Raw Carrot Cake

If you want to add more gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipes to your recipe box, Raw Carrot Cake might be a recipe you should try. This recipe serves 6. One portion of this dish contains around 10g of protein, 28g of fat, and a total of 483 calories. For $1.62 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up desiccated coconut, almond flour, apricots, and a few other things to make it today. This recipe is liked by 2 foodies and cooks. Easter will be even more special with this recipe. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 57%, this dish is pretty good. Try Carrot Cake Raw Buckwheat Porridge (gluten-free & Raw), Raw Carrot Cake, and Raw Carrot Cake "Muffins" for similar recipes.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pulse carrots, raisins, date paste & spices in a blender. Drop in the chopped apricots, and mixed peel and pulse a couple of times. Remove the mixture into a large bowl, along with the almond flour and desiccated coconut. Mix well, press into place in a large cake pan, and refrigerate uncovered till it sets. Cut into bite sized squares, frost it with whipped cream or roll them into balls and dust with desiccated coconut.

 

Step by step:

1. Pulse carrots, raisins, date paste & spices in a blender.

2. Drop in the chopped apricots, and mixed peel and pulse a couple of times.

3. Remove the mixture into a large bowl, along with the almond flour and desiccated coconut.

4. Mix well, press into place in a large cake pan, and refrigerate uncovered till it sets.

5. Cut into bite sized squares, frost it with whipped cream or roll them into balls and dust with desiccated coconut.

Nutrition Information:

covered percent of daily need