Raw Carrot Cake
Ingredients
- BASE
- 10 dates
- 1.5 cup shredded carrots
- 1 tbsp vanilla pea protein (optional vanilla powder + t tbsp more oat flour)
- 1 tsp cinnamon
- 1/2 tsp ginger extract
- 1/4 tsp salt
- 1 cup coconut milk (or any other milk of choice)
- 2 cup oat flour
- FROSTING
- 1 cup boiled cashews (if you want nut free could make it with coconut meat)
- 1 cup coconut cream
- 3 tbsp agave syrup (or soft dates)
Preparation
Mix all of the ingredients for the base except from the oat flour
Add the oat flour to the mixture
Put the dough in a form and chill in the refridge while making the frosting
Boil the cashews for 15 minutes
In a mixer, add the cashews, coconut cream and agave syrup
Pour the frosting over the cake
Freeze for 3 hours before serving
