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Raw Carrot Cake

Raw Carrot Cake

The following recipe is taken from the new ebook on liver and gallbladder health, titled Spring Cooking | Liver Cleansing.

Ingredients

  • 3 cups carrot pulp
  • 1 cup of buckwheat flour from dehydrated, sprouted seeds; (do not use regular flour as this is an unbaked pie. As a substitute, you may use soaked oatmeal; check bread recipe above for more info)
  • ½ cup of pecan or walnut meal (it will taste so much better from whole soaked and dehydrated nuts ground in a coffee grinder)
  • ½ cup of pecans or walnuts pulsed into small pieces in your food processor (optional)
  • ½ cup soaked raisins (optional)
  • 1 cup of puréed dates (you can soak them to make them soft, dispose of the soaking water, and run them through a food processor)
  • 1 cup dried pineapple (soaked and puréed with the dates)
  • 1 grated apple
  • ½ cup coconut flakes
  • ¼ tsp salt
  • 2 Tbsp pumpkin pie spice mix
  • 1½ tsp dry ginger
  • 1 tsp cinnamon

Directions

  • In a food processor, place the carrot pulp (or oats if using them) and pulse to break it down. Add 1 or 2 Tbsp of water to make the pulp moist
  • Add all the spices, dates, and pineapple purée and continue to process
  • Add the pecan meal, buckwheat flour, coconut flakes and process some more
  • Place into a bowl and fold in the apples and raisins
  • If too wet, add some more ground nuts or buckwheat; if too dry, add a little water
  • Place in a pan and refrigerate while you are making the icing.

Notes

  • Use an 8-inch spring form or 8”x8” glass dish
  • Fresh grated carrots may be substituted for carrot pulp
  • Have all your ingredients ready, as it will make it very easy to put together
  • Make sure, 48 hours in advance, that you have soaked and dehydrated your pecans. (Their phytic acid content, common to all nuts, makes them hard to digest if not soaked and dehydrated beforehand. Pecans are particularly hard on the gallbladder)

ICING

Ingredients

  • 1 cup raw cashews (soaked for a couple hours)
  • 2 medium zucchinis, peeled and chunked
  • 1 tsp vanilla
  • 1 Tbsp lemon juice
  • ½ cup ground coconut sugar into a powder (use the coffee grinder)
  • ¼ cup puréed Irish moss (from scratch or 1Tbsp in powder form)
  • 2 Tbsp melted coconut oil

Directions

  • Place all ingredients into your blender and cream very well
  • Add the Irish moss last, adding a little bit at a time to create a thick, creamy consistency
  • Place the icing on top of the cake and garnish with some orange zest
  • Refrigerate 2 to 4 hours minimum before serving

Notes

  • If you buy the Irish moss in its natural form, follow the instructions on the package to use it
  • You can purchase it in powder form (check on the internet if your local store does not carry it). It is easier to use but with less guarantee of freshness
Didier Cuzange

Chef Didier Cuzange has over 30 years’ experience in the restaurant business, with a French culinary background and extensive cooking and teaching experience; his love for food is reflected in his creation of a wholesome, healthy cuisine that is also tantalizing to the palate and senses. His new ebooks, What's for Breakfast?,Where is the Calcium?, and Spring Cooking | Liver Cleansing are now on sale!

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