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Carrot cake.

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

  • Cuisine: Vegan Bakes
  • 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

  • 5 medium carrots grated (or juiced and use the pulp – only if it’s pure carrot that you have juiced)
  • 50g of chopped cashew nuts
  • 150g of fine desiccated coconut
  • 15 pitted dates
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 100ml of melted coconut oil

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

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.

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