Clever Carrot Cake

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For the “cake:”

• 7 carrots
• 1 cup almonds, soaked overnight
• 1-1/2 cups walnuts
• 1/2 cup flax seed, soaked overnight
• 1 cup shredded coconut
• 1 cup raisins
• 2 Tbsp whole psyllium powder
• 1 tsp vanilla
• 1 cup raw honey
• Natural waxed paper

Process the carrots, almonds, one cup of the walnuts, and flax seed in a food processor. Transfer the mixture to a large bowl. Stir in the shredded coconut, raisins, psyllium powder, vanilla, and honey, and mix well with a spoon. Cut a long strip of waxed paper two inches wide and apply along the wall of a springform pan. Press the mixture firmly into the ten-inch springform pan and refrigerate for two hours.

For the icing:

• 1 cup raw cashews, soaked overnight
• 1 cup raw honey
• Juice of 1/2 of a lemon
• 1 tsp vanilla

Blend the cashews, honey, lemon juice, and vanilla in a mixer until it’s thick and creamy. Unmold the cake from the springform pan and place on a serving platter. Ice the top and sides of the cake and garnish with the remaining walnuts. Using a sharp knife or vegetable peeler, peel a carrot into spiral strips and make several cones for decoration (see the photo as an example).

Ingredients: carrot, almonds, walnut, coconut, raw honey, raisins

Recipe Type: Dessert