Raw carrot cake ......(oh and did I mention it is of course gluten-free, dairy-free and refined sugar-free)....need we say more!
This was far too delicious to keep to oursleves, so here is the recipe for you all to make at home:
Ingredients
Oats - 300g
Carrots - 320g
Dates - 180g
Almonds - 50g
Cinnamon - 2 1/2 tsp
Ginger - 1 tsp
Nutmeg - 1/3 teaspoon
Walnuts - 1 handful
Orange zest - 1 orange
Cashew Cream Icing
Cashews - 200g (soaked in boiling water for a minimum of 45 minutes)
Unsweetened almond milk - 100g
Lemon juice - 1 lemon
Dates - 4
Vanilla pod seeds - 1/2
Directions
1) Get your cashews soaking!
2) Line your baking tray (c. 8 inch) with baking paper
3) Blend all the cake mixture ingredients together until it is all combined (it doesn't need to be
completely smooth)
4) Dollop the mixture into your baking try and then flatten with a wooden spoon, pushing it into each corner
5) Next up, blend all the ingredients for the cashew frosting until it is smooth and creamy
6) Spread the icing over the cake
7) Grate over the orange zest and sprinkle
8) Finally leave the cake to set in the freezer for an hour or so and then.....tuck in!
9) Store in the fridge for up to 5 days
ENJOY!