Carrot cake

Cooking time:

10 hours 30 minutes

Active time:

30 minutes

Complexity:

Average

Need to prepare products

This cake does not contain eggs, flour, sugar and does not require baking, but it contains a lot of vitamins and fiber. It also tastes amazing! For even greater benefit, walnuts can be pre-soaked for at least 8 hours, washed and dried (in a dehydrator or oven at low temperature with an open door). Thus, extra fat will go from nuts to water, they will become more "airy" and crispy, and will be easier to digest. Such nuts are also called "lively."

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Carrot cake recipe

Ingredients for 8-10 servings

For cakes:

carrots

500-600 g

walnuts

250 g

royal dates

400 g

coconut chips

50 g

cinnamon

1 tsp

For the cream:

sunflower seeds

500 g

lemon juice

30-50 ml

coconut oil

150 g

Jerusalem artichoke syrup

200 g

vanilla

1 pod

Step 1/7

We prepare dough for cakes. We clean the carrots, grind on a fine grater and additionally with an S-blade in a blender .

Step 2/7

If you are the happy owner of a combine of high power and volume, then all other ingredients for the dough can be crushed at the same time. If there is no such luxury, then we grind everything separately and mix in a large bowl. The result should be a rather sticky and tasty mass. Leave some of the nuts in pieces.

Step 3/7

For the cream in a high-speed blender, grind the seeds soaked at night (they can be replaced with raw cashews, then the cream will be more "creamy" and tender), add lemon juice, syrup and vanilla. Beat.

Step 4/7

At the end, add oil and beat well again until smooth and smooth.

Step 5/7

Decorating the cake. At the bottom of the detachable form (about 20 cm in diameter) we line the parchment. We lay out half of the dough, carefully align, compressing. Next, pour 1/3 of the cream. We put in the freezer at night or for several hours. The layers must be hard enough to make the cake even in the cut.

Step 6/7

Then we lay out the remaining dough again, on top - the cream. Leave in the freezer overnight until completely frozen. The remaining "cream" is stored in the refrigerator. It will harden a little bit, but that's fine.

Step 7/7

After freezing the cake, we take it out of shape. Use a spatula or silicone spatula to coat the edges with the remaining cream. You can decorate according to your taste, desire and inspiration. We had walnuts and cinnamon. Berries, fruits or flowers are not forbidden. Before use, the cake must be completely thawed, and it is more convenient to cut it in a frozen form.

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