Raw Gluten Free Carrot Cake

Raw Gluten Free Carrot Cake
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3318 calories
408 g
0 g
174 g
79 g
63 g
1272 g
168 g
174 g
0 g
101 g
Nutrition Facts
Serving Size
1272g
Amount Per Serving
Calories 3318
Calories from Fat 1463
% Daily Value *
Total Fat 174g
268%
Saturated Fat 63g
316%
Trans Fat 0g
Polyunsaturated Fat 26g
Monounsaturated Fat 75g
Cholesterol 0mg
0%
Sodium 168mg
7%
Total Carbohydrates 408g
136%
Dietary Fiber 52g
209%
Sugars 174g
Protein 79g
Vitamin A
488%
Vitamin C
75%
Calcium
43%
Iron
157%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Frosting
  1. 250g cashews
  2. 1/2 lemon squeezed
  3. 2tbsp liquid coconut oil
  4. Agave syrup to taste about 1tbsp
  5. Water as needed
Cake
  1. 2 large carrots peeled and chopped
  2. 200g gluten free oats
  3. 175g of pitted dates
  4. 170g of dried pineapple
  5. 25g dried unsweetened coconut
  6. 1/2 tsp ground cinnamon
Instructions
  1. The Frosting: blend all ingredients in your high speed blender until smooth, adding as little water as possible. Taste it - mmm. Put in a bowl and set aside.
  2. The Cake: cut the carrots into small chunks. Then throw all the ingredients (including the carrots) in your food processor and pulse until it's all in really small pieces and sticks together.
  3. The Creation
  4. wink emoticon
  5. Press half the cake mix into the bottom loose base cake tin. Then spread on about 1/3 of the frosting. Put it in the freezer until the layer of frosting is hard. Then press on the rest of the cake mix. I let it set in the fridge overnight, then frosted the whole thing, but you can do it right away if you want. Take it out of the pan and use the remaining frosting, cover with some pistachios or whatever garnishes you like. Then Enjoy
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calories
3318
fat
174g
protein
79g
carbs
408g
more
Eat-Fit.UK http://www.eat-fit.uk/
Posted in Desserts.

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