RAW Carrot Cake
"Is it a salad or is it dessert!?”
I asked my teenage girls this question regarding this very yummy treat....and well, basically I really just shouldn't have...
(Cue the eye-roll)
So let's just call this a dessert!
Which also happens to be nutrient dense without all the FLUFF of a typical cake!!
So get on in there!
1 cup shredded organic carrots
1 cup dates (pitted)
1/2 cup shredded unsweetened coconut
1 cup almonds ( I also threw in macadamia)
1/4 cup coconut flour
1/4 cup melted raw coconut oil
1/2 tsp nutmeg
2 drops doterra cinnamon oil
3 drops doterra wild orange oil
1 cup organic cashew nuts (soaked 4-6 hours)
1/4 cup coconut milk (cream)
1 tsp vanilla extract
2 drops doterra lemon oil
tsp maple syrup
*Many of doterra's oils are food grade and contain antioxidants among other health benefits- you'll note at the side of the bottle wether it is designated as a supplement or not.
-place the cake ingredients in a food processor ( I used a vita mix and so was not as pureed as good have been)
-press into a cake pan and stick in freezer
-blend the icing ingredients till whipped & smooth
-remove cold cake and very carefully slice in half to make a layered cake.
-ice and return to the freezer for several hours (3-4)
-store in fridge and consume within 4 days....tastes even better the next day!
Your Radiant Rebel,