Healthy treat with lots of carrot and spices. The sweet caramel base comes lovely together with vanilla filling.
Made in 25 cm round springform baking tin, serves 5 portions.
Total preparation time 3 hours, of which 30 minutes active.
Raw Carrot Cake
200g pecan nuts
250g oat flour
1 orange’s zest
1,5 orage’s juice
pinch of salt and cardamon
100g coconut cream
1 tablespoon vanil seeds
Blend the crust ingredients with a blender.
Oil the springform baking tin and use baking paper to the bottom.
Pour the crust into the baking tin and put it to the fridge.
Blend the filling ingredients with a blender.
Place the filling on top of the crust smoothly.
Let the cake settle in the fridge for few hours before serving.