Raw Carrot Cake Recipe
Ingredients for Cake:
200g of finely grated carrots
300g of dates, pitted and chopped finely
300g of walnuts, broken up
50g of raisins
100g of desiccated coconut
2 large tbsp. of raw honey (or mapel syrup if vegan)
2 tsp. vanilla extract
2 tsp. cinnamon powder
1/2 tsp. ginger powder
1/4 tsp. nutmeg
Pinch of Himalayan or sea salt
Directions of Cake:
- Put all the ingredients into a food processor or mix by well hand
- Pack ingredients in into a large flat cake/pie tin or individual muffin molds
- Set asise until frosting is ready
Ingredients for Frosting:
300g of cashews (soaked over night, rinsed and drained)
Juice & jest of one large lemon
1 tbsp. raw honey (or mapel syrup if vegan)
2 tsp. vanilla extract
70ml of melted coconut oil
A splash of two of filtered water (if it’s too thick to mix)
Directions:
- Place all the ingredients in a high speed blender and mix well
- If it’s too thick for the blender then add a little water
- Pour frosting over cake base
- Sprinkle with broken up walnuts, raisins (or i like cranberries) and a little cinnamon and freeze
- Remove any hour or two before you want to eat it
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