Fresh Carrot Cake Bars

These are interesting and unusual fresh carrot "cake" bars.

They do not require cooking, just freezing. 

What do I mean by fresh and cake? 

Many years ago I took a cooking class with a raw foods chef to learn to make raw uncooked food recipes. The instructor made a full course meal which included appetizers, main course, salad, and dessert. The recipes were all made from uncooked fruits and vegetables and were surprisingly delicious. 

In fact, it was the first time I was introduced to spiralized zucchini. She made it with a creamy avocado sauce. Since that class 15 years ago, I've made spiralized zucchini many times. My favorite recipe is still her creamy avocado dressing and my recipe for  (link) spiralized zucchini with red cabbage and ginger.

 I

Make two for a layered look

The other day, I was cleaning out some files and I came across the fresh (raw) carrot "cake" recipe that is naturally gluten-free. I remember it being interesting and tasty, so I decided to make it. 

The "cake" calls for the warming spices of ginger, cinnamon, and cardamom and is topped with a sweet cashew creamy maple syrup icing. It is served frozen like an ice cream cake. I emphasize that although it looks like a cake,  it really doesn't taste like a cake- just a frozen chewy dessert. 

You have to triple the recipe to make a larger "cake" and use two small spring form pans. 

The basic recipe made enough for a brownie pan with brownie dividers. 

It is certainly does not taste like a real cake- since it's basically pressed carrots, nuts, and spices. It's different and unusual. 

For anyone wanting to eat a more natural diet, without processed ingredients, this frozen dessert may be an interesting adventure.

I enjoyed the spices: cardamom, ginger, cinnamon 

Ingredients: 

2 1/2 cups of shredded carrots 

1 cup walnuts, ground into a meal

1/2 cup of dates, soaked for 1 hour or more and drained

1 cup of raisins, soaked for 1 hour or more and drained

1 teaspoon of shredded fresh ginger

1 teaspoon of ground cinnamon

1/2 teaspoon of ground cardamom

Directions: 

Mix the carrots and walnuts in a mixing bowl and set aside. Add the dates, half of the raisins, ginger, cinnamon and cardamom to a food processor and process until well blended. Add the remainder of the raisins and the mixture to the food processor and process until all blended. Place the contents into a spring form pan (place parchment paper on the bottom first). Frost with the frosting below and place into the freezer until fully frozen.  Serve frozen. 

Icing: 

1 cup of cashews soaked for an hour or more and drained

1/4 cup of freshly squeezed lemon juice

2 tablespoons of maple syrup or honey

nut milk 

Add the drained cashews to a blender along with the lemon juice and maple syrup. Add enough nut milk to blend to make a creamy frosting consistency. Use to frost the cake.

My Notes: 

1. After icing the cake, garnish with with chopped nuts or walnut halves

2. Try making the batter in cupcake tins 

3. This recipe is vegan, kosher, oil-free, gluten-free

4. The photos are from making a double batter for a group.