I love carrot cake! It’s one of the desserts I wish I could eat for every meal (it does have vegetables, right?) Here is a version where you get the entire flavor without the guilt. FitPerez fan Victoria from Stockton, California requested a 4 ingredient recipe for a healthy, low-carb cake – and here you go!
It’s also raw (no baking required) gluten-free and vegan! Give it a try and let me know what you think!
Carrot Cake
2 large carrots, peeled and chopped
1 ½ cups buckwheat, oat or almond flour
2 cups dried fruit (I use ½ dates, ½ dried pineapple, but experiment with raisins, apricots, etc)
½ cup dried coconut
Add all ingredients to food processor, and pulse until combined and sticks together. For this recipe, you can pour into an 8 in round pan (I like the spring-form type for easy removal) or lined cupcake tins. Spoon icing on top of carrot mixture, spread lightly, and put pan in refrigerator until hardened; at least 2 hours. Garnish with a dusting of fresh ground cinnamon or nutmeg, and its ready to serve!
Cashew Frosting
2 cups raw cashews, soaked in water for at least 2 hours
2 tablespoons coconut oil
2 tablespoons lemon or fresh orange juice
½ cup maple syrup or agave
Combine all ingredients in blender, until smooth. Add water (if needed) 1 teaspoon at a time, to get a frosting like consistency. Set-aside until ready to use.
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