Home Recipes Carrot Cake with Lemon Frosting [ raw gluten free ]

Carrot Cake with Lemon Frosting [ raw gluten free ]

by Tina

 Ingredients for the Carrot Cake with Lemon Frosting are,

  • 2 cups carrot pulp from juicer, or carrots blended with some water and then pushed through a sieve to get rid of the excess water ( if you used the blender method )
  • 1/4 cup almond butter
  • 2 Tbsp. chia seeds
  • 1/2 cup pitted dates
  • 1/2 cup dried mulberries
  • 1 tsp. vanilla powder
  • tiny pinch of pink salt
  • 2 tsp. cinnamon
  • 1 tsp. pumpkin pie spices

Add the ingredients for the pie to a foodprocessor, pulse to form it into a dough.  Press the dough in a with plastic foil lined baking dish and put it in the refrigerator. Mix ingredients for frosting and spread over the cake. Put back in the refrigerator to let it set. Slice and enjoy.

Lemon topping, optional

  • 1 cup soaked cashews, rinsed
  • 1/4 to 1/2  cup coconut water or as little as needed to make a creamy frosting
  • 1/4 cup lemon juice
  • 3 to 4 Tbsp. maple or rice syrup, you can add stevia for a sweeter result

Blend the ingredients for te topping until creamy and spread on the cake. Place in the freezer or fridge to let it set.

Thank you for your time! Wish you a great day, talk to you soon,

Tina x

carrot cake lemon frosting

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