Raw Carrot Cake Spiced with Cinnamon
Preparation Time20 -25 minutes Cooking TimeNone. 2 hours in fridge Serves6 - 8 Allergy InformationGluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vege
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Ingredients
- 125g pecan nuts
- 80g pitted dates
- 80g dried apricots
- 2 tsp. cinnamon
- 30g Lucy Bee Coconut Oil, melted
- 50g desiccated coconut
- 300g carrots, peeled and grated
- 200g cashews, soaked overnight or hot water for 2 hours
- 1 tbsp. coconut sugar dissolved in 1 tbsp. water
- Juice of 1 lemon (about 30ml)
- Zest of 1 lemon
- 75g Lucy Bee Coconut Oil, melted
- A sprinkle cinnamon powder, to serve
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