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Tell me if this sounds familiar:

When looking through a new cookbook, you fold down every single recipe that looks yummy, then feel overwhelmed at the number you’ve selected and end up making none of them! It happens to me all too often.

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When I looked through the cookbook, Raw for Dessert, lemme tell you I folded down a lot of recipes! Cashew Cream, Crème Brulée, Chocolate Pudding, and on and on. These recipes seemed simple enough, with few ingredients and steps. And anyone who knows me knows that I am intimidated by long-winded recipes. But this time, I decided to challenge myself: find a long recipe that sounded good, and go for it! This is how I settled upon the Raw Spice Cake, a recipe I normally would’ve shied away from due to its extensive ingredient list.

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(Above, raw carrot cake from Jennifer Cornbleet’s book, Raw for Dessert)

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Raw Spice Cake

(with CCK’s carrot-cake addition)
Yield: one 6-inch cake (8 servings)

Ingredients
1/2 cup raw almonds (unsoaked)
1/2 cup unsweetened shredded dried coconut (CCK omitted)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
Pinch ground nutmeg
1 cup raw walnuts (unsoaked)
1 cup raw pecans (unsoaked)
8 pitted medjool dates
1 teaspoon orange zest
1/2 cup raisins
1 tablespoon maple syrup or dark agave syrup (CCK omitted)

1/4 to 1/2c shredded carrot (CCK special addition)

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Place the almonds, coconut, cinnamon, ginger, salt, cloves, and nutmeg in a food processor fitted with the S blade and process until finely ground. Add the walnuts and pecans and process until finely ground. Add the dates and orange zest and process until the mixture begins to stick together. Add the raisins, maple syrup, and carrots, and process briefly to incorporate. Line a 6-inch cake pan with a parchment-paper round. Pour the nut mixture into the pan and distribute it evenly. Press down with your hand to compact. To serve, run a knife around the edge of the pan to loosen the cake. Place a serving plate upside down on top of the cake pan. Invert, then lift the pan off. Remove the parchment round. Covered with plastic wrap, Spice Cake will keep for 5 days stored in the refrigerator or for 2 weeks stored in the freezer.

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I ate my cake on the piano??? No, not really. I just liked the backdrop.

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I frosted my yumlicious carrot cake with raw cheesecake whip and cinnamon.

Now go make like Bugs Bunny and eat some carrot cake! 🙂

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Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 

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  1. Jennifer - jcd says:

    Looks delicious! If it’s as good as you say, it won’t last 5 days as they say; it will be gone well before then. Well done!

  2. Jennifer - jcd says:

    Looks delicious! If it’s as good as you say, it won’t last 5 days as they say; it will be gone well before then. Well done!

  3. Tanya says:

    That looks amazing. I must make it! But wait, what did you put on top??

  4. Tanya says:

    That looks amazing. I must make it! But wait, what did you put on top??

  5. Caroline says:

    Katie, thanks so much forthis recipe. It looks easy and AMAAAAZING! Hope I have all the nuts I need.

  6. Caroline says:

    Katie, thanks so much forthis recipe. It looks easy and AMAAAAZING! Hope I have all the nuts I need.

  7. cookeatburn says:

    Wow… Katie, this looks AMAZING! Seriously I’m drooling over here and not even hungry :).

  8. cookeatburn says:

    Wow… Katie, this looks AMAZING! Seriously I’m drooling over here and not even hungry :).

  9. Tehsina says:

    Wow, this looks delicious!
    What did you use for the “frosting”?

    1. Ooh I’m so glad you asked, because I completely forgot to mention it in my post (which I’ve just now fixed, thanks to you). I frosted it with raw cheesecake mousse: http://chocolatecoveredkatie.com/2010/03/05/30-seconds-to-raw-cheesecake/
      Twas like cheesecake whipped cream! 🙂

    2. Ooh I’m so glad you asked, because I completely forgot to mention it in my post (which I’ve just now fixed, thanks to you). I frosted it with raw cheesecake mousse: http://chocolatecoveredkatie.com/2010/03/05/30-seconds-to-raw-cheesecake/
      Twas like cheesecake whipped cream! 🙂

  10. Tehsina says:

    Wow, this looks delicious!
    What did you use for the “frosting”?

  11. OH MY!! I MUST make this asap!!!! Sounds amazing!! xxx

  12. OH MY!! I MUST make this asap!!!! Sounds amazing!! xxx

  13. Jessica says:

    Hi Katie! First I’d like to congratulate you on your amazing blog, I’m always excited to read a new recipe and I love how you add variations and don’t use complicated ingredients! I wanted to ask you, could it be that some of your recipes aren’t in the recipe index? Like this one? Or the http://chocolatecoveredkatie.com/2010/03/05/30-seconds-to-raw-cheesecake/ and the http://chocolatecoveredkatie.com/2011/02/11/raspberry-marzipan-muffins-for-two/ ? Or the spooky halloween carrot cake? I was just wondering because I suddenly came across some amazing recipes that I had never read before and I realized they were written a long time ago! I could be wrong though 🙂 but I just cannot find them in the index! Again, I absolutely adore your blog, you’ve done a great job! thanks 😉

    1. The marzipan muffins are on there, under “healthy brownies and baked goods.” Some of the much-older ones are just not on there because I haven’t gotten a chance to update the recipe posts to include them yet.

    2. The marzipan muffins are on there, under “healthy brownies and baked goods.” Some of the much-older ones are just not on there because I haven’t gotten a chance to update the recipe posts to include them yet.

  14. Jessica says:

    Hi Katie! First I’d like to congratulate you on your amazing blog, I’m always excited to read a new recipe and I love how you add variations and don’t use complicated ingredients! I wanted to ask you, could it be that some of your recipes aren’t in the recipe index? Like this one? Or the http://chocolatecoveredkatie.com/2010/03/05/30-seconds-to-raw-cheesecake/ and the http://chocolatecoveredkatie.com/2011/02/11/raspberry-marzipan-muffins-for-two/ ? Or the spooky halloween carrot cake? I was just wondering because I suddenly came across some amazing recipes that I had never read before and I realized they were written a long time ago! I could be wrong though 🙂 but I just cannot find them in the index! Again, I absolutely adore your blog, you’ve done a great job! thanks 😉

  15. Mira says:

    Hi Katie,

    I couldn’t help but tell you this story: Yesterday was my mother-in-law’s birthday. She is quite traditional and old-fashioned and does not understand veganism or raw-vegan very well. Anyway, we decided to make her a raw carrot cake. At first she was unsure and a bit dubious looking at our (beautifully decorated) raw carrot cake. But then she, and the rest of the table, tried it and was amazed! She said she’s now relaxed about our lifestyle seeing that we can eat such yummy desserts! Also, she just found out she was gluten intolerant so the cake was a godsend! I told her all about your beautiful blog and sent her a link! 🙂

    Thank you so much, Katie!

    Mira.

  16. Mira says:

    Hi Katie,

    I couldn’t help but tell you this story: Yesterday was my mother-in-law’s birthday. She is quite traditional and old-fashioned and does not understand veganism or raw-vegan very well. Anyway, we decided to make her a raw carrot cake. At first she was unsure and a bit dubious looking at our (beautifully decorated) raw carrot cake. But then she, and the rest of the table, tried it and was amazed! She said she’s now relaxed about our lifestyle seeing that we can eat such yummy desserts! Also, she just found out she was gluten intolerant so the cake was a godsend! I told her all about your beautiful blog and sent her a link! 🙂

    Thank you so much, Katie!

    Mira.