Carrot Cake

People often ask me, 

when they come to my raw food parties.

"How on Earth do you make, 

that divine sweet carrot cake?" 

They are all so very hasty, 

to know why it's so tasty.

"Give us a clue oh would ya? 

Is there any added sugar? 

It's fattening I take it? 

How long do you bake it?

Please tell me which gas mark?" 

I quite simply just remark.

I use no wheat grains or flour, 

& it's made within an hour. 

This dish needn't be cooked, 

but it's delish & you'll be hooked. 

It doesn't contain dairy, 

& the method it can vary.

 So I'm giving you the basics, 

but there's rules on how you should make it. 

If you're greedy make up two.

The ingredients includes:

Here's a big shocker, carrots, 

it is best to stock organic. 

Now juice up your grounding roots, 

& blend the pulp with sun dried fruit.

Carrot fibre only needed,
Hunza vibe, pre soaked & seeded.

Or use whatever you have got,

 figs or unsulphored apricots. 

Surplus juice drink as a perk,
for all your hard earned creative work.

Pinch of cardamon is so nice, 
as well as cinnamon & spice. 

Then just put in a tinge of, 

fresh root of warming ginger. 

Add some raisins whole to taste, 

then get on with the denser base. 

For this you will surely need, 

ground up nuts or pumpkin seeds. 

Hemp seeds whole can be quite lush, 

but only if completely crushed.

Add three spoons of the carrot mixture, 

 to the seeds to bind, and make it richer.

Then process or blend away, 

& spread the crust on a 'baking' tray. 

This is the first of three, 

lovely layers as you will see. 

Next step, lay on the carrot filling, 

then while all this is chilling.

 To make the icing from raw food heaven, 

squeeze some oranges & lemons.

Coconut cream you can blend in, 

with the juice near to the ending.  

Spread this sauce on the very top, 
what a heavenly creamy mock. 

Refrigerate the cake to set it,
but pretty please do not forget it.

'Cause that is almost all but, 
a few decorative selective walnuts.

So cut into generous squares, 

& be totally prepared.

To tantalise your taste buds, 

to be eaten with lots of love.