Please keep in mind we are not nutritionist or doctors. We recommend checking in with your doctor before making any changes to your diet and exercise routine. Most of our information is based upon our own experiences and research, although we do hope you keep an open mind.
Pure2Raw Recipe: Carrot Cake Recipe using carrot pulp
This recipe took us two times to perfect. And we are still creating new versions of this so that it can be done for those who do not have a dehydrator. Though technically you do not have too even with this recipe. We just like the texture the dehydrator provides the cake!
Ingredients:
1/2 cup carrot pulp (ours was a mixture of about 3 carrots and one apple)
1 1/2 cups coconut flakes
1/4 cup +1 tbsp date paste ( can use agave or maple syrup if you do have dates)
1/4 cup raisins
2 tsp coconut sugar or maple sugar (not raw but adds great flavor and texture)
1 tbsp mesquite (optional)
2 tbsp vanilla
2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
coconut oil
Frosting: we used coconut butter whipped with some stevia, vanilla, and a little agave. But you can use any frosting you prefer! Also we did not add nuts but you could always throw in some chopped walnuts.
Directions:
Take your carrot pulp and remaining ingredients into place into food processor and pulse a few times to get all ingredients well combined! You may use your hands to combine ingredients if you do not have a food processor
And form cake dough into muffin liners or cake pan. We did ours individual ramekins (made 3). And dehydrate for a few hours, maybe 4-5 hours.
Remove from pan/liners and let dehydrate for another 4 hours or so. You want the cake to feel dry but not over dry, have a little bit of moistness to it
Once it comes out just top with frosting and devour. Nothing beats eating a carrot cake that is truly full of fiber, healthy fats, and lots of flavor and texture We are hooked!
We were a little nervous about this recipe because the first one we made we put way to much carrot pulp in and not enough other flavors because all we tasted was carrots! Don’t get me wrong we love carrots though it was a bit too much Another great thing about this recipe is that it is pretty easy to make but it is always RAW (semi raw), gluten free, vegan, soy free, casein free and nut free!!!
The frosting does complete the whole cake! Who doesn’t love some good coconut butter as frosting!!!!!
We hope you enjoy this carrot cake recipe as much as we do Now go make some fresh carrot apple juice and make some of this carrot cake! Let us know how it goes!
I think Katie would agree that anything with carrots and coconut butter is delicious. She has made some delicious carrot creations like her carrot cake macaroons and her carrot cake muffins! And this lovely lady made some raw carrot cake with chia seeds! And these two amazing ladies made some carrot cake smoothies here and here!
Love seeing all this carrot cake love
We have enjoyed this cake the past few nights…we just love it ; )
Lori and I are so happy to see that everyone is loving our chocolate gluten free vegan layered cake!!!! The cake was rich and delicious We found out that if you put it into the dehydrator for a little bit it warms it up!!! Heavenly!!!
We will do a post soon about all the ‘special’ ingredients that we used in the layered cake! We are still learning how to use some of them to get the best results! We plan to recreate this cake without using any nuts!!!
Hard to believe another week went by. Though Lori and I have been managing to eat some really great food
Lots of our favorite breakfast : green smoothies
Some coconut kefir shakes
Creamy and thick carob mint avocado pudding
Sauerkraut and fermented veggies mix with grinded up hemp seeds (helps make it look like crumbled cheese ok well at least to me it does
Made some chia puddings
This was mixed with some mesquite (which we used to use all the time and forgot how much we love the flavor it provides), and yacon powder We love Navitas Naturals!
Seriously coconut butter is such a little treat for us Best thing ever!!! I think Katie and Krissy would agree! Lori and I can’t get enough of this stuff! It is like having icing on a cake
Also enjoyed some of Lori’s favorite raw sauerkraut – red cabbage base with a little bit of kale in there.
And sprinkled cinnamon and coriander seeds to finish the dish
We have forgotten how much we love roasted squash. It has been too long and we are sad that the winter squash season is coming to an end ; (
The flavors blended so well and literally just melted in our mouths. We love coriander!! We can see how this is Heather’s favorite squash.
Our friend Lori had a fun way to enjoy sea vegetables with squash, we will have to try that next time ; )
We are preparing ourselves for another cold, wet, snowy weekend!! But we are excited for the big game, have some fun food we are making ; ) and will share our Superbowl eats!!
Did you all catch LOST last night?? Lori and I were twittering with some of you about it…hope you all finally got to see it ; )
It sure was a classic LOST! Leaving you more confused and with more questions.
We loved it and were surprised that it was 3 hours long!!!! We did not know that, so that was welcomed, although we did not get any work done last night. But that is okay, LOST was worth it.
What did you all think, if you watch it?? We are not really sure where they are going with it all, but it was nice to see some old characters again ; ) Who the are the new people in the temple?? Who really is Jacob?? And not the black smoke again??? And why doesn’t Richard age?? ahhh oh boy…they have a lot of questions to answer!
We love it all….all the questions…all the suspense….we are excited for next Tuesday!!!
Yes, somewhat. Sometimes it is 7:30, but overall yes. It has been hard especially when we are still up and not going to bed till around midnight, but both feel our bodies are feeling better because of it. So we will keep it going.
Although both Lori and I have not really been sleeping well. Not sure why. Plus we both have been having weird dreams….so we are not sure what this is all about.
We are still waking up tired and a little slow to get moving, but once we finally are UP we are ready to go. Our morning green smoothies have been filling us up all morning so we are happy about that ; )
We still have been enjoying all our fermented foods. Nothing new there to share besides we still love them…haha.
But check out a new snack of ours
Raw creamy cashew spread with raw cinnamon raisin flatbread
This is our raw gluten free vegan version of the very popular Sprouted Ezekiel Cinnamon Raisin Bread, which is a great product too. We actually use to eat that years ago before we went raw!
SO YUMMY : )
We hope to add this new raw flatbread to our product line soon!!!
Thanks for all the lovely and inspiring comments about staying true to yourselfThey really helped and brought a smile to our faces!So thank you!!!
As it is a nasty,cold and wet day here in NC we thought about trying to bring some joy and happiness to our blog today to help get everyone’s mind off the weather
couple pinches of your favorite jerk seasoning (we created one by using cinnamon, cloves, thyme, nutmeg, & cayenne)
1 small head of cauliflower or half of a large one
1 cup coconut flakes
2 garlic cloves
1/4 tsp curry powder (mainly for color)
3/4 cup softened coconut butter (not the oil, though if you need use the oil I will up the coconut flakes)
Directions:
Take your red onion and slice it up into thin strips. Place on dehydrator sheet and coat with olive oil, pinch salt, & your jerk seasonings. Let dehydrate for at least 5 hours. *Or you may lightly sauté the onions and spices on a skillet. You want the onions to be lightly caramelized.
Next, take your head of cauliflower and lightly chopped it up (this helps when you put it into the food processor to keep them all similar in size)
Place chopped cauliflower into your food processor. *we used our small food processor so it took us two times to get all the cauliflower chopped finely
Pulse till finely chopped
Next add in your coconut flakes
Place into food professor with spices, garlic, and pinch salt. *we added in some lemongrass to ours love it!
Pulse till finely chopped again
Combine finely chopped coconut flakes with your finely chopped cauliflower and add in the 1/4 tsp curry or turmeric
Next add in coconut butter and stir till well combined!
Slice up your avocado, grab your onions, and bowl of coconut rice.
Time to build layers. We used a large circle cookie cutter to build our layers in. You can use anything you can find that is deep to build up the layers in but easy to remove.
What we did: first put a layer down of the coconut rice, next top with top slices of avocado, than top with red onions. Than repeat that same thing one more time. And it is done!
*note- there will be leftover coconut rice which you can save to make more stacks with or create another delicious meal out of it. Or you may eat plain Lots of options to play around with!
Seriously much better than rice out of a box in my opinion! And a lot quicker to make
Great way to ‘add’ more veggies into your diet and kids diets too!
Love how the red onions bring so much color and height to this dish
We love this dish: easy, full of nutrients, full of the healthy fats, raw, vegan, gluten-free, and nut-free!
Dinner is served! We hope you and your family give this a try and let us know how it is It is a fun way to experiment with new veggies and spices to bring in color and variety into your diet
Thanks for stopping by for another twins un-cooking lesson.
As promised from via Tweeter request and me wanting to re-create my first attempt of making raw ice cream. Michelle and I got together yesterday and studied our recipes and decided to give making a no nut raw ice cream a try.
I have made an raw ice cream before though it had cashews in it. So since it looks like we have been having a theme of no nuts we decided to continue that theme.
And time to reveal the two flavors we created: Pomegranate and Chocolate chip cookie dough!!! Our friend Heather is having a great giveaway, and the criteria was to create something using pomegranate and one of Katie’s recipes. Well you all saw our creation of us following one of Katie’s fudge balls ideas earlier this week. We had some leftover of our chocolate covered chocolate chip balls so we decided to create two different flavors using these two ingredients!
Place bananas, lucuma powder, water, vanilla, and stevia into blender and blend till creamy.
Next add in your coconut butter and coconut oil.
And blend till smooth and well incorporated. It takes a few minutes!
Time to flavor
We first did pomegranates.
Add 4 tbsp of fresh pomegranates to blender (or till your liking of flavor)
Again blend till creamy!
Next up … chocolate chip cookie dough ice cream
Follow the same ice cream recipe above. Though to flavor it you will add in some cookies… we added our leftover chocolate covered chocolate chip cookies to ours! Cut each cookie ball into little pieces. Size doesn’t matter you may cut as small or as large cookie chucks as you would like in your ice cream.
Next stir in the cookie chucks
OMG…. food orgasmic !!!
Now for the hardest part… waiting.
Set your ice cream mixtures into the freezer and WAIT!!! If you can
We let ours set for about 5-6 hours. Felt like a little kid again waiting for the ice cream truck to come!
TIME TO EAT DEVOUR ICE CREAM!!!
Pomegranate Ice Cream Anyone???
Seconds???
Thirds???? Who wants cookie dough???
More please….
Delicious!! Mouth-watering!!
I never thought I would ever make my own ice cream… yet here I am doing it. And the great thing it was fun and easy.
Reasons why we love this recipe:
contains no dairy or animal product
good for me
easy to do
low in sugar
contains the ‘good fat’
taste great
no special equipment except a blender
And best of all NO UPSET TUMMY!!!
Michelle and I hope you enjoyed our raw ice cream lesson. We have seen a ton out there in the blog world, here are just a few… Gena’s soft served, raw food nation’s strawberry ice cream, and Melissa’s almond banana oh the list could go on…. so many great recipes and flavors out there!!! So exciting to see all the ice cream love!!!
We would love to hear your ideas and/or recipes! We have already started coming up with some new ideas to create more versions of ice cream… more to come soon we promise Gosh the ideas keep rolling…
Thanks for stopping by…
And we would like to say Happy 25th Birthday to our dear friend Gina! Happy Birthday girl! Eat some cake on us!!!
In regards to a previous post on what we trying to eliminate from our diet to help us with skin issues we are still facing, we have noticed our skin has been loving coconut butter. We use it every night to wash our face from makeup, dirt, and oil from the day, and it leaves our face smooth and soft. Oh and smells so good too…hard not to eat it : )
We both have been doing some thinking and reading (getting great info from the Thrive book). Both our bodies are telling us it is time for some change, so we have decided we are going to do a mini cleanse, although we do not always like that word because is has different meanings for different people. For us, we just want to do a week of good clean eating to give our bodies the nutrients and rest it needs.
We plan to have everyday this week:
One green smoothie of some sort every day
One detox smoothie (apples, pears, lime (or lemon), aloe vera, turmeric, cilantro (or parsley), and hemp (oil, protein, or seeds whatever we got on hand))
Juice (usually for us is celery, cucumber, romaine, ginger, turmeric, beet, apple)
A raw meal (this will change depending what we feel like or what we have on hand, so could be another smoothie, salad, etc)
We already had one detox smoothie today.
Detox smoothie
We feel it is important to listen to your body…it always gives you signs that something is wrong (breakouts, tiredness, achy muscles, stomach aches, etc). So slow down and listen. Your body is an amazing thing, so treat it good and it will do the same back.
We will post on how our weeks goes this week, so stay tuned.
High raw gluten-free foodie enthusiasts. Passionate about fitness, nutrition, health, cooking/baking, running, yoga, wine and much much more. We are fraternal twins who are raw gluten free vegan chefs/bakers. Living our life long dream running our own bakery - Twin Cakes and raw uncooked bakery Pure2raw. We hope to inspire others to appreciate food as nourishment to the body. Embark on a healthier lifestyle where you enjoy food and exercise, and have fun living your best life to the fullest...pure&simple.
Another great thing about this recipe is that it is pretty easy to make but it is always RAW (semi raw), gluten free, vegan, soy free, casein free and nut free!!!
Raw creamy cashew spread with raw cinnamon raisin flatbread
SO YUMMY : )
