Raw Carrot Cake
Ingredients
- 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 cups oat flour
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.
For the frosting: 1 cup boiled cashews, 1 cup coconut cream, 3 tbsp agave syrup
Pour the frosting over the cake. Freeze for 3 hours before serving.
