Quick and Easy Whole Food Carrot Cake
Full of the good stuff. No flour, no refined sugar. And boy this one fills you up!
Equipment
- Food Processor
Ingredients
The Dough
- 1/2 cups Rolled Oats
- 1/2 cups Walnuts
- 1/2 cups Almonds
- 1/2 cups Dates Seeds removed
- 1 Banana Ripe
- 1 .5 cups Carrots Grated
The Spices
- 1/2 tsp Nutmeg
- 1/2 tsp Cinnamon
- 1/2 tsp Cardamom
- 1/2 tsp Cloves 2
... or alternatively
- 2 tsp Gingerbread Spices
The Frosting
- 1 cups Cashews
- 1 Lemon Juiced
- 1/2 cups Coconut Milk Creamy
- 1/2 cups Dates Seeds removed
- 1 tsp Vanilla Optional
Instructions
Preparing the Cashews
- Soak a cup of cashews in water for at least one hour. Go do some other stuff now.
Baking the Cake
- The whole thing is not going to take much time. So start with preheating the oven at 180° C (350°F). If you have fresh spices put some cinnamon, cardamom and cloves in a mortar and crush them until both the cinnamon and cloves are powdered. Its normal if the cardamom stays in piece. We opened it and made its goodies more accessible. The rest will be handled by the blender. The nutmeg goes through a fine grater.
- Put everything except the carrots in the blender and give it a good ol' mix until even. Meanwhile, grate the carrots. If you have a two-sided grater and wonder which to use: I am happy with the small side.Now add the carrots and go a couple of seconds on low speed to fold in the carrots. Try not to juice them.
- Transfer the mass to a spring form coated with parchment paper. Bake for 20 minutes. You're done with the cake. While letting it rest and cool down, you can take care of the frosting.
The Frosting
- Put the cashews and everything saucy from the ingredients list into the blender. Blend until smooth and fluffy. Magic. You're done!
- Give the Cake a good amount of frosting. Decorate to your liking. Enjoy
Love this recipe? You’ll love my book too!
Learn to cook healthy and flavorful meals from scratch and boost your well-being through nutrition.
Get your copy of “Embracing Change” now.
Nutrients per serving
Nutrition Facts
Quick and Easy Whole Food Carrot Cake
Amount per Serving
Calories
643
% Daily Value*
Fat
40
g
62
%
Saturated Fat
10
g
63
%
Trans Fat
1
g
Sodium
45
mg
2
%
Potassium
1064
mg
30
%
Carbohydrates
67
g
22
%
Fiber
12
g
50
%
Sugar
33
g
37
%
Protein
16
g
32
%
Vitamin A
8058
IU
161
%
Vitamin C
21
mg
25
%
Calcium
144
mg
14
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
