Raw Coconut Carrot Cake

One cake I loved growing up was the decadent carrot cake. I loved the little addition of raisins too, adding the perfect moisture throughout. After making carrot juice, I decided to put together a raw carrot cake inspired by these flavors. I hope you enjoy!
Yield: 6 large individual cakes
You will need:
-3 cups carrot pulp (or shredded carrots)
-1 cup pitted dates
-1/2 cup shredded carrots
-2 teaspoons cinnamon
-1 cup sunflower seeds (soaked overnight)
-1 teaspoon chopped ginger

Icing:
-1 can chilled full fat coconut milk (chilled 8n fridge overnight)
-1 soaked medjool date or 1 tablespoon maple syrup
-pinch of cinnamon

Directions:
1. Pulse all the ingredients together until well combined
2. Press the mixture into a lined pan or separate muffin tins for mini cakes
3. For the dressing, scoop out the fat from the top of the can and use a hand mixer to mix in the date and cinnamon
4. Smear the icing over the carrot base and enjoy
*store in the fridge or freezer to enjoy for a later time

Comments

Post a Comment

Popular posts from this blog

Kelp Noodle Sushi Wrap

Image
I love the crunchy and juicy texture of kelp noodles. Instead of eating them in a salad, I thought I would create a sushi wrap with them. I also made another wrap using swiss chard and it was just as perfect. I think I ate probably 7 of the sushi rolls! Yum! Yield: 1 serving You will need: -1 1/2-2 packages of kelp noodles -1 cup sliced cherry tomatoes -3 chopped up green onions -1 cup sliced cremini mushrooms -Any other vegetables your heart desires -7-10 nori sheets Dressing: -6 tablespoons of tahini -3 tablespoons of apple cider vinegar -5 tablespoons of lemon juice -1/2 cup of parsley/cilantro -6-7 tablespoons of water Directions: 1. Soak the kelp noodles in warm water for 15 minutes and drain once ready (I cut the noodles into smaller noodles using scissors) 2. Mix all the ingredients together with as much of the dressing that you desire 3. Wrap the noodle mix, along with any other vegetables you would like into a sushi roll. Continue this process until you are...
Read more

Banana Apple Oaties

Image
Mmmm... My house smells like heaven! Made some homemade Oaties, which were inspired by Jamba Juice. When I was down in Maui, I saw these little gems in Jamba Juice and was curious to see what we're the ingredients. I looked them up online and then was determined to make a healthier version as soon as I got back to Calgary. Such a delicious treat in the go and you can add whatever you like to them! Enjoy! Yield: 1 dozen cookies You will need: -2 mashed ripe bananas -1/2 cup apple sauce -A dash of cinnamon, nutmeg and ground ginger -2 teaspoons baking soda -1 cup oat flour -1 cup oats -3/4 cup dried apricots -3/4 cup dried mulberries -1/2 cup dried cranberries -1/4 cup dark chocolate shavings (or chips) Directions: 1. Preheat the oven to 350F 2. Mix all the ingredients together and place spoonfuls on a lined baking sheet 3. Bake for 15 minutes (or until edges just start to brown lightly). Voila! You've got Oaties!
Read more

Turmeric Peanut Butter Cookies

Image
These cookies are truly something. I love the hint of turmeric in them and the crunch of the coconut and cocoa nibs. Feel free to add whatever you'd like to these cookies. You could also eat them raw too! Yield: 9 cookies You will need: -3/4 cup oats -1/2 teaspoon turmeric -1 teaspoon cinnamon -1/3 cup peanut butter/tahini -1/3 cup date paste (or any sweetener of choice) -3 tablespoons plant milk -1 teaspoon vanilla bean paste -1/4 cup cocoa nibs/chocolate chips -1/4 cup shredded coconut flakes Directions: 1. Preheat the oven at 350 degrees and line a baking sheet with parchment paper 2. Pulse the oats, turmeric and cinnamon together until it's a course oat texture and pour into a mixing bowl 3. Blend the peanut butter/tahini, date paste, milk and vanilla until combined and mix it into the oat mixture until combined 4. Roll the cookie dough into golf size balls and place on the parchment paper 5. Flatten the cookies out slightly with a fork and bake for 17-20...
Read more