Desserts

Low Fat Raw Vegan Carrot Cake

I didn’t realize our heads are cut off in most of this video. I’ll do a better video next time we make this. I did a double recipe on the video but I will put down a single recipe below:
Tools: high speed blender, large mixing bowl, large cake pan, dehydrator.
Recipe for carrot cake:
-Pulp from 3 2lb. bags of oranges and 2 apples.
-2 cups dried watermelon pulp or you can use dried mulberries.
– 2 cups of raisins
– 2 cups of blended dates
– 1 tsp. real vanilla
– 1/8 cup of cinnamon

put all the ingredients in a large mixing bowl and mix it together with clean hands. When it is mixed well put it in the cake pan and pat flat.

Recipe for frosting:
– pulp from 8 to 10 zucchini dried in the dehydrator for 2 hours at 110
– 2 cups of dates
– 1/2 cup lemon juice
– 2 cups dried watermelon pulp
– 1tsp. real vanilla
– 1tblsp. of cinnamon

Put ingredients in a high speed blender and blend until smooth and creamy. Put on top of your carrot cake. Enjoy!