Most of us love the traditional carrot cake, but as you know, I’m not a big fan of processed ingredients like white sugar, refined flour, pasteurised butter and cream cheese. Thus, I decided to test a new version with healthy whole foods! And believe me or not but if you like the traditional carrot cake, you will love this… so easy to make this version of Raw Carrot Cake!
Raw Carrot Cake with cashew & orange cream (6-8 pieces)
- 2 large carrots
- 180g walnuts
- 6-8 dates
- ½ teaspoon cinnamon in powder
- ¼ teaspoon ginger in powder
- 200g cashew nuts (soaked for min.1 hour)
- juice of 2 oranges (more if needed)
- 50ml coconut oil
- 2-3 tablespoons maple syrup
- walnuts or shredded carrots or orange zests
Chop or break the carrots into smaller pieces and put them in the bottom of the blender and add all of the other ingredients to the top of that.
Pulse the ingredients until a dough starts to form. Fill in the cupcakes cups and place them in the fridge while you prepare the cream.
To make the cream, place all the ingrédients in the blender and mix it all until you get a smooth cream. Keep it in the fridge for ½ h min.
When the topping is thicker, spread the cream as you like on top of the cupcakes.
When ready to serve, decorate as you prefer with walnuts, shredded carrots or orange zests.
Bon appétit !