Working on a few recipes that will be in the upcoming book and I wanted to share one with you. This delicous and decadent dessert is made with ALL raw ingredients, NO sugar, NO dairy, NO grains(gluten free)A great way to entertain guest, get more veggies and nuts into your diet and still maintain DIVA'ish healthy figure ~!
Carrot Cake
Ingredients:
(Double layer base of cake)
8-10 Organic Carrots
1 1/2 Cup of Walnuts
1 1/2 Cup of Medjool Dates(soaked)
1 Cup of Organic Raisins
2 Inch slice of Ginger or 2 tsp dried Ginger
2 Tsp Cinnamon
1 Tsp Nutmeg
1 Cup of Shredded Coconut
(Frosting)
2 Cups Natural/Raw Cashews (soaked overnight and rinsed)
Juice from one(1) Orange
**Optional: 3 Tbsp of Raw Local Honey OR 3 Medjool Dates
Blend the cake ingredients in a food processor until mixture is mealy but formable. Form 2 equal layers for your cake and set aside. Now blend the frosting ingredients in a blender (I use my amazing Vita-mix for this- it is the best a DIVA can have, right?) You need to blend this until it is creamy smooth and no lumps. This requires alot of stirring, tamping and blending---be patient the creamy results are sooooo worth it! Once frosting is done, spread between the cake layers on your serving platter and then frost as you would a conventional cake. Decorate with carrot curls, coconut shreds and a few raisins. Chill in the refrigerator for 4 hours before slicing and serving. This is a big hit EVERY time I serve it. Let me know how you like it!
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