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No Bake Carrot Cake

Bijgewerkt: mrt 2

Carrot cake is one of my favourite desserts. I actually like the raw vegan version more because there is more flavour to it in my opinion. This carrot cake is almost completely raw and it is full of juicy carrots and raisins. I topped it off with a creamy cashew tofu icing. Eat your cake and get your nutrients in too!

Carrot cake (makes 8 slices): Prep time: 30 minutes

· 2 large carrots, grated

· 1 1/4 cup walnuts

· 8 Medjool dates

· 2/3 cup raisins

· 3/4 cup oatmeal

· 2 teaspoon lemon zest

· 1 teaspoon cinnamon

· 1/4 teaspoon ginger

· 1/8 teaspoon nutmeg

· 1/2 teaspoon all spice (optional)

· Pinch of salt First, blend 1.5 carrot, 1 cup walnuts, the medjool dates, 1/3 cup raisins, the oatmeal, cinnamon, lemon zest, ginger, nutmeg, salt and all spice until a dough forms. Then, gently pulse in the rest of the carrot, walnuts and raisins. In this way, you have a kind of chunky carrot cake. Place in a baking pan with baking paper and place in the freezer. Cashew tofu cream cheese:

· 1/2 cup raw soaked cashews

· 200 grams silken tofu

· 2 tablespoons melted coconut oil

· 1 teaspoon vanilla extract

· 1 tablespoon lemon juice Blend all these ingredients together until smooth. Pour over the carrot cake and place back into the freezer. Before serving, let the cake thaw a bit. If you enjoyed the recipe, please tag @nourishingfoods to get featured!

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