Raw Carrot Cake
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 58.07
- Health score: 12.00
- Weight Watcher points: 13.00
Summary
Raw Carrot Cake requires roughly 45 minutes from start to finish. This recipe serves 6. For $1.62 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 483 calories, 10g of protein, and 28g of fat per serving. It is brought to you by Foodista. This recipe is liked by 2 foodies and cooks. Easter will be even more special with this recipe. Head to the store and pick up cinnamon powder, raisins, almond flour, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is solid. If you like this recipe, you might also like recipes such as Carrot Cake Raw Buckwheat Porridge (gluten-free & Raw), Raw Carrot Cake, and Raw Carrot Cake "Muffins".
Ingredients
carrots4
raisins1 cup
apricots0.25 cup
peel0.5 cup
date purée0.5 cup
almond flour2 cups
desiccated coconut1 cup
ginger powder1 teaspoon
cinnamon powder1 teaspoon
cloves5
Instructions
Step 1
Pulse carrots, raisins, date paste & spices in a blender.
Step 2
Drop in the chopped apricots, and mixed peel and pulse a couple of times.
Step 3
Remove the mixture into a large bowl, along with the almond flour and desiccated coconut.
Step 4
Mix well, press into place in a large cake pan, and refrigerate uncovered till it sets.
Step 5
Cut into bite sized squares, frost it with whipped cream or roll them into balls and dust with desiccated coconut.
Categories
Diets: gluten free, dairy free, lacto ovo vegetarian, whole 30, vegan
Occasions: easter