No Bake Carrot Cake
Here is a totally guilt free, healthy, you won't believe it's good-for-you recipe straight from Mother Nature's garden. It's difficult to believe that this scrumptiously moist and delightful carrot cake is something you can feel good about eating, but believe it or not, you can! No Bake Carrot Cake is raw and deliciously wholesome.
Prep Time: 30 Completion Time: 180 Serving Size: 1 cake
1 cup almonds, soaked over night, drained
1½ cups raisins, soaked for 1 hour, drained
1 cup pitted dates, soaked for 1 hour, drained
6 cups of finely ground carrots, raw and pat dried to remove excess moisture
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground cardamom
Cashew Butter Cream Icing
2 cups raw cashews, soaked for 2 hours, drained and rinsed
1 cup powdered sugar
8 oz Tofutti cream cheeze
1/2 cup Buttery Spread
1 1/4 teaspoons vanilla
1 cup crushed walnuts, plus some for topping
In a blender, blend the almonds, raisins and dates until finely ground.
In a large bowl, combine the almond mixture, carrot pulp and spices, mix well and set aside.
In a food processor combine, cashews, powdered sugar, cream cheeze , Buttery Spread and vanilla. Blend until smooth, then stir in walnuts and set aside.
Line a loaf pan with plastic wrap and press the carrot mixture in firmly, half way up. Cover layer with plastic wrap and firmly press in the rest of the remaining mixture. Turn the loaf pan over onto a serving plate, and remove the pan and plastic wrap. Set one layer aside and frost the other layer. Place the second layer on top and finish frosting, top with crushed walnuts.
Refrigerate for 3 hours before serving.
Use a juicer to grind up the carrots. Use the pulp for the cake and drink the juice (best served chilled).