This raw carrot cake is absolutely delicious, it takes a little bit of time to make but it’s well worth the effort. I call it ‘better than’ carrot cake as it beats the real thing. Of course being greedy I had to have three layers!
2 cups carrot grated as finely as possible then squeezed free of liquid, alternatively use the pulp from juicing carrots.
1 cup shredded coconut
1 cup pitted dates
1 tsp cinnamon
1 cm ginger
5 tbsp almond flour
Maple syrup icing
1 cup cashews
1/3 cup coconut oil
3 tbsp maple syrup
1/2 tsp vanilla
2 tsp lime juice
Add all the ingredients of the cake mix into the blender and pulse until they are well mixed.
On baking paper separate the mixture into three balls and flatten form the layers with your hands. The mixture should be moist and sticky enough to do this easily.
Place the three layers into the freezer whilst you make the icing.
Put all the ingredients for the icing into the blender and whiz until smooth.
Start to assemble the cake by spreading some icing across the first layer. not too much or it will ooze out. Place the second layer on top then again spread with icing, making sure you have enough icing for the top layer.
Keep in the fridge and enjoy!