Raw Carrot Cake
Raw Carrot Cake requires roughly 45 minutes from start to finish. This recipe serves 6. For $1.62 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 483 calories, 10g of protein, and 28g of fat per serving. It is brought to you by Foodista. This recipe is liked by 2 foodies and cooks. Easter will be even more special with this recipe. Head to the store and pick up cinnamon powder, raisins, almond flour, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is solid. If you like this recipe, you might also like recipes such as Carrot Cake Raw Buckwheat Porridge (gluten-free & Raw), Raw Carrot Cake, and Raw Carrot Cake "Muffins".
Ingredients
carrots
4
raisins
1 cup
apricots
0.25 cup
peel
0.5 cup
date purée
0.5 cup
almond flour
2 cups
desiccated coconut
1 cup
ginger powder
1 teaspoon
cinnamon powder
1 teaspoon
cloves
5
Cooking in Steps
-
1Pulse carrots, raisins, date paste & spices in a blender.
carrot
raisins
spices
blender -
2Drop in the chopped apricots, and mixed peel and pulse a couple of times.
candied orange peel
apricot
-
3Remove the mixture into a large bowl, along with the almond flour and desiccated coconut.
desiccated coconut
almond flour
bowl -
4Mix well, press into place in a large cake pan, and refrigerate uncovered till it sets.
cake form -
5Cut into bite sized squares, frost it with whipped cream or roll them into balls and dust with desiccated coconut.
desiccated coconut
whipped cream
roll
