Raw Carrot Cake
This is one of my favorite cakes! And my one year daughter loves carrots so It was an obvious birthday cake!
Base layer:
2 cups shredded carrots
2 cups dates
2 cups walnuts or pecan nuts
1 cup coconut cream
1/2 cup coconut flour
1 tsp cinnamon powder
1 tsp ginger powder
pinch of nutmeg powder
Frosting/filling:
1 cup coconut cream
1/2 cup raisins
3 tbsp agave nectar
pinch of vanilla bean
Topping: coconut flakes, date nectar
Blend all the base layer ingredients in a blender, leaving half of the dates out and adding them last to get some nice chunks in the final cake. Separate your dough in two if you want a layered cake and press them into a small cake form using parchment paper. Freeze the dough for 3-4 hours so you can later form and decorate the cake easier. Second step is to prepare the frosting that you can even use as filling. Use a hand mixer for blending coconut cream, agave nectar and vanilla bean. You will need to mix it cca 15 mins to make it nice and creamy. A chilled coconut cream helps in this process. If your cream is too runny, you can try to add some coconut flour. Finally, add raisins and decorate your cake! Enjoy!
Posted: 18/05/2020