RAW CARROT CAKE HEARTS
I carrot cake my eyes off this 🥕So let's get back to that carrot cake. Get in your daily fruit and veg, proteins, carbs, fats, but don't forget that carrot!! 😉 And here is the recipe for an indulgent no-bake carrot cake!
Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

INGREDIENTS
RAW CAKE
- 135g carrots
- 180g oat flour
- 30g dessicated or shredded coconut
- 20g walnuts
- 140g dates
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp fresh ginger
- 1 tsp ground cardamom
- Pinch saffron ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
FROSTING
- 100g cashews ( soaked overnight or in boiling water for 1 hour)
- 160ml coconut milk canned
- 1.5 tbsp tapioca flour
- 1 ripe banana
- 2 tbsp coconut oil
METHOD
- Starting with the frosting, soak the cashews overnight or in boiling water for 1 hour
- For the raw cake, blend the walnuts and shredded coconut in a blender until flour-like with a few small chunks
- Add in the Oat flour, fresh ginger, ground ginger, ground cinnamon, cardamom and saffron
- Blend again and then add the carrots and dates
- Blend until all ingredients are combined and a dough is formed
- Press the dough into a baking tray and place in the freezer whilst you make the frosting
- For the frosting, heat the coconut milk and tapioca flour in a saucepan until bubbling
- Separately, mix the cashews, banana and coconut oil in a high-speed blender (4 minutes approx)
- Add the heated coconut milk mixture into the blender and process until completely smooth
- For the frosting onto the day and put it back in the freezer for 1-1.5 hours
- After 1 hour remove the cake from the freezer and let it thaw for 20 minutes
- Use a heart shaped cookie cutter to slice the carrot cake, and serve
- If you can resist, you can store this in the fridge for 3 to 4 days
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