1 3/4 pounds
grated carrots (eye ball this from a 2 lb. bag of whole carrots and chop in a food processor, or get pre-grated)
1 1/2 cups
plus 2 tablespoons chia seeds
chopped dried mangoes
packed chopped dates
orange, zest and juice (just under 1/2 a cup of orange juice)
- If starting with whole carrots, process to very small pieces or if you have the energy grate them by hand. Stir together the carrots, walnuts, 1/2 cup of chia seeds, mangoes, and orange zest. In a food processor, puree the chopped dates, orange juice, 2 tablespoons of chia seeds, vanilla extract, agave nectar, cinnamon and salt. Mix the puree into the carrot mixture- you may need to wash your hands and get in there to get the job done!
- Line a 8 inch loaf pan with plastic wrap. It doesn't have to be perfect because the weight of the batter will weigh the plastic down into the corners. Refrigerate the cake overnight. I didn't plan the timing correctly so I just stuck it in the freezer for a couple hours, which turned out fine but I imagine overnight is slightly more solid.
- Turn the cake over on to a plate, and garnish with orange slices and extra carrot peel.
September 17, 2012
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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