Did you know that carrots were originally purple in colour and originated in Afghanistan some 5000 years ago? There ya go, you have learned something new as did I!


Now here is your recipe for raw carrot cake which tastes unbelievably like cooked cake! Enjoy

1/2 cup walnuts
1/2 cup raisins
1 cup carrot pulp (2 large carrots) or grated carrot
1/4 cup shredded coconut
1tsp coconut oil
1Tbsp ground flax seed
Dashes of cinnamon and nutmeg to taste
Blend and put in a spring form pan or individual muffin cups frost and dehydrate or refrigerate for a couple of hours.
Frosting: 
1 cup of almonds soaked in boiled water and skinned(or use blanched almonds)
2 Tbsp agave or maple syrup
orange zest
cinnamon
Blend to a smooth cream.