Easy Raw Carrot and Apple Cake
Vegan, Vegetarian, Egg-Free, Gluten-Free, Grain-Free, Oil-Free
Recently my family and I are trying to avoid gluten, especially snacks...
They are super picky eaters...So every time I cook, I sneak some vegetables in my meals...
Sometimes they suspect something is in there?
It's nothing... just kale :)
Anyway...this is raw carrot and apple cake they liked!
And my friend Kate asked me for the recipe, so I decided post here.
Hope you enjoy!!
Ingredients
1cup(about 130g) pitted dates (soaked in warm water for 15minutes and drained)
1 large red apple peeled and chopped
450g (about 7-8thin carrots ) carrots
1/4cup water
1/2cup walnuts chopped
3/4cup coconut flour
1/4 tsp salt
1/2 tsp cinnamon
1 Tbs lemon juice
1 Tbs Vanilla extract
1 Tbs syrup such agave or maple (I used rakanka)
Cream Frosting
1 cup cashew, soaked 2hours to over night
1/2cup milk
1/2 lemon juice
2 Tbs syrup such agave or maple
pinch of salt
Directions
1. Add the carrot in a food processor and blend until just slightly chunky and take them out.
2.Add the drained dates, apple, water, salt, cinnamon, lemon juice, vanilla extract and mix until combined.
3.Add walnut, carrot and blend again until combined.(not too smooth...slightly chunky is good)
4. Place the dough in a large bowl, add coconut flour and mix well with a wooden spatula and let it sit in the freezer for 2 hours.
5. Cream Frosting...Add the drained cashews, milk, lemon juice, syrup, salt in a high-speed blender and mix well completely smooth.(I used vitamix blender) Transfer the cream to a container, put a lid on it and refrigerate until the dough is ready.
6.Put the dough in a 8-inch round pan, make flat on top and put it in the freezer for 15 minutes then take it out and spread the frosting.
7.You can keep it in the refrigerate for few days covered .
Enjoy!
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