Raw Vegan Carrot Cake
Ingredients
Base
- 10 dates
- 1.5 cup shredded carrots
- 1 tbsp vanilla pea protein (optional vanilla powder + 1 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 cashews
- 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 refrigerator 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.
