Raw Carrot Cake
Made with fresh raw carrot and served in its raw form, you’re eating maximum nutrition and plenty of beta carotene. If you have the cream icing prepared in advance this easy raw carrot cake can be whipped up in no time.
It’s a wonderful dairy and lactose free cake and much more satisfying than a traditional cake. One slice will fill you up with no empty calories!!
Start with the frosting first as this needs to firm up in the freezer.
1 ¾ cup coconut milk
½ cup maple syrup
2 tablespoons vanilla extract
1 cup coconut oil, melted
2 teaspoons lecithin powder
1 cup dried apricots soaked in water for 30 min
1 cup dates soaked in water for 30 min
1 ½ cups oat flour or gluten free flour
½ cup coconut flour
1 teaspoon ground cinnamon
2 ½ cups grated carrots
1 apple grated
2 teaspoons lemon juice
1 teaspoon vanilla extract
2 tablespoons rice syrup
½ cup raisins
Drain and rinse the cashews. Blend all ingredients, except coconut oil, together until very smooth. Slowly add the coconut oil until creamy. Place the icing in the freezer.
Drain the water from the apricots and dates. Process all the ingredients until the texture resembles fine bread crumbs (I like a bit of texture). Place the mixture in two spring form cake tins lined with baking paper and press down firmly. Place in freezer to firm up.
Unclip the spring form cakes and remove the baking paper. Spread the chilled cream on the first layer. Place the second cake on top. Spread more cream on top of the second layer. Decorate with walnuts. Keep refrigerated.
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