RAW TURMERIC CARROT CAKE ⠀

GLUTEN FREE, SOY FREE, REFINED SUGAR FREE


Ingredients:

Base:

3-4 large carrots, shredded

1 cup walnuts

1 cup medjool dates

1/2 cup unsweetened almond milk

1 cup unsweetened desiccated coconut

1/2 tsp cardamom powder

1 tsp cinnamon powder

1 tsp turmeric powder

1/4 tsp salt


Cream:

1 cup raw cashews

2 tbsp maple syrup

1/2 lemon, juice and zest

1/2 cup water

1 tsp vanilla paste

1/3 cup coconut oil, melted

1/4 tsp salt


Instructions:


⁣Line an 8 x 8 inch baking dish with parchment paper, letting the edges hang over the sides.


Start off with shredding the carrots, place a small handful in a small bowl (for garnish) and the rest in a large bowl and set aside. Optional: Add a pinch of cinnamon and 1/2 tsp of maple syrup to the small bowl of carrot and mix well together.⠀


Place the walnuts, dates and coconut into a food processor and blend until combined and a crumbling texture is formed. Add the carrots, spices and almond milk, then give it another blend until the carrots are fully incorporated.⠀


Press the base mixture into the prepared pan, smooth over the top and place in the freezer while making the cream frosting.⠀


Place all the ingredients for the cream in a high speed blender and blend until smooth. Pour it onto the chilled base, smooth over the top and place it back in the freezer for at least 2-3 hours.


Before you serve it, cut it into 9-12 pieces, then garnish with the shredded carrots and walnuts.


Sprinkle some love on top, take a deep breath and enjoy ✨🌻