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Raw Vegan Carrot Cake

  Vegan
  Dessert
  Treat
  Refined Sugar Free
  Gluten free

 

 

Recipe:
3 large carrots, peeled and grated ⠀
11/2 cups GF rolled oats 
12 large medjool dates or 11/2 cup dates ⠀
1/2 cup desiccated coconut or coconut flakes pulsed quickly ⠀
1 tsp cinnamon ⠀
1/2 teaspoon nutmeg⠀
pinch ground cloves (Optional) ⠀


Frosting: ⠀
1 cup sunflower seeds soaked overnight ⠀
Juice from half a lemon ⠀
2 Tbs melted coconut oil (I used Crede Natural Oils ) ⠀
2 Tbs Coconut Nectar (I used Soaring Free Superfoods ) ⠀
3 Tbs Wazoogles Vanilla sky blend (optional - can replace with 1 tsp vanilla powder but the Vanilla Sky blend it just too good not to include)
Spring water if frosting is too thick

Method:
To make the cake, process oats into flour in your food processor/blender/coffee grinder. Add all ingredients to food processor except for the dates. Soak dates in boiling water for 10 mins and cut into small pieces, make sure there are no pips and add to food processor. Blend mixture until it starts to stick together. Remove and press into a cake tin or dish. Put into freezer whilst you make the frosting. ⠀

For the frosting blend all ingredients in a high speed blender until smooth, add spring water until you get a desired consistency. Put in fridge for 20 mins. ⠀

Remove cake from freezer and and spread frosting on layers. Leave in fridge overnight. Good to eat within 4 days as after awhile the sunflower seeds start to taste funny
 

 

 

 


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