Raw Carrot Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 min |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g carrot pomace
- 100 g raisins, chopped
- 150 g almond (s), freshly round
- 75 g flaxseed, freshly round
- 20 g date (s), dried and stone-free
- 20 g water to soak the dates
- 2 teaspoon, heaped cinnamon powder
- 1 pinch (s) nutmeg, freshly ground
- 50 g desiccated coconut, additionally finely round
- 1 medium lemon (s) organic, which the zest
- some desiccated coconut, for sprinkling
- some coconut oil or other cold-pressed oil
Print Recipe
Pin Recipe Instructions
- Soak the dates in the water (approx. 4 hours) and puree them finely. Knead the date puree together with the other ingredients to form a homogeneous dough.
- Grease an 18cm springform pan with a little coconut oil and sprinkle with a little coconut flakes. Pour the raw dough into the mold and press firmly. Sprinkle the cake with a little coconut flakes and let it sit in the fridge for 24 hours. Before serving, take it out of the refrigerator in good time so that the raw vegetable cake can reach room temperature.
- The cake is only moderately sweet and very filling and is enough for 8 pieces. You can also eat the raw cake very well for breakfast.
- Note: The pomace is the residue left over from pressing juice. Carrot pomace is used here.
- I only use organic ingredients for the recipe.
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