My sister and I collaborated our efforts last night to make this awesomely wonderful Fully Raw Carrot Cake. The results? DELICIOUS! I personally preferred it to a baked carrot cake.
This recipe is a little difficult to follow as the measurements are ball-park and the ingredients listed below the video are not all in sink. For instance the listed ingredients called for 1 cup of freshly squeezed lemon juice but the video said to add 2 Tbs; A Big difference that could have disastrous results as the ingredients are not cheap! Also the coconut water for the frosting measurements are pretty high. We drained the water off the cashews and added them to the blender, then added enough coconut water to just reach the top of the cashews. This was perfect and much less than the 4-6 cups called for.
Since it was a fully raw cake with no artificial ingredients, I served us up large portions, figuring the extra calories were well spent. But the cake was surprisingly filling and none of us could finish it.
A few months back I made a raw carrot cake combining this recipe with another, and I actually liked the combined recipe better for both taste appeal and and cohesiveness. So in the future I plan to tweak out my own version for a raw carrot cake.
All-in-all we had fun, sister-bonding time in the kitchen. A big shout out to Kritina Bucarum for another excellent recipe that tantalizes the taste-buds and nourishes the body!