Raw and fresh carrot cake is not only delicious, it’s also vegan! The raw ingredients mean that the flavours are all the more powerful, and even non-vegans won’t be able to resist yet another piece. You can’t get much fresher than this delicious dessert.
Raw and fresh carrot cake
- 200g dates
- 150ml orange juice
- 700g carrots, finely grated
- 150g pecan nuts, finely ground
- 60ml (¼ cup) raisins, roughly chopped
- 5ml (1 tsp) nutmeg
- 5ml (1 tsp) all spice
- 2,5ml (½ tsp) salt
- zest of ½ an orange
- 125ml (½ cup) desiccated coconut
Combine the dates and orange juice in a food processor and blend to create a fairly smooth paste.
Combine the remaining ingredients in a large bowl and mix well.
Spoon the mixture into a large, greased springform cake tin, smoothing the top.
Cover with plastic wrap and refrigerate until the cake has set.