Flourless Refrigerated Carrot Cake

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Contributed by: Honest to Goodness Community

Serves: 2-4

Time: Soak: 2 hrs. Prep: ½ hr. Refridgerate: 2 hrs

This carrot cake is flourless, sugar-free, vegan and is suitable for a raw food diet. As submitted by Anna Boussaidi for a previous recipe competition.
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This carrot cake is flourless, sugar-free, vegan and is suitable for a raw food diet. As submitted by Anna Boussaidi for a previous recipe competition.
More Information >>

PRODUCT INFORMATION

Ingredients

3 large carrots
9 tbsp organic oats
4 tbsp walnuts
4 organic medjool dates, pitted
1 tbsp organic raisins
1/2 tbsp organic coconut oil
Pinch organic cinnamon
Pinch organic ginger
CREAM:
1 cup organic cashew nuts
7 tbsp organic coconut milk
1 tbsp of organic coconut oil
2 1/2 tbsp of organic raw honey
1 tsp fresh lime juice

method

  1. Soak cashew nuts for 2 hours.
  2. Peel the carrots and trim ends and set aside.
  3. Blend walnuts and oats in a blender or food processor, then add the peeled carrots and blend until combined.
  4. Add the pitted dates and blend the whole mixture until well combined. The "dough" should not be soft nor should it be hard.
  5. Finally add raisins, coconut oil, and spices. Combine well before removing from the blender/processor.
  6. Prepare the cream: drain the cashew nuts and add them to a blender with lime juice, coconut milk, honey and cocount oil. Blend until smooth and combined.
  7. Divide the dough into two parts and form into balls.
  8. Flatten one cake portion onto a plate and spread a layer of cream evenly on top.
  9. Flatten the second portion of cake and lay it on top of the first potion.
  10. Cover the entire cake with remaining cream and decorate with more walnuts and/or pepitas.
  11. Refrigerate for at least 2 hours and your cake is ready! Bon appetite.

Vegan
Vegan
Dairy Free
Dairy Free
Raw
Raw
Vegetarian
Vegetarian
Wheat Free
Wheat Free
Cane Sugar Free
Cane Sugar Free

Recipe Questions

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