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Raw Carrot Cake

Raw Carrot Cake

(Crust)
2 cups Raw Almonds
1/2 cup sunflower seeds
1/2 cup medjool dates
1/3 cup raw honey
pinch sea salt
(Filling)
1 lb. carrots, minced
4 medjool dates, minced
1/3 cup Cashew Butter
(Frosting)
2 cups medjool dates
1/4 cup maple syrup or raw honey
1/4 cup fresh lemon juice
to create:
1.  Blend all Crust ingredients, and place in a glass pan lined with parchment paper. Chill in fridge.
2. Blend Filling ingredients, and add on top of Crust.
3. Frost cake with blended up Frosting ingredients. Chill for 2 hours.
4. Carrot cake… where you can recognize the carrots and your tastebuds and belly agree: Cake!!

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