A short YouTube cooking demonstration for making a raw (no-bake) carrot cake and coconut-based frosting. Speakers list ingredients (carrots, avocado, macadamia nuts, ginger-infused honey, cacao/turmeric/ginger blend, coconut cream, kion colostrum, spices, sweeteners) and show step-by-step preparation using a food processor and Magic Bullet, finishing with freezing and simple garnish. The video emphasizes natural/organic ingredients and gut-nourishing colostrum.
Chapters
Time for a little kitchen experiment. Making some carrot cake. Raw carrot cake. The superstar is going to be calcalina, which is cacao, turmeric and ginger from Kauai Pharmacy and the wonderful ginger infused raw honey. And then I'm going to be throwing in some coconut cream, coconut meat, vanilla, cinnamon, nutmeg, a little clove, little bit of stevia. Toss a little bit of allulose in there and make a frosting. We're going to include some of the kion colostrum, some avocado and some coconut water from Thrive Market. All right, this magic bullet is for the frosting. This food processor is for the carrot cake filling. And I'll show you how this is done. Step one, carrots. Got about seven big carrots. Going to toss those in the food processor. Two avocado for the creaminess. Alright. I like to freeze it up a little bit, give it a nice chili texture. And this is the equivalent of a couple of avocados. Step three, macadamia nuts. I use about a half cup or so of macadamia nuts. Step four. And this is the secret sauce, at least one of them. This is the ginger honey from Kauai Pharmacy. It's so good. And we're going to do the equivalent of about four tablespoons of honey. I'm going to add a little bit of stevia and allulose as well, just to give it a little more sweetness. And this honey will also be the superstar of the frost. Go with three dropper fulls of stevia, nice natural plant based sweetener for a little bit of added sweetener just so I don't have to go too overboard on the honey. The next ingredient from the pharmacy is.
Going to give a little bit of kick.
Alright. Got some nice organic ginger, galangal, ginger, turmeric and cacao in here. Not too much, it's just pretty potent. But I like my carrot cake to have just a little bit of a kick to it. Nutmeg.
Nice fall flavors. And then we're also going to grab up here.
Some clove. Okay. Next do some salt. Couple pinches of this salt. Really good Mexican salt. A good salt. My friends. Oh my goodness. A touch of vanilla.
My friends at Chocolatree in Sedona, they make this wonderful coconut cream, like a blend of coconut meat and coconut butter. And there's going to be about 4 tablespoons of this that I'm going to drop in there for a wonderful creamy texture of this coconut butter. Looks like do a few more of these just come straight out of There, this little cinnamon. I don't measure too precisely, but it'll go really good with the nutmeg. Put the lid on our food processor. And next we're going to blend. And I'm going to keep some of this coconut water handy for giving me a little consistency as I.
Okay, now we blend. Probably not even going to need much coconut water as it's blending up over here on this side. What we're going with is we're going to start off with a whole can of this coconut cream in here. And this will be part of the frosting. Frosting. A couple pinches of salt.
We've established that I love salt.
A couple of stevia for the sweetness.
Superstars. We've got about two tablespoons of the honey. It's going to be one. And then superstar for a nice creamy frosting is going to be the kion colostrum. I'm going to do six scoops of the colostrum just because it's so good and so gut nourishing and gives this nice creamy consistency and blend. Our frosting. Pretty simple here. The texture looks like now it's gonna go into my cake pan. So now I've got it in my.
In my pan.
I'll smooth it out here, and then we'll go with the frosting. Okay, here comes the frosting. By the way, for those of you who missed the memo, this is a raw cake. There is no baking that's gonna be required. We're just gonna set this in the freezer to set.
Oh, my goodness.
Okay, so this is what it looks like now that I've kind of got the frosting on there. Then we're gonna finish with the garnish. We're gonna top this in the freezer. Garnish. We're gonna garnish this. A little fresh fennel leaf. Okay, There we go. I wish I had a little bit better garnish than the fennel. Kind of looks like pubic hair on.
My carrot cake, but that's all right.
Did want a little bit of greens on there. Maybe I'll toss some else on there.
Too, for a little time.
Now what we're gonna do is now I've got it covered and it's ready to set and it's garnished. It's going to go in the freezer, and it'll set for a couple hours and be ready to rumble. So good.
