My friend, Rachel, was one of my main inspirations for learning more about eating raw.
Last year she decided to give up cooked food and go raw for Lent. During the process, I was so impressed by her commitment to try tons of new raw recipes each week, and by the fact that she didn’t “cheat” a single time! More than anything, I was intrigued by how well she said that she felt when eating raw.
But a few days into our raw week, I was already bored and frustrated with smoothies and salads, mostly because I hadn’t made time to research raw recipes. So Rachel graciously sent us an amazing list of her favorites recipes, which was a huge relief and inspiration. She had everything from sprout burgers, to nori rolls, to lasagna and empanadas. But my eyes immediately locked on the words CARROT CAKE. My favorite. :)
Somewhat to my surprise, it was incredible!!! The “cake” was a breeze to make in the food processor, and once I threw in my favorite carrot cake spices and lots of fresh carrots, it tasted just like the real deal! The frosting was a little more of a stretch from the typical cream cheese frosting, but it was still sweet and “creamy” and paired well with the carrot cake. I opted to make mine bite-sized with my favorite mini cheesecake pan, but you could easily turn these into bars or normal-sized cake slices.
Definitely a winner of a raw recipe in my book! Thanks, Rachel!!