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