(10 ingredients, no bake, gluten-free, vegan...and delicious!) Last night at the GLO Orlando event we made a delicious raw carrot cake for out guests! (see photos here)
Base:
• 2 cups pecans or walnuts
•1 cup pitted dates
•2 large carrots shredded
• 1/2 cup Athletes Best Vanilla Protein Powder
•1 tsp cinnamon
•1 tsp real vanilla
•1 tbsp coconut oil
Process in food processor until a dough is formed. Place in cake pan and making sure it is nice and compact. (use parchment paper on bottom if needed.)
Lemon Vanilla Frosting:
•1/2 tsp real vanilla
•1 cup raw cashews (or coconut manna butter)
•1/2 cup coconut oil •1/2 cup maple syrup
•1/3 cup fresh lemon juice •1/3 cup clean water •1/2 tsp pure salt Blend in blender until super super creamy. Pour on top of carrot cake base. Decorate with unsweetened shredded coconut, lemon zest, or edible flowers. Freeze for 3 hours. After it has set in freezer for 3 hours or overnight, you can store in fridge. **It's so good it will be gone very quickly! Just ask Jim...lol inside joke ;)