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Raw Carrot 'Cake'

Kezia Hall
A no cook 'cake' thats dairy, gluten and grain free and full of good stuff!
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Ingredients
  

  • CAKE
  • 4 carrots grated
  • 30 g coconut cream
  • 4 tbsp coconut oil - melted
  • 1 cup of almond flour/ground almonds
  • 3 tbsp coconut sugar optional
  • 100 g walnuts
  • 100 g fresh pineapple
  • 8 medjool dates
  • 1 tsp cinnamon
  • 1/2 cup desiccated coconut
  • 2 pinches of nutmeg
  • CREAM CHEESE ICING
  • 250 g cream cheese
  • tsp vanilla essence
  • 2 tbsp raw honey
  • 1/2 tsp cinnamon
  • zest of half a lemon
  • 3 tbsp melted coconut oil
  • OR
  • DAIRY FREE FROSTING
  • 100 g soaked cashews
  • 3 tbsp coconut oil
  • tsp vanilla essence
  • 2 tbsp raw honey
  • 2 tbsp maple syrup
  • 1 tsp cinnamon

Instructions
 

  • In a food processor blend the dates, coconut oil and coconut cream until fully combined and pureed.
  • Add the almond flour, spices, pineapple and blend until smooth.
  • Add the walnut and carrots (and sugar if using) and blend until at desired consistency. I like it to have bit of nut and carrot in and just pulses it.
  • Remove from food processor and mix by hand until thoroughly combined. Taste it and see if you want to add more honey to it to suit your taste.
  • For either icings/frosting just blend (for cashews dairy free frosting) or mix (for cream cheese icing) until smooth.
  • Push into you desire cake shape and allow to set for an hour in fridge.

Notes

This works great as cup cakes, tray 'bake' or in a traditional cake shape and could be doubled to layer up as a carrot sandwich cake.
Last for 3-4 days in fridge.
Freeze without icing and ice once defrosted.
Feel free to use any other nut you fancy:)