RAW VEGAN CARROT CAKE
INGREDIENTS:
Carrot cake base. Works perfectly with left over juice pulp.
Makes a 12” round cake tin (16 portions):
- 5 medium carrots grated (or juices and use the pulp, only if it is pure carrot that you have juiced)
- 150g of fine desiccated coconut
- 50g of chopped cashew nuts
- 15 pitted dates
- 100ml of melted coconut oil
- 1 teaspoon of ground cinnamon
- 1/2 a teaspoon of ground nutmeg
METHOD:
- Grate (or juice) your carrots
- In your juiced…. Drink the juice and use the pulp. Double win!
- In a food processor blend your cashew nuts to a fine powder
- Add your desiccated coconut
- Then add in your dates and blend until they are slightly broken down
- Add your cinnamon and cumin
- Tip this mix into a bowl
- Add in your carrot and mix really well with your melted coconut oil too
- Tip the mix into your cake tin and press it down compacting as much as possible
- Place in the fridge to set for a minimum of two hours.