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Spiced Carrot Dessert (raw carrot cake)


Yield: 1 Cake



Raisins Juice of 1/2 lemon
Zest of one lemon
1 med apple, grated
1 cup dried figs, soaked
1 cup raisins, soaked - reserve water
3/4 cup pitted Iranian dates
2 cups shredded carrots
3 cups juiced carrots pulp (drink juice!)
3 cups soaked nuts (almonds,
-- walnuts, what have you
1/2 tsp (or to taste) ginger,
-- cardamom, nutmeg and cinnamon
Pinch, cloves, ground
Cinnamon - photo courtesty "Sugar & Spice"


Lemons Juice of 2 lemons
1 tsp vanilla
1/2 cup grated coconut
2 tbs agave syrup
1/2 cup dates
1/2 cup walnuts
1/2 cup raw almond butter or
-- what have you
1/2 cup rough chopped almonds
-- (to decorate)
1/2 cup soak water from raisins & figs
Pinch, sea salt


Start the night before. Soak nuts in generous amount of water overnight and separately soak figs & raisins in water to cover.

Prepare carrots and apple, and place in big bowl. Chop almonds for topping roughly in processor, set aside. Drain and rinse soaked nuts. Place nuts in food processor and chop fine. Add to carrots.

Put drained figs, raisins, dates, lemon juice, and spices in processor and process until smooth. Pour mixture into main bowl. Mix well with clean hands, kneading together. The mixture should be dry but holding together.

Form mixture into desired shape on tray or platter (not too thick). Put in fridge.

Process on high the topping ingredients without water until smooth. Add soak water slowly until icing consistency is reached. Taste and adjust flavours to your liking. The icing should be creamy with a zing! Spread on top of the base. Decorate with raisins, chopped almonds, walnut halves and shredded coconut. Serve immediately or chilled and eat within a day or two. So good!

For more info about raw foods check out our friends at

Recipe by: Yesim Gumus
Healthy Whole Foods; Preparation & Guidance
Personal Catering; Intuitive cooking classes
4 Main St. Ottawa, Ont. K1S 1B2 . 613-565-5838
For more information please
visit her website.

"I wish to support myself through the application of my gifts, talents and interests. Love your work and you will never work a day in your life."

Recipe published: Summer, 2006

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