Raw Vegan Carrot Cake

        
Raw Vegan Carrot Cake

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.
Makes

16

Portions
.Suitable for freezing
.Preparation

25

minutes
.

0

minutes cooking time

Ingredients

Cake

  • 275g Desiccated coconut
  • 100g Dried apricots, chopped  
  • 175g Carrots, grated
  • 100g Walnuts or pecans
  • 300g Ground almond
  • 85g   Agave
  • 45ml Coconut oil, melted
  • 1tsp Cinnamon 1tsp Mixed spice

Nut cream frosting

250g Cashew nuts, soaked for a few hours or over night
75g Coconut cream
2tbsp Coconut oil, melted
Agave to taste 2 tbsp Water
           
                        
                              
                            
                              
                                             
                                                                                                                                                                       

Method

Cake

  1. Grease the tin with a little of the melted coconut oil.
  2. Place the desiccated coconut in the food processor first and whiz until fine.
  3. Add the already chopped apricots and process a little more so  that these are finely chopped.
  4. Add the grated carrot and whiz again until reasonably fine.
  5. Then add the rest of the ingredients and blend well together.
  6. With a spatula, place the mixture into the tin and press down evenly with the back of a spoon and then chill.
  7. When sufficiently chilled, cut into even squares of 16 and pipe with your prepared nut cream frosting, sprinkling with a few dried rose petals (I use rose petal herbal tea) and hey presto...

Nut cream frosting

Tip: Make ahead of time as it will need to chill before piping.
  1. Place all of the ingredients into your blender and blend at high speed until smooth.
  2. Chill for an hour or so before use. This freezes well too.

Equipment you will need:  

  • Food processor
  • 20cm loose bottomed brownie tin
  • High speed blender for the frosting
  • Piping bag & nozzle

Heather Di Marino

Heather Di Marino

Health and vitality are important to Heather and she recognises that her relationship with food and cooking play an important role in this.

She feels that food can either be a functional thing we do to stay alive, or it can be one aspect of our lives that can positively nurture and support us towards being healthy and vital.

A gluten free diet is becoming more common now as people are realising that it doesn't sit well in the body. Heather has chosen to eliminate gluten from her diet and feels heaps better for it.

She now specialises only in gluten, dairy and sugar free cooking and shares some of her popular recipes here and on her website.

Heather lives with her husband, Joe, in Worthing, West Sussex. She has many interests such as, singing, cooking/baking, health and well-being, nutrition, writing, Esoteric healing and massage, hanging out with friends, and she looks after a little dog called Pebbles who she adores taking for walks on the South Downs.





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