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Raw Carrot Cake

INGREDIENTS

 

For the cake: 

  • 2 scoops/packets of Complete Vanilla
  • 200g carrots (about 2 large ones or 4 small ones)
  • 12 medjool dates, pitted
  • 50g raisins
  • Juice of ½ a lemon
  • Cinnamon
  • ½ tsp vanilla
  • Pinch of salt

 

For the icing: 

  • 1 cup cashews
  • 2 tbsp coconut oil
  • 1 tbsp honey
  • 1 tbsp of water

 

METHOD

 

For the cake: 

  1. Get your cake form ready with parchment paper so it's easy to take the cake out.
  2. Take your processor or kitchen machine out and add the cake ingredients.
  3. Pulse the cake ingredients until they are in small pieces and sticking together.
  4. Pour into your cake form and press down.
  5. Make the icing.

 

For the icing: 

  1. Place icing ingredients into your processor or kitchen machine.
  2. Blend together until it becomes quite smooth. It can be difficult if you have a big machine as the icing sticks to the sides. Keep pushing the ingredients into the centre.
  3. Spread the icing over the cake.
  4. Put the cake in the fridge to set for at least two hours.
  5. Take out of the tin, slice and then enjoy!
  6. Finally decorate with some lemon zest.   

 

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