One word: AMAZING!!
I am not lying when I say that this is one of the best cakes I have ever tasted! It’s so yummy, you can’t even imagine. I have always loved carrot cake and it has always been one of my favorites, but as the regular ones are often filled with sugar, wheat flour and unhealthy fat, I decied to make a healthier option. I came across this recipe on the lovely Silje’s blog and thought; “why not just make it raw while we’re at it!”.
In my opinion, this is a cake that everyone would really love, not just people that are living a particulary healthy lifestyle. It’s hard to believe that something which tastes as dangerously good and sweet as this, is actually healthy! It looks and tastes like cake, but is in fact real food! That’s what is so great about this lifestyle; you can eat chocolate, cakes and other sweets as much as you want beacuse it’s good for you, your body and your brain, plus it doesn’t give you all the negative side effects as regular sweets does.
I love it!
When making this I made a few changes, but overall it’s the same recipe. I switched the pekan nuts with almonds, used cashew nuts insted of macadamian nuts and skipped the stevia powder. This cake is free from sugar, gluten, lactose, eggs, soy and unhealthy fatty acids, plus it’s vegan, therefore it should suit everyone(except for those with an nut allergy of course).
Try it and be amazed!
(All the ingredienses for the whole cake(almost), missing the dates I see)
You will need, bottom:
- 1 dl fresh dates
- 4 dl almonds
- 1 tbsp cinnamon
- 1 ts cardamom
- 1 tbsp grated coconut
Put all the ingredients in the food prosessor until you get a rough mass.
Press the mass down in a spring form covered with baking paper.
Set in the freezer.
You will need, filling:
- 5 peeled carrots
- 1 green apple without the core
- 2 tbsp agave syrup
- 1 tbsp lemon juice
- 1 tbsp coconut oil(melt it)
Toss the carrots and apple in the food prosessor.
With a nut bag, press out all the excess water(you can also do this with a towel, but it will be a little messier).
Add the sweetning, lemon juice and coconut oil and blend well.
Press this mass into the spring form, on top of the almond buttom.
Set in the freezer.
(Before: Carrots and apple)
(After: Peeled carrots and apple)
(Second layer, the filling)
You will need, topping:
- 4 dl unsalted cashew nuts
- 1 tbsp coconut oil
- 1/2 dl agave syrup
- 20 drops of stevia vanilla cream
- 1/2 ts salt
- 1/2 ts vanillia powder
- About 2 dl water(You may need more water, but the consistency should be thick but a little running. You should be able to spread the topping on top of the cake with a spoon.)
Blend all the ingredients in the food prosessor until you have an even and smooth mass.
Grease this on top of the second layer.
Set in the freezer.
(The topping)
(Voila!)
Tips on serving:
If the cake is frozen all the way through, it would probably take about five hours to defrost it, but this depends on how frozen the cake is.
I hope this tempted you and gave you some inspiration!
Have a lovely day!
Remember; you are one of a kind and that makes exactly you very special and unique!
Jeg vet ikke hvor personlig jeg kommer til å være på bloggen, det får tiden vise. Men i dag tenkte jeg at livet handler jo egentlig om å dele, så hvorfor ikke.
- Miks alt sammen med en stavmikser.
I eat this for breakfast…how lucky am I??
