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Carrot cake.

The perfect guilt free carrot cake. Serve warm and with a Matcha latte on the side…

  • Cuisine: Desserts
  • Preparation Time: 20 minutes
  • Total time: 2 hours 20 minutes
  • Servings: Makes 16 servings
  • Allergens: Nuts
  • Requires: A food processor, 12″ round cake tin, juicer, mixing bowl, spatula

Ingredients

Carrot Cake Base – works perfectly with leftover juice pulp

Method

  • Grate (or juice) the carrots.
  • In your juicer: drink the juice and use the pulp. Double win!
  • In a food processor blend the cashew nuts to a fine powder.
  • Add the desiccated coconut.
  • Then add in the dates and blend until they are slightly broken down.
  • Add the cinnamon and nutmeg.
  • Tip this mix into a bowl.
  • Add in the carrot and mix really well with the melted coconut oil.
  • Tip the mix into the cake tin and press it down, compacting as much in as possible.
  • Place in the fridge to set for a minimum of two hours.

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Author Jay Halford

I am a health-conscious chef specializing in plant-based cuisine that incorporates juice programmes, food programmes, online cooking courses, recipes and educational resources that inspire the pursuit of a healthier way of living. I believe that your diet is supposed to be your greatest ally, supporting you to feel strong, look good, think clearly and achieve your goals, nothing less. A consistent healthy plant-based diet does that 100% - and I am committed to helping you experience its real healing power so that once you discover it, you'll never want to look back.

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