Eddie Izzard, you are so right about cake

I was watching the enormously talented Eddie Izzard in his show Stripped the other night, marveling that this lovely and quite insane man ran 43 marathons in 51 days, when he said in regards to cake mix and I quote “they would put it in an oven and it would come out… LESS GOOD.  It was genius before it went in and it came out… eeeeeh”

He is so right! So in his honor I came up with this lovely raw carrot cake recipe and I think Eddie would agree with me that it is better for never having suffered at the hands of an oven.

It is dense and moist which is all I ever ask of a carrot cake and goes perfectly with a scoop of Pina Colada ice cream and as a bonus uses some of that left over pulp from your juicer.

Carrot Cake

ingredients

2 cups of carrot pulp from your juicer or super finely grated carrot

2 cups fine almond meal

1 cup ground flax seed

1 cup dessicated coconut

1/2 cup agave or honey/maple syrup

1/2 cup pineapple juice

1 TBsp coconut butter warmed to liquid state

2 tsp cinnamon

1 tsp mixed spice

pinch of salt

Method:

mix everything well in a bowl. Press into a spring form cake tin and put in the fridge for 24 hours. Remove cake tin, ice with cashew frosting and serve with ice cream.

Cashew Frosting

ingredients:

1 1/2 cups soaked and drained cashews

1/2 cup agave nectar

1/2 cup warmed coconut butter/oil

Juice of 1 lemon

zest of 1 lemon

Method:

Place the ingredients in a blender and cream to a fine buttery consistancy using a rubber spatula to move the contents around as necessary.

This will firm up in the fridge.

YUM! Raw Power!