Nut free Carrot Cake
This is a second version of our favourite carrot cake, except juicier and healthier!
Bottom layer:
2 cups coconut cream
1 and 1/2 cups coconut flour
3 tbsps agave syrup
Top layer:
2 cups shredded carrots
2 cups coconut cream
2 cups fresh pitted dates
1 cup quinoa flakes or rolled oats
1 cup coconut flakes (leave some for topping)
1 tsp cardamom
Start with the bottom layer. Mix all the ingredients in a bowl. You want your mixture nice and crumbly but not too dry. Once done, press it into a medium size cake form. Continue with the second layer. Shred the carrots, then proceed with blending the dates and cream together in a high speed blender. Then mix all the ingredients well together and top your coconut base with it. Cool your cake in the fridge a bit before serving. Enjoy!
Posted: 21/06/2020