Raw carrot cake

Carrot cake, yummm.. you don’t even know how happy you can make me with this. One of the best cakes I know. And the fun part is, you’re eating veggies without even noticing. But still, the original carrot cake contains a lot of sugar and butter. That’s why I made a recipe without refined sugar and butter. So you get in only good nutrients!

This cake doesn’t only contain a lot of good nutrients, it’s also ‘raw‘. That means: only unprocessed foods that haven’t been heated. so all the nutrients remain preserved. So, still rich in vitamins and minerals!! And the only thing you need is a spring form pan and a fridge, no oven needed!!

PREPARATION

Soak the dates in hot water.

Put the oats, cinnamon, nuts, seeds, coconut and almond flour in a food processor and add a pinch of salt. Mix roughly. Then, add the soaked dates, maple syrup and the zest and juice of the lemon. Mix until you get a sticky mixture.

Grate the carrots and stir through the oat mixture. It has to be sticky when you press it together. Do you think the mixture is still to dry? Then add a little bit of water. 

Line the spring form pan with some baking paper and press in the dough. Put in the fridge to let it set.

Meanwhile, you can make the cococream topping. Add a few tablespoons of boiling water to the coconut cream. Spread it over the cake and let it cool in the fridge for at least 1 hour.