Raw Carrot Cake
Ingredients
The cake
-
2
cups
chopped raw carrots
-
¼
cup
packed soft pitted dates
-
1
teaspoon
cinnamon
-
¼
teaspoon
ginger
-
½
teaspoon
sea salt
-
½
cup
softened coconut butter/cream concentrate/manna (NOT oil)
-
½
cup
raisins
-
1
cup
shredded unsweetened coconut
The topping
-
½
cup
softened coconut butter/cream concentrate/manna (NOT oil)
-
½
cup
water
-
1
teaspoon
maple syrup
-
pinch
sea salt
Instructions
- Add the chopped carrots, dates, cinnamon, ginger, sea salt, and softened coconut butter to a food processor and puree until smooth.
- Transfer the mixture to a mixing bowl and add the raisins and shredded coconut, then combine.
- Press the cake mixture into an 8 x 8 inch dish lined with parchment paper.
- Combine the topping ingredients and pour over the cake, spreading evenly.
- Refrigerate overnight to set, then slice and enjoy.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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