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Raw carrot cake

Raw carrot cake
3.6 17 ratings
Prep. 30 min
Total 5 h 30 min
12 portions
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Ingredients

  • cashews for frosting (see Tips)
    250 g
  • water for soaking
Carrot cake
  • extra virgin coconut oil melted, plus extra for greasing
    40 g
  • walnuts
    70 g
  • cashews (see Tips)
    150 g
  • shredded coconut (see Tips)
    50 g
  • ground cinnamon
    1 tsp
  • ground ginger
    ½ tsp
  • ground nutmeg plus extra for dusting
    ¼ tsp
  • orange zested, no white pith and juiced (approx. 60 g)
    1
  • rolled oats
    60 g
  • carrot peeled and cut into pieces (2-3 cm)
    500 g
  • pitted Medjool dates
    100 g
  • sultanas
    80 g
Cashew lemon frosting
  • lemon juice (approx. 1 lemon)
    40 g
  • coconut cream
    130 g
  • natural vanilla extract
    1 tsp
  • raw honey
    1 tbsp

Difficulty

easy

Nutrition per 1 portions

Sodium 32.7 mg
Protein 9.1 g
Calories 1716.8 kJ / 408.8 kcal
Fat 28.6 g
Fibre 6.7 g
Saturated Fat 10.7 g
Carbohydrates 26.7 g

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Australia and New Zealand

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