Raw Carrot Cake

Raw Carrot Cake

Raw Carrot Cake

This delectable raw carrot cake is totally refined-sugar free, using no sweetener except fruit. I love the flavor and texture of this yummy treat, not only does it have no added sugar but its also paleo, gluten-free and vegan. It is the perfect autumnal recipe, providing you with a healthy source of fibre, vitamins and minerals swell as a delicious treat.

Raw Carrot Cake

Raw Carrot Cake

Raw Carrot Cake

Total Time: 25 minutes

Yield: 3-6 cakes

Ingredients

  • ⅓ cup mashed banana
  • ⅓ cup of zested (very finely grated) carrot - 1 medium carrot
  • 1 tbs canola oil or coconut oil
  • ¼ tsp orange zest
  • 1 tbs orange juice
  • ¼ cup psyhillum husk
  • 2 tbs ground flaxseed
  • 1 tsp chia seeds
  • 1 ½ tsp cinnamon
  • ½ tsp ginger
  • ⅛ tsp nutmeg
  • ¼ cup seeds and nuts or dried fruit
  • * All my measurements use a dry cup measure for liquid and dry.

Method

  1. Mix the banana and carrot (use a zester to grate the carrot as you want it very finely grated) into a paste.
  2. Add the remaining ingredients, leave to one side for 10 minutes.
  3. Now shape your cakes, you can use cupcake cases or just your hands to shape the cakes. You can make them any size you want.
  4. Place them in the fridge for 10 minutes.
  5. Serve after 5 minutes at room temperature.
  6. They are best kept in the fridge until all eaten, they also freeze very well.

Serving ideas:
* Yummy with dairy-free yoghurt.
* With some zested orange peel on the top.
* With icing on top: Blend 1 ½ tbs banana, 1 tbs coconut flour, 1 ½ tbs non-dairy milk, 2 tsp orange juice.

Raw Carrot Cake

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