Wednesday, April 27, 2011

The Hefty Healthy Carrot Cake!

Yes I said healthy and carrot cake in the same title!  Amazing I know!  With Mother's Day festivities right around the corner why not make something tasty and nutritious for the family to nosh on??

This cake is full of vitamins, minerals, and lots of fiber. And it is hefty weighing in at a good eight pounds. One slice will keep you satiated. This cake is free from added flours, preservatives, and refined sugar!

Servings: 12-14


  • 2 c soaked raw almonds (soak nuts for at least a few hours; best for a day)
  • 2 c chopped dates (either buy them moist and plump or soak the drier ones)
  • 2c fresh carrot pulp (from juicing the fresh carrots)
  • 1 ½ c fresh carrot juice
  • 2 c coconut flakes
  • 2 c soaked dates; chopped
  • 2 c chopped walnuts
  • ¾ c chopped figs
  • 2 tsp cinnamon
  • 1 ½ tsp – 2 tsp ginger; to taste
  • ½ tsp cardamom
  • 1 tsp all spice
  • ½ c fresh orange juice
  • 2 c soaked chopped cashews
  • 2 tbsp maple syrup
  • Orange zest
  1. Be sure to soak nuts and dates a few hours or a day before beginning.
  2. In a food processor combine the crust ingredients; roughly chopped. Mix. Place into a pie pan.
  3. In the food processor combine coconut flakes, soaked dates, ginger and half the carrot juice. Mix.
  4. In a mixing bowl combine food processor contents, carrot pulp, chopped walnuts, chopped figs, cinnamon, cardamom, and all spice; mix and slowly add the rest of the carrot juice.
  5. Place the filling in the crust.
  6. In food processor combine orange juice, chopped cashews, and maple syrup; mix. Use to top the filling of the pie. Follow with sprinkles of orange zest.
  7. Enjoy.

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