Vegan carrot cake with cashew cream

Name: Vegan carrot cake with cashew cream
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Yield: 1
Ingredients: 10 g Shredded Coconut; 5 g Walnuts; 1⁄4 Tbsp Cinnamon; 25 g Carrot; 15 g Almond flour; 0 Tbsp Coconut blossom sugar; 1 piece Medjool dates (pitted); 20 g Cashew nuts; 0 Tbsp Coconut oil; 0 Tbsp Lemon juice; 0 Tbsp Orange juice; 1⁄4 piece Medjool dates (pitted)

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Vegan carrot cake with cashew cream

Living the Green Life

I love carrot juice! With a little ginger and lemon through it, it's one of my go-to breakfast juices. The only downside is that carrots give more pul...

Macros(per serving)

420Kcal

Fat

55% (25 g)

Protein

8% (8 g)

Carbs

37% (39 g)

32 g Net, 7 g Fiber

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I love carrot juice! With a little ginger and lemon through it, it's one of my go-to breakfast juices. The only downside is that carrots give more pulp than juice. I often threw away 2 large glass carrot pieces. Sin! Because this pulp still contains a lot of tasty fiber, vitamins and minerals. When I make a vegetable juice, I often use what is left over as a basis for a tasty veggie burger, salad or as a garnish. But you can do so much more with only carrot pulp! Do you know the great carrot cake at the Starbucks? Man, I ate a lot of that (before I went vegan) and let carrot grater be the basis of that! After a few failed attempts (think: so dry you feel like chewing a raw carrot and a carrot cake that falls apart if you just look at it) I have a great tasty vegan carrot cake recipe with a delicious cashew cream. This raw carrot cake can not fail, you only need a few ingredients and you can eat as much as you want !! He does great at our house as a snack, dessert and (best) for breakfast !! It is also packed with healthy ingredients and is suitable for vegans, vegetarians and people who like to eat raw, gluten / sugar free. I say try !!! Prefer not vegetables in your cake? Then try this apple pie from last week :)!

Macros(per serving)

420Kcal

Fat

55% (25 g)

Protein

8% (8 g)

Carbs

37% (39 g)

32 g Net, 7 g Fiber

Rate

Ingredients

Servings

Pie10

For the carrot cake

Carrot

25 g

Almond flour

15 g

Medjool dates (pitted)

1 piece

Walnuts

5 g

Shredded Coconut

10 g

Cinnamon

¹⁄₄ Tbsp

Coconut blossom sugar

0 Tbsp

For the cashew cream

Cashew nuts

20 g

Lemon juice

0 Tbsp

Orange juice

0 Tbsp

Medjool dates (pitted)

¹⁄₄ piece

Coconut oil

0 Tbsp

Instructions

Difficulty

Easy

Prep time

10 min

Cook time

15 min

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