Raw/vegan/glutenfree carrot cake with whipped coconut
Recipe type: vegan
Cuisine: american
Prep time: 
Total time: 
  • 1 cup of carrot pulp (or grated carrot but make sure you squeeze the moisture out of it)
  • 6 Pitted dates
  • ½ cup of mixed nuts
  • ½ tsp of vanilla extract
  • ¼ cup of desiccated coconut
  • 1 tsp of water
  • 1 tbsp of carrot juice (optional, can also add another tbsp of water)
  • ½ tsp of cinnamon
  • Pinch of salt
  • For the frosting:
  • One pack of go-tan coconut milk (make sure it has got no additives)
  • If you'd like you can sweeten the whipped coconut with a dash of agave syrup
  1. Put the nuts and dates and vanilla extract in the food processor and mix until it starts to stick together.
  2. Put it in a bowl and add the rest of the ingredients, mix them well. Then mold into the shape you want it. Make sure to but a sheet of baking paper in the pan or object you would use for shaping because it's very sticky!
  3. For the whipped cream:
  4. Whip the cream, that's all! Might take a little while though, be patient.
Nutrition Information
Serving size: 4
Recipe by COEURRATED at http://googelsenvoozels.nl/2015/06/rawveganglutenfree-carrot-cake-with-whipped-coconut/