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Carrot Cake


By Rawfully Tempting? (Visit website)



My first attempt at a moist, rich carrot cake creation. My "professional taster", W LOVED it. I don't use a lot of sweeteners, but I think this one needs a little more "sweets" than I added. Otherwise, the texture and flavor are fabulous. I'm excited to get a texture so close to the SAD version.

Using 2.5" baking molds, I created mini cakes. This is two mini cakes stacked together with icing in the middle and over top and sides, garnished with raisins, shredded coconut, and walnuts.

Kamut was soaked for over 24 hours and then sprouted for 1.5 days. Tails were just starting to form.

Oat groats were soaked overnight, along with walnuts and almonds. Sunflower seeds were soaked several hours.

Other ingredients were: raisins, carrot pulp, shredded carrot, carrot juice, lemon zest, orange zest, ginger, nutmeg, cinnamon, and other goodies.



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