Carrot cake recipe: raw, healthy, and delicious

Ok, confession time...I totally hated carrot cake as a kid. In all fairness though, I never really gave it a chance. Well, accidental chances that obviously led to disappointment due to expectations that could never be met. What do I mean by that? Let me paint a picture for you...
As a kid, you see the dessert offerings in the restaurants. ONE of the cakes has icing and a pretty candy carrot on it. So, naturally you assume that this cake will pack the most sugary flavour of them all! You get it, you taste it, you think what the...!??!?

Flash forward a couple of decades and that early non-attachment to carrot cake is still alive and kicking! My friend, Shannon, kept mentioning a carrot cake that she swore by. But I just couldn't shake that deep-living memory and kept right on hating the carrot cake without ever trying it again.

And then I went to Ecuador and moved to a house on a mountain. And, I'm not even sure what brought it about, but one day I was astoundingly lucky and likewise astonished to find dried figs and nuts in Loja and all I could think was that I needed to attempt a raw carrot cake.

So I threw some ingredients together, and bam! One gluten-free carrot cake that happened to also be raw, vegan, unnaturally delicious, and incredibly healthy. I was a convert! I even brought my carrot cake show in the form of superfood truffles and cooking classes to Peru to the great delight of many an expat and traveller audience. In truth, I am pretty sure I have at least one friendship from Cusco based entirely on this carrot cake.

Interested in knowing just how unbelievably good this recipe is for your health? Read all about carrots in my ebook, Everyday Superfoods, which you can download for free!

And now for the recipe that will shock your mother, win the heart of your life-long crush, and make you friends all over the world...
1 c almonds
1 medium carrot, chopped
1/2 c dates, pitted or dried figs
2 tsp cinnamon
1 tsp nutmeg

Put the almonds into your food processor and pulse until they’re in super small pieces. Be careful not to let it run too long or it will turn into almond butter.

Add the cinnamon and nutmeg and pulse a couple of times to mix well.

Add the dates or figs (or a combo of the two!) and process until they are broken down and well blended with the nuts.

Add the chopped carrot and process until it is broken down and well mixed.

Put your dough into a pie dish or a pan and press it down. Let it chill in the fridge for an hour to set.

Enjoy!

xo
Selene

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