A friend at work forwarded through this recipe to me. After having much success with other carrot cake recipes I’ve tried I thought I’d have to give this one a try too!
It is great!
1 1/2 cups walnuts
1 cup pecans
1 Tbsp. ground flaxseed
1/2 cup raw oats, lightly ground
1 Tsp. ground cinnamon
1/4 Tsp. ground ginger
1/4 Tsp. ground nutmeg
1/4 Tsp. sea salt
1 cup medjool dates, pitted
2 large raw carrots, roughly chopped
zest of 1 orange
2 Tsp. vanilla powder
In a food processor, process all ingredients until well combined and chopped.
Lightly sprinkle the base of a brownie tin or spring-form pan with shredded or desiccated coconut.
Press the mixture into the tin firmly ensuring the mixture is evenly spread and firmly packed down.
Refrigerate for at least 2 hours.
Top with cashew cream and garnish with a few nuts and some orange zest.
Nom Nom Nom…
Giving credit where credit is due…
Thanks Charlotte for sending this one through to me 🙂 If there is any left I will bring you in a piece 🙂