Carrot Cake

Carrot Cake

Ready in 30 minutes + 2 hours chill time

Serves 2

Ingredients

Cake

  • 28g Carrot Crystals (~ 1 oz)
  • 37g Apple Crystals (~ 1.3 oz)
  • 1 cup apricots
  • 6 small, soft dates, pitted
  • 1 cup coconut shreds
  • 1 teaspoon cinnamon
  • ½ inch ginger root
  • ½ teaspoon nutmeg
  • ½ teaspoon cardamom
  • ½ teaspoon mandarin peel
  • ¾ cups water

Frosting

  • 7 oz unsalted vegan cream cheese
  • 0.6 oz Mango Crystals
  • 1 tablespoon nut mylk

Preparation

  1. In a food processor, mix  all the cake ingredients together, except for coconut shreds. 
  2. Add coconut and blend more. 
  3. Transfer to a parchment paper lined 5.5”x5.5” pan and put into the fridge. 
  4. Whip the frosting ingredients with a hand mixer. 
  5. Spread frosting while the cake is still in the pan. 
  6. Let set in the fridge for 2 hours min. 

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