HOLISTIC CHEF EDDIE'S TIP OF THE DAY #68

As I have promised, I am reaching out to as many people as I possibly can. Today I am featuring a RAW CARROT CAKE WITH CASHEW ICING.  Years ago when I was healing my cancer, I became a raw foodist because I knew I had to change my diet in order to get my body's chemistry more alkaline and cleanse my body of toxins.  I cut out all sugars, even carrots and beets.  After 5 months, I healed myself of cancer and started having grand buffets once a month of raw foods.  I invited many people at $25 per head.  I made someone who was celebrating her birthday at my buffet a Raw Carrot Cake.  It was a huge hit and everyone, including people who were not raw foodists and just checking the food out, loved it.  I have made many since then.  I hope you can expand your mind when it comes to trying it.  It is light, fluffy, and taste just as delicious, if not better, than a baked version.  Carrots are loaded with Vitamin A, C and B6 and the great news is that by not raising its temperature above 115 degrees, you are getting 100% benefit of the Vitamins, Minerals and Enzymes.  Be adventurous.  I'm making this cake for a friend's birthday.  I have missed having it and may even do seconds.  Enjoy!!

  RAW CARROT CAKE WITH CASHEW ICING

Base

• 2 cups raw Walnuts
• 1 cup Unsweetened Desiccated Coconut
• 1/2 cup Coconut Flour
• 1/4 cup Coconut Oil, melted
• 2 Tbsp. Lemon Juice
• 2 tsp. pure Vanilla Extract
• 2 tsp. ground Cinnamon
• 1 tsp. ground Ginger
• 1/4 tsp. ground Nutmeg
• 1/2 Lemon, Zest only
• 2 cups Medjool Dates, pitted, making sure the dates are moist and not dried out
• 2 cups Carrots, finely grated, with a hand grater or a food processor with grating blade (about 2-3 large Carrots)
• pinch fine Salt

Icing

• 1 cup raw Cashews, soaked at least for 4 hours until moist and plump
• 1/4 cup Unsweetened Coconut Milk
• 1/4 cup Coconut Oil, melted
• 3 Tbsp. Maple Syrup or Lakanto Maple Flavored Syrup 
• 2 Tbsp. Lemon Juice
• 1 tsp. pure Vanilla Extract
• pinch fine Salt

1) Finely grate with a hand grater or food processor 2-3 Carrots and set aside in a bowl.
2)  In a food processor, combine the rest of the ingredients and blend until the mixture resembles the size of rice.  Add the Carrots and pulsate until completely combined.
3)  Remove from the food processor to a small springform pan that has been lined with parchment paper around the sides and the bottom.  Pour the mixture into the pan and smooth it out with the top of a large spoon until it is evenly distributed and smooth on the top. Place in the freezer for one hour so it can set.
4)  Icing is easy by just adding all ingredients to the food processor and blend until you have the desired thickness.  If too thick, add a bit more Coconut Milk.  Remove the cake from the freezer and spread a layer of about 1/4 inch thick, or more, of icing on top of the cake.  Decorate the top with Walnuts and Edible Flowers.  Perfect for the holidays or any occasion.  Enjoy!!