Who loves carrot cake? It’s definitely my favourite type of cake, so I’m ecstatic to have created a healthy and delicious version of it. I was making myself some carrot juice and always find it’s such a waste to throw away all the pulp, so I decided to experiment with it…….Enter my healthy and nutritious raw carrot cake bars, which make a fantastic snack or grab and go breakfast.
You will need a food processor to make this. If you don’t have a juicer, you can also use the food processor or a blender to get the carrot pulp. The way I did it was grated the carrots (I used my Magimix to grate), then switched from the grater to the normal blade, put the carrot back in the processor and pureed until mashed. You then need to strain all the liquid from it and the pulp is what’s left over. 🙂 Don’t throw away the liquid though, its too delicious so drink it.
These can be stored in the fridge for 4-5 days or in the freezer for any longer than that and they’re vegetarian, vegan, gluten free, sugar free and delicious.
If you do make it, please tag me in your posts on Instagram I’d love to see your creations and use the hashtags #staceyhogan #happyandhealthy
For the carrot cake:
170g carrot pulp (the pulp left over after juicing carrots – see my notes above if you don’t have a juicer)
120g dried cranberries
100g pitted dates
For the topping:
50g cashews (soaked in water overnight)
45g coconut cream (from the top of a can of full fat coconut milk)
1 1/2 tbsp maple syrup or honey
Juice from half a lemon
1 tsp vanilla extract
15g pumpkin seeds
Sprinkle of desiccated coconut
- Add all the ingredients for the carrot cake into you food processor and pulse until combined ad a dough like consistency.
- Remove the mixture from the food processor and form into rectangular blocks.
- Place in the freezer to set for 10-15 minutes.
- Meanwhile make your topping: drain the cashews and place in the food processor along with all the other ingredients (except from the pumpkin seeds). Pulse until smooth and creamy.
- Take the carrot cake bars our of the freezer, spread with a layer of your cashew topping, then top with pumpkin seeds.
Love from Stacey x