Are you looking for the perfect snack after your juice cleanse?
We found a tasty recipe for you from Natacha Alves, a Portuguese-born blogger living in Vienna! Apart from the honey, the carrot cake is completely vegan and made only from RAW ingredients! Besides tasting excellent, it's also a feast for the eyes, which makes it a great treat for family and friends in the form of little mini cakes.
This carrot cake recipe is Natacha's own creation, which she came up with after being inspired by other recipes!
About the author: On her lifestyle blog http://thechocolatesuitcase.com Natacha writes about her diet, which is 85% paleo, and shares her experience with her readers in the form of recipes. She also takes you along on her sporty everyday life between CrossFit and half marathons. Her passion for fashion, by the way, came not least from a degree in textile business administration. We think it's worth stopping by the blog! But for now, we wish you lots of fun baking the carrot cake!
| Ingredients for the carrot cake | Ingredients for the topping |
| 2 large carrots | 80 g cashew nuts |
| 112 g coconut flakes | 80 g coconut flakes |
| 112 g whole walnuts | 56 ml coconut oil |
| 2 tsp cinnamon | 1 lemon (juice) |
| 180 g dates | 1 tbsp honey |
| 56 ml coconut oil |
Preparing the carrot cake
1. Bring some water to the boil and let the dates soak for 10-15 minutes over medium heat.
2. Peel and grate the carrots. Chop the walnuts.
3. Mix the carrots, walnuts, coconut flakes and cinnamon in a large bowl.
4. Blend the dates and coconut oil until you have an even mixture.
5. Combine both mixtures and put them into muffin cases. Press the mixture down firmly and put in the fridge for at least 15 minutes.
Preparing the topping
1. Soak the cashews in water for at least 30 minutes (ideally overnight).
2. Blend all the ingredients well.
3. Turn the carrot cakes out of the tin and put the topping on top. Sprinkle with cinnamon and decorate with whole walnuts.
