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Paleo Raw Carrot Cake Protein Slice

Think delicious and flavorful carrot cake infused with cinnamon and vanilla spice. Then add to that creamy cashew-based icing and you´ll get a wonderfully addictive raw slice jam-packed with extra protein and lots of healthy fats! Sounds yum? Then this recipe is for you.

A little word of warning before you start “baking”. This raw slice won´t last very long in your fridge! It is a super dense and delicious slice and will soon become your favourite raw treat.

  • Paleo √

  • Vegan √

  • gluten free √

  • dairy free √

  • no sweeteners √

Carrot cake is definitely one of our favourite cakes because of its density and richness – plus we really like adding vegetables to desserts. Sweet potato brownies and pumpkin chocolate muffins are also super delicious combinations. Feel free to add different spices to this recipe to give it an alternative twist.

Paleo Raw Carrot Cake

Ingredients:

(makes about 8 slices)

Carrot Base

  • 2 large carrots, peeled & grated

  • 1 cup  dates, pitted & soaked for 1/2 hour in filtered water*

  • 1 cup nuts & seed mix ( Sunflower seeds, pepitas, almonds, raisins and walnuts)

  • 1.5 cups dessicated coconut

  • 1/2 tsp vanilla powder

  • 1 tsp cinnamon

  • 2 tbsp  Amazonia Raw Fermented Paleo Protein ‘Vanilla & Lucuma’

Cashew Icing

  • 2 cups raw cashews, soaked overnight in filtered water

  • 6 tbsp cold-pressed coconut oil

  • 3  dates, pitted & soaked for 1/2 hour in filtered water*

*Please bear in mind that most dates are quite large and soft. If you use smaller and drier dates you might want to soak them a wee bit longer.

Method:

  1. For the base, combine all ingredients in a food processor or Vitamix and process until a sticky “cookie-dough” ball forms.

  2. Line a medium-sized loaf pan (25.5 x 13.2 x 6.5cm) with non-toxic baking paper.

  3. Press the base firmly into the loaf pan and set aside.

  4. For the cashew icing combine all ingredients in a food processor or high-speed blender and process until smooth and silky.

  5. Pour the cashew icing on top of the base and spread evenly.

  6. Freeze over night or at least 4 hours.

  7. Once defrosted and sliced into pieces, store in an airtight container in the fridge.

Recipe from AmazoniaAU

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