends or on a birthday. This recipe will show you how to make the carrot cake but also the delicious vanilla icing frosting that goes so well with it.
Ingredients for the raw carrot cake:
4-6 cups of juiced carrot pulp
3-4 dried raw mulberries
1 cup of raw raisins
2 cups of pitted dates
Ginger spice or a pinky of fresh ginger
Slice of vanilla bean
Some of the tools you’ll need are:
A cake pan
Food processor
A high-speed blender

Method for the carrot cake:
Here is only simple step to be taken. All the required ingredients for this raw carrot cake can be mixed together in a food processor. Thereafter you can put it in a bowl on the side because you’ll use this mixture later to layer the cake. Let’s focus on the icing frosting on your cake. You’ll need the following ingredients for that:
4-6 cups of soaked raw cashews
4-6 cups of raw young coconut water
1.5 cups of pitted dates
1 cup of raw fresh, squeezed lemon juice
Sprinkle of cinnamon
Pinch of vanilla bean
1 teaspoon of rose water
This frosting has a little twist to it because of the lemon juice and rose water that is added to it. All this makes the frosting smooth, rich and delicious.
Method for the frosting:
Making the frosting is also rather simple. Add your cashews, coconut water, dates, lemon juice, a little bit of rose water, some cinnamon and vanilla to your electric blender. When you ready start to blend all the ingredients together until they are smooth. If you choose, you may add some more lemon juice for a little kick in your frosting. Most of the mixing is done at this stage and we are only left with layering the cake so let’s start.
Steps for layering the cake:
Put one layer of the carrot cake mixture in your baking pan. Spread it out nice and equally across the whole pan. Now add one layer of vanilla frosting on top of the carrot mixture and also spread this out evenly over the cake.
Add your second layer of carrot mixture and frosting. Repeat this until you’re satisfied with the cake layer.
Before you add the frosting to the last layer of carrot mixture, put some raisins on the top of the mixture. Now add as much frosting as you’d like on top of your cake.
If you like an all-round frosting cake you may spread the frosting also around the edges of your cake.
Slice yourself some of the cake and enjoy it. It is best to put the cake in the refrigerator for a hour or more before serving.