|by Roxanne Klein|
Using basic techniques such as juicing, dehydrating, and blending, raw foods exalt the innate wholesomeness and splendor of fruits and vegetables.
Results 1 - 10 of 191 for raw carrot cake
In the bowl ... mixture. Stir in carrots, and pecans. ... or until the cake tester inserted in ... May be used in place of cup of sugar and 1 lemon juice.
Mix and put into 9x13 inch pan. Sprinkle with 1/2 cup sugar mixed with 1 teaspoon cinnamon. Bake 1 hour 325 degrees.
Preheat oven to ... and/or raisins, and carrots. Pour into ... Serving size-1/20 of cake. Calories - ... 29. 5 grams. Fiber - 2 grams. Protein - 5 grams. .
Preheat oven to ... Stir in grated carrots and nuts. Spread ... 1 hour, until cake tests done with ... to proper consistency. Thin with milk if necessary.
Mix sugar, flour, ... Add oil, then carrots and nuts. Mix ... 3 greased 9-inch cake pans. Bake at ... degree oven for 25-30 minutes. Let cool, then frost.
Using a blender, process sliced carrots until coarsely ground. ... Mix first 4 ingredients well. Add ground raisins; spread on cake, topping with coconut.
In large bowl, ... orange rind and carrots and walnuts. Sift ... Drizzle with Carrot Cake Frosting. Blend sugar ... remaining ingredients and blend until creamy.
Grease and lightly ... pan. Mix together cake flour, sugar, cinnamon, ... Stir in pineapple, carrots and nuts. Bake ... currants. Spread over cooled BUNDT cake.
Grease and lightly ... pan. Mix together cake flour, sugar, cinnamon, ... Stir in pineapple, carrots and nuts. Bake ... unmolding. Frost with currant-nut icing.
Grease and flour bundt pan. Mix together cake flour, sugar, cinnamon, ... Stir in pineapple, carrots and nuts. Bake ... minutes in pan before unmolding.
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