100% raw carrot cake // white chocolate-maple cream frosting // caramelized purple carrot ribbons

carrot cake is usually a crowd favorite. this cake is dense, moist, full of wonderful nutrients and completely satisfying. 

making it requires a few steps, but nothing crazy. its actually simple to make with easy ingredients most health-conscious families will already have in their pantry. feel free to use substitutions wherever needed!

makes a large cake-enough to feed a party of 15-20 at least! use organic ingredients whenever possible!

caramelized carrot ribbons:
using a potato peeler, make ribbons from 1 large purple carrot.
load them onto a parchment lined dehydrator tray and pour maple syrup over the top. massage the syrup into each ribbon, sprinkle with a generous amount of cinnamon & dehydrate a few hours until crispy-or almost crispy. save for topping.

cake:
4 large local & organic rainbow carrots, washed & cut into chunks
3 c sprouted buckwheat, oat or almond flour (or a mix)
1 c soft packed dates (pitted)
1 c organic raisins
1/2 c unsweetened shredded coconut
2 t ceylon cinnamon
1 t high quality sea salt

-mix everything in a large food processor until it turns dough-like. press 1/2 of the dough evenly into the bottom of a parchment-lined 9" springform pan & set in freezer.

frosting:
3 c cashews, soaked & rinsed
juice from 2 large lemons
1/2 c melted cacao butter
1/2-2/3 c pure maple syrup (grade B is best)
filtered water, if needed to blend

-add everything to a high speed blender and blend until completely smooth-may take a few rounds. pour 1/3 of the frosting over the first layer of cake & set back in the freezer until firm. then, evenly press the rest of the cake mixture over the cream layer & set in freezer for 30 minutes. remove from freezer once set and remove cake from springform pan. douse the cake in the remaining frosting & top with crunchy caramelized carrot ribbons. set in freezer for another hour or so before slicing. share & savor!

the last time i made the cake i topped it with plain walnuts and dusted it with cinnamon. i also made it in a 6" springform instead of a 9". it turned out taller, looking like this: