Colours of carrots first ranged from black, pink, purple, red, yellow and white before the more common orange variety emerged just after the fifth century. The more intense the carrot’s colour the more nutritious it is.
Furthermore, raw carrot contains high levels of potassium which helps reduce the risk of heart attack and stroke as well decrease stress levels in the brain.
This carrot cake is absolutely scrumptious and provides a naturally sweet taste with a soft to crunchy texture.
Enjoy this cake as a snack or dessert!
6 – 8 inch cake
Blend (in a food processor)
- Purple/Orange carrot: 1-2 (100-150g)
- Walnut: 1/2 cup
- Brazil nut: 1/2 cup
- Dates: 12
- Ceylon cinnamon: 1 tbsp
- Creamed Coconut milk (cream only): 1.5 cups
- Maple syrup: 3-5 tbsp
- Coconut oil: 1 tbsp
- Almond / macadamia nut butter: 3 tbsp
- Blend the cream first in a blender.
- Refrigerate the cream in the fridge for at least 2 hours to thicken.
- Blend food processor ingredients
- Place in a baking tin/tray (push the mixture downwards).
- Pour cream on top of the cake and store in the fridge for at least 2 hours.
- Decorate and enjoy eating your raw carrot cake.