Raw Carrot Cake

Raw Carrot Cake

Raw Carrot Cake

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
45 minutes

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Details
  • Servings:   6
  • Calories:   483
  • Protein:   11g
  •  
  • Fiber:   11g
  • Sugar:   26g
  • Carb Total:   47g
  •  
  • Saturated:   10g
  • Fat Total:   28g
  •  
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   13 Points
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Ingredients
  • 4 Carrots, finely grated
  • 1 cup Raisins, soaked
  • 1/4 cup Dried apricots, chopped
  • 1/2 cup Mixed peel
  • 1/2 cup Date purée (Make the date purée by grinding 1c soft dates a<
  • 2 cups Almond flour
  • 1 cup Desiccated coconut
  • 1 teaspoon Ginger powder
  • 1 teaspoon Cinnamon powder
  • 5 cloves
Instructions

Pulse carrots, raisins, date paste & spices in a blender.

Drop in the chopped apricots, and mixed peel and pulse a couple of times.

Remove the mixture into a large bowl, along with the almond flour and desiccated coconut.

Mix well, press into place in a large cake pan, and refrigerate uncovered till it sets.

Cut into bite sized squares, frost it with whipped cream or roll them into balls and dust with desiccated coconut.

View original preparation instructions

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