Healthy Carrot cake recipe (for my fellow RAW foodies)

Namaste Foodies!!

So, I'm not sure if that most of you know, but I got a new doc who is also a kinesiologist. He put me on this detox diet because I had a high level of heavy metals in my system. And then when I told him that I drank tap water, he was aghast! That's where most metals come from...and Brita filters DON'T filter metals.

At any rate, the initial week of this cleanse/detox was murderous. As a rule, I don't usually eat refined/processed carbs, and don't usually have an issue ignoring them. But the day I started this cleanse, BOY was I in Trouble! All I could think about was bread! I could not understand it.

But back to the carrot cake. So, after having stomach issues last Friday/Sat, I decided I was only eating raw for this coming week. As a result, I made a carrot cake. But not just any carrot cake, it's made from raw vegies, nuts and fruits (even the sauce!). I LOVE gourmet raw food!!

To Prep:

You WILL need a juicer, because you need to juice about 1 lb of carrots for the pulp and the juice. This will yield about 1 c of juice and 1 c of pulp.

I soaked about 20 jumbo dates in warm water for 2 hours in prep.

Soak cranberries or raisins (whichever you prefer)

Soak 1 1/2 cups raw walnuts or cashews

The crust:

Chop up about 1/2 of almonds in food processor

pit dates and chop up dates in food processor (they should be soft and plump after soaking)

knead dates and almonds together (it should be like a firm dough) and press into dish/cakepan or pie dish (like you would with pie crust).

The Cake:

These are your wet ingredients

1 cup of pitted dates (pre-soaked)

1/8 c of fresh ginger

1 c fresh coconut meat (from a REAL coconut)

BLEND these items in blender and add carrot juice slowly so that it doesn't get too runny or too dry. It should become a smooth paste.

These are your dry ingredients

Carrot pulp

3/8 c cranberries or raisins

1 c walnuts

3/4 tsp cinnamon

1/2 tsp cardamon

1/2 tsp nutmeg

Toss these in a bowl, then add wet ingredients

Pat this into the dish with crust.

For orange sauce:

Juice 1 cup orange juice

1 Tblspn orange rind

1 Tblspn Lemon rind

1/2 cups of pre-soaked pitted dates

2 Tblspn lemon juice

2 Tblspn cashew or almond butter

BLEND in blender until smooth

For Cream sauce (I LOVE this sauce):

BLEND in blender- 1 1/2 cups pre-soaked walnuts or cashews with 1/2 c fresh squeezed orange juice and 2 Tblspns maple syrup. I also added alcohol free vanilla extract for taste

Please note: you MUST use only fresh ingredients. No substitutions with canned for "shortcuts" or the end result will be bitter and the cake and sauces will taste TERRIBLE.

Bon Appetite!