Healthy treat with lots of carrots and spices. The sweet caramel base comes lovely together with vanilla filling. This moist treat is one of my all time favorite cakes!
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.