FODMAP Friendly Raw Vegan Carrot Cake
Ingredients
Nourishing
- 1/2 cup raisins
- 1 cup walnuts
- 4 small carrots
- 1/4 cup desiccated coconut
- 1/4 cup extra virgin coconut oil, liquid consistency
- 1/4 cup pure maple syrup or equivalent stevia
- 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
- 2 tbsp lemon juice
- 2 tbsp almond or rice milk
- 2 tsp pure vanilla extract
- cinnamon
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 the mixture 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.
Ensure all frosting ingredients are at room temperature, then blend them in a high-speed blender until smooth.
Remove the set carrot cake from the freezer, frost it using a blunt knife or spatula, and sprinkle with cinnamon, chopped walnuts, pecans, and grated carrot for a fancy effect.
