Raw Carrot Cake
This is a healthy spin on the classic favourite. It is vegan, dairy free, gluten free and processed sugar free. So delicious you would never know!
For the cake:
1 cup shredded carrots
1 cup tightly packed pitted dates
To make the base, mix dates in a food processor until it forms a paste. Break up the paste into a few chunks to spread it evenly throughout the food processor.
Add the walnuts, carrots, ginger, nutmeg, cinnamon, coconut flour, coconut oil and coconut flakes together to the food processor with the date paste and combine until mixed together.
Line a loaf pan with parchment paper vertical and horizontal so you can pull up the cake easily once set.
Place the base mixture in the loaf pan and place in the freezer while you make the icing.
To the food processor, add cashew, coconut milk, maple syrup, almond extract and coconut oil. Blend until a silky smooth icing forms.
Remove the loaf pan from the freezer and using a spatula spread the icing over the base covering all the corners and edges.
Place the loaf pan back in the freezer, 4 hours minimum (overnight is best).
Once set it is good to slice and share… but can also be sliced into pieces and kept in individual containers in the freezer for a later date.
Enjoy!
