Raw carrot cake

Name: Raw carrot cake
Total time: 45 min
Yield: 6 servings
Ingredients: 4 carrots; 145 g raisins; 32.5 g dried apricots; 75 ml candied orange peel; 73.5 g dates; 224 g almond flour; 85 g shredded coconut; 1 tsp ground ginger; 1 tsp ground cinnamon; 5 clove

Gluten-free and dairy-free Raw Carrot Cake, a perfect Easter dessert, covers 13% of your daily vitamins and minerals. Ready in 45 minutes, this recipe serves 6.

Ingredients

carrots

raisins

145 g

dried apricots

32.5 g

candied orange peel

75 ml

dates

73.5 g

almond flour

224 g

shredded coconut

85 g

ground ginger

1 tsp

ground cinnamon

1 tsp

clove

Method

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.

Nutrition:

576 kcal

Carbs

61 g

Fat

37 g

Protein

11 g

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