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Carrot Icebox Cake In The Raw with Debbie Adler


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Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.
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Debbie Adler is a plant-based chef, bakery owner, and the award-winning cookbook author of the critically acclaimed The Mediterranean Plate, Sweet, Savory & Free and Sweet Debbie’s Organic Treats.
Debbie is a plant-based cooking and baking instructor and her popular online courses Plant Powerful Life GPS, Quintessential Health 360° and The Complete Plant Powerful Weight Loss System have been taken by hundreds of students worldwide.
She has been interviewed on NBC’s Nightly News, ABC-7’s Eyewitness News, CBS Los Angeles and the national superstation WGN.
Debbie has been featured in the Los Angeles Times and on NPR’s radio show Here and Now. Her recipes have been published in national publications such as Pilates Style Magazine, Naked Food Magazine, Allergic Living, Living Without, Simply Gluten-Free, Delight Gluten-Free, Ventura Blvd, and Low Sugar Living, as well as on popular websites and blogs such as Cosmopolitan, One Green Planet, The Kitchn, Chic Vegan, Austin Food Magazine, and Self.
Carrot Icebox Cake
By Debbie Adler
Makes one 9-inch cake
Must Have
Cake
18 carrots, peeled and chopped
9 Medjool dates, pitted and soaked for 20 minutes
1/2 cup raisins
1/2 cup chopped raw walnuts
1 teaspoon cinnamon powder
1/2 teaspoon ginger powder
Icing
2 cups cashews, soaked for 20 minutes
7 Medjool dates, pitted and soaked for 20 minutes
1 cup coconut water
1/2-inch vanilla bean
Toppings
Shredded unsweetened coconut
Chopped pistachios
Must Do
1. Line a 9-inch springform pan with parchment paper.
2. To make the cake: Add the carrots and dates to a food processor and pulse until smooth.
3. Add the raisins and walnuts and pulse until combined. Add the cinnamon and ginger and pulse to incorporate.
4. To make the icing: add the cashews, dates and coconut water to a high-speed blender and blend until smooth.
5. With a paring knife cut a slit in the vanilla bean in the middle, scrape out the vanilla beans and add to the icing. Pulse to incorporate.
6. To assemble the icebox cake: spread 1/2 the carrot mixture to the bottom of the prepared pan.
7. Top the carrot layer with 1/2 the icing.
8. Add another carrot layer and top again with remaining icing.
9. Top with the coconut and pistachios.
10. Freeze for 2 hours or overnight and serve.
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