The Raw Truth

Carrot Kake

This delicious dessert is as simple as can be. Carrot pulp (the part that is left when juice is removed) is a very versatile substance that is sweet,

light, and easy to form. This recipe is a perfect way to make use of its many virtues.

SERVES 8 TO 12

FROSTING

1½ cups soaked cashews, drained

½ cup seeded, soaked dates, drained

¼ cup freshly squeezed lemon juice

1 tablespoon pure vanilla extract

3 cups sprouted almonds

2 cups seeded, soaked dates, drained

2 cups soaked raisins, drained

6 cups carrot pulp (from juicing carrots)

1 tablespoon freshly grated lemon zest

1 tablespoon freshly grated orange zest

1 tablespoon ground cinnamon

½ tablespoon freshly ground nutmeg

1 tablespoon ground cardamom

To prepare the frosting, place the cashews, dates, lemon juice, and vanilla in a blender and blend until smooth. Set aside.
To prepare the kake, using a homogenizing juicer, homogenize the almonds, dates, and raisins into a large bowl. Add the carrot pulp, lemon and
orange zests, cinnamon, nutmeg, and cardamom, and mix well. On a serving plate, form into a cake shape and top with the frosting. Refrigerate
until chilled before serving.