4 cups of grated carrots (unpeeled if organic)
1.75 cup chopped walnuts, pumpkin seeds, sunflower seeds, or combo of (omit nuts if allergic)
10 medjool dates (pitted and chopped)
1 tbsp fresh rosemary or 1 tsp thyme
½ cup goji berries (no need to pre-soak)
3 large eggs
⅓ cup honey (slightly more if you prefer)
¼ cup olive oil
3 tbsp apple cider vinegar
2 cups of flour (can be a combination of almond, spelt, buckwheat, millet or oat; if using buckwheat, do not exceed 1/3 cup)
⅓ cup arrowroot
1.5 teaspoon baking powder
½ teaspoon baking soda
2 teaspoon cinnamon
2 tbsp astragalus powder
Full fat yogurt, strained the night before (best use full fat yogurt; 1L yogurt)
approximately 3 tbsp honey
Combine carrot, nuts/seeds, goji berries, rosemary/thyme in large bowl.
Blend the dates, eggs, honey, olive oil, apple cider vinegar in food processor and then add to bowl of carrot mixture. Mix flour(s), arrowroot, baking soda, cinnamon, baking powder, astragalus in medium bowl; fold this mixture into carrot mixture.
Pour into round cake tin with parchment paper and oiled on sides.
Bake at 350 F (180 C) for approximately 60-75 mins. (Around 60 mins into the baking, test with toothpick to determine if done).
Allow cake to cool for 5-10 mins, then remove from cake pan and cool completely.
For the yogurt frosting, strain into a mesh sieve the evening before. (I like to strain it over a larger bowl and keep it in the fridge as it slowly strains.
Reserve the whey – the liquid part that is strained from the yogurt – for another use.)
On the day of, when ready to ice the cake, add 3 tbsp honey and stir well into the strained yogurt
Spread frosting over fully cooled cake.
Sprinkle with fresh rosemary, edible flower petals, or even carrots crudite style as decoration (if desired).
This recipe was originally shared on the On-Demand E-Course NOURISHING IMMUNITY RECIPES
Enjoy this hearty, delicious, and nourishing dessert!
Founder, spirit communicator, and Wu shamanic occultist