Cook Naked: Carrot Cake Goes Raw

15 Sep

Bonjour, mes amis. The hunt for Nara continues. We’ll do the drawing for the next winner at the end of today’s recipe.

It saddens me that we could not find Nara in time for her birthday on Tuesday, but not to worry. I know she is well. We have seen pictures and we will get her back. So in honor of her birthday, I share her favorite cake recipe with you. I know you’re wondering…why raw? Nara, she is dangerous in the kitchen. She starts cooking, gets an idea and off she goes to write. Her children think the smoke detector is the dinner bell. In self-defense her family has turned to a raw food diet. But what’s not to love about raw? It is healthy and raw recipes bring out the naked flavors of the ingredients. The key to raw is fresh–you have no baking or simmering to hide behind, so buy quality ingredients

Ingredients:

  • 4 pounds grated carrots
  •  20 pitted dates
  • 1 ½ cups walnuts
  • 1 ½ cups unsweetened, shredded coconut
  • ¾ cup dried apricots
  • 2 teaspoons pumpkin pie spice (to taste)

Directions:

  1. In the food processor blend the walnuts, coconut, dried apricots, and dates. Just until they are sticky and mouldable. We want to give it shape not turn it to soup, n’est-ce pas?
  1. Next add 2 lbs shredded carrots and the spices, and work it until it is blended.
  1. Now the fun part. Put the mixture on a nice plate and shape it. Maybe it is the Dom in me, but I like shaping things, compelling the ingredients to interact. This is the creative part of the process and there is no rule about what shape. It could be a traditional cake shape–square or round. It could be whatever you like, a flower, an angel, or some special shape to make your lover smile.
  1. The rest is, as you say, icing on the cake. Mix honey to taste with the cashew butter and apply. Dust with a bit of spice and ground walnuts to make it pretty.

Notes:

Raw is good. Don’t you like a little unpolished, unrefined now and then? Don’t you crave something firm and sweet to sink your teeth into? No timers, no clock to watch. This is good and good for you. How often do you get that combination? For the frosting, you can make your own cashew butter. Soak 1.5 cups of raw cashews overnight. Put in the blender with 3 tablespoons of water and honey to taste. Blend until smooth.

Bond is the kinky French chef from Nara Malone’s erotic romance novel, The Dungeon Gourmet.

Carrot cake photo by David Benbennick and shared under creative commons license.

***And the big moment, winner of today’s drawing for the $15.00 gift card is Jody Faltys. Congrats, Jody. Let us know if you want an Amazon card or a Barnes and Noble card.

5 Responses to “Cook Naked: Carrot Cake Goes Raw”

  1. Jody F. September 15, 2011 at 11:04 am #

    That photo looks so yummy! And the recipe sounds super easy to make too. I’m grateful to be the winner this week and am excited for the rest of the contest run.

    • Jody F. September 15, 2011 at 11:08 am #

      Almost forgot, the kind of gift card I’d like is Amazon sent to gogi1_2 AT yahoo DOT com

  2. Marilyn Campbell September 15, 2011 at 3:06 pm #

    Carrot cake was already a fave of mine but now I won’t be able to enjoy it without fantasizing about Monsieur Bond!

  3. Mary Preston September 15, 2011 at 5:28 pm #

    Raw can be very good. I must give this recipe a try.

    marypres(AT)gmail(DOT)com

  4. Crystal Kauffman September 17, 2011 at 9:13 pm #

    Oh my gawd that carrot cake looks awesome. It’s one of my favorite! The err-on-the-side-of-healthyness of the cake and the sweet decadence of the frosting…it’s a twofer of yummyness!

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