This Cake Can't Be 'Beet'

Think veggies are just for dinner? We sure don’t. Thanks to Catie Cohen, our favorite holistic health coach, we’ve discovered a scrumptious cake that can’t be “beet.”

Catie stopped by The Farmhouse to show residents how to turn our freshly harvested veggies (we’re serious, our lifestyle director Sylvia picked them herself that morning) into delightful, healthy dishes. Sylvia loved this cake so much, we thought we would share the recipe. There’s no added sugar and plenty of nutrition. Don’t like beets? Just add extra carrots instead.

Raw Carrot and Beet Cake

For the Cake

1 cup pitted dates
1⁄2 tsp vanilla
1 tsp water
1 heaping cup of walnuts
Pinch of salt
1⁄4 tsp cinnamon
5 1⁄2 cups (530g) shredded carrots (~6 small)
1⁄2 cup (60g) shredded beets (~1 small)
1 cup chopped, dried pineapple
1⁄2 tsp cinnamon

For the Frosting
2 cups soaked cashews
3⁄4 cup coconut oil
1⁄4 cup maple syrup + 1 Tbs
5 Tbs almond milk
2 tsp vanilla
Juice from 1 lime
Orange zest for garnish *optional

Directions

1. Soak the cashews in hot water for 20 minutes. In a food processor purée the dates, vanilla and water until a paste is formed. Remove and set aside. 
2. Pulse the walnuts, salt & cinnamon for 5-6 seconds in a food processor until roughly chopped and combined. Remove and set aside. 
3. With the shredding blade of the food processor, shred the carrots and beets. Set the veggies aside in a bowl and change the back to the sabatier blade (s-shaped blade). Purée the date paste, carrots, beets, pineapple & cinnamon until combined and uniform in consistency. Be careful not to over purée, you want it to still have body. Set aside the walnuts.
4. Spread half of the batter into an 8” springform pan (or use 8x8 inch pyrex lined with parchment paper or a muffin tin) Put that in the freezer along with the other half of the batter in a separate bowl. 
5. Make the icing by draining the cashews then adding them to a blender with the rest of the icing ingredients. Blend for 2-3 minutes on low then medium speed until smooth, agitating as needed. 
6. Take 1 cup of the icing and stir into the walnuts. Spread this mixture on the top of your first half of batter. Spread the second half of batter on top, being careful not to stir up the beet and carrot bits. 
7. Add the remainder of the icing, again, careful not to stir up carrot and beet bits. Top with orange zest and freeze for 2 hours or however long you can wait. Add rest of icing to the side after it has set. 

Serves 12-15