Taking is slow and keeping it simple......

Tuesday, August 19, 2008

Carrot Cake Recipe

Carrot Cake
CAKE
2 cups Walnuts
* Process Fine, set aside
1/4 bag Baby carrots
(some ground, some shredded and keep for top)
1 cup Raisins or to taste, it depends on how sweet you want the cake.
1 ½ Tsp Coconut Butter
* Process above ingredients together pretty fine

Mix everything together with
Pinch of Sea Salt
Pumpkin Pie Spice

FROSTING
1 cup Cashews
* Soak for 5 hours
* Grind
* Leave out over night

¾ Lemon
½ cup Coconut Butter
½ Vanilla Bean
6 capfuls Agave
2 ½ pinches Sea Salt
Water
*Add a little at a time while mixing until smooth

Put in Frig. to firm

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