FODMAP Friendly Raw Vegan Carrot Cake
Ingredients
Cake
- 1/2 cup raisins
- 1 cup walnuts
- 4 small carrots, coarsely chopped
- 1/4 cup desiccated coconut
- 1/4 cup extra virgin coconut oil, liquid consistency
- 1/4 cup pure maple syrup or equivalent stevia for a sugar free version
- 1-2 tsp pure vanilla extract
- 2 tsp cinnamon
- pinch of nutmeg
- dash salt
Frosting
- 3/4 cup tofu or vegan butter
- 1/4 cup maple syrup, at room temperature
- 2 tbsp lemon juice, at room temperature
- 2 tbsp almond or rice milk
- 2 tsp pure vanilla extract
- cinnamon for sprinkling
Preparation
Line a baking tray with baking paper and set aside.
Place all cake ingredients into a food processor and process into a finely crumbled or sticky mixture, careful not to over-process into a paste.
Use your fingers to press into the lined baking tray.
Create a smooth surface for the frosting.
Place the tray in the freezer and allow to set for at least 3-4 hours or until firm.
Make sure all frosting ingredients are kept at room temperature until ready to frost, then place all frosting ingredients into a high speed blender and blend into a smooth consistency. Remove the set carrot cake and frost using a blunt knife or spatula. Sprinkle with a hint cinnamon, some chopped walnuts and pecans, and some grated carrot for a fancy effect.
