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Recipes – February 3, 2017

Raw Carrot Cake

By UrbanRemedy

Carrots are full of beta-carotene, which contributes to good vision and a healthy immune system. Here they make a satisfying dessert that tastes just like carrot cake but without the gluten and white sugar.

Ingredients

For the cake

4 large carrots, finely grated

3 cups (11 oz / 345 g) almond flour

10-14 Medjool dates, pitted and coarsely chopped

1 cup (4 oz / 125 g) unsweetened shredded dried coconut

1 teaspoon ground cinnamon

1/2 cup (2 oz / 50 g) walnuts

2 tablespoons coconut oil

For the frosting

1 cup (5 1/2 oz / 170 g) soaked cashews

2 tablespoons almond milk

1 tablespoon fresh lemon juice

2 tablespoons coconut oil, melted

1 tablespoon alcohol-free vanilla extract

1/4 cup (2 1/2 oz / 75 g) date syrup or pure maple syrup

Ground cinnamon, for garnish

Preparation

Step 1

To make the cake, in a food processor, combine all of the ingredients and process until thoroughly mixed and soft. Remove the mixture from the processor and press into a 6-inch (15-cm) cake pan.

Step 2

To make the frosting, in a blender, combine all of the ingredients and blend on high speed until smooth.

Step 3

Spread the frosting over the top of the cake and garnish with a light dusting of cinnamon. Cover and refrigerate until set, 30-60 minutes.

Makes 4-6 servings.

From The Urban Remedy Cookbook.

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