There's nothing quite like a delicious moist carrot cake with a lemony cream cheese icing. However if you're reducing the amount of animal products in your diet, such a cake ordinarily comes with a stack load of butter, eggs, and cream cheese (mmm, cream cheese...). Not to mention a lot of refined white sugar.
So this is a slightly alternative version - it's not baked and is fully raw, so does taste slightly different to a regular carrot cake. BUT, but my friends, it is truly delicious. The 'cream cheese' icing is better than the original, and it's the type of cake that will satisfy your sweet tooth but also serve your body 100% and leave you feeling light and energised afterwards not bloated and weighed down.
The triple layering process does take a bit longer, so if you're in a rush, feel free to plop the entire base in the tin, then spread it with only one layer of icing. Although that triple layer does look rather pretty... The perfect addition to a Christmas lunch, surprise your guests and bring them something that won't make them fall asleep on the couch by 3pm!
Note - nutmeg is a very pungent spice so only add a small pinch - too much and it can overpower the other flavours (I made this mistake first time round!).
Serves 12-16 (using a 18-20cm (7-8") springform pan)
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Always use certified organic ingredients where possibleRaw Carrot Cake
*To make coconut butter, add 2 cups of desiccated coconut to a food processor/blender and process for 3-4 minutes or until the oils start to release, stopping in between and scraping down the sides to keep any lumps away. It will harden up in the cupboard.
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
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