We here at Husk and Honey are lovers of 2 things…
- Carrot Cake
- Breakfast
That’s why this healthier raw carrot cake, is our go to breakfast slice! Make at the start of the week & freeze, defrosting as needed! We have also used this delicious cake as a base for a carrot cake smoothie, adding coconut yogurt, ice and oat milk to a frozen slice & blending up!
Raw & Vegan Breakfast Carrot Cake
Ingredients for Cake:
350g grated carrot
250 g tinned crushed pineapple
150g shredded coconut
2 teaspoons cinnamon
2 teaspoons fresh ginger or 1 teaspoon dried ginger
1 teaspoon turmeric powder
250g ground almonds
150g dried fruit, we like to use a mix of dates, sultanas, cranberries, currants
1 Tbls psyllium husk
1/4 cup hemp hearts
1 Tbls chia seeds
3 Tbls maple syrup
A pinch of salt
Ingredients for Icing:
150ml coconut cream
125g cashews soaked in 300 ml water overnight, rinsed and drained
10g savoury yeast
2 Tbls fresh lemon juice
150g icing sugar, or more to get the consistency you want
Method:
- Add all ingredients to a food processor, work in batches to not over mix and leave some texture.
- Transfer to a loved baking dish and press down firmly.
- Refrigerate while you prepare the icing - You can use a simple lemon and sugar icing, or our cashew and white chocolate icing that is super scrumptious - to make this: Mix together all icing ingredients, leave in the fridge for 30 mins to firm up, then ice your cake.
- Cut up the iced slice and store either in the fridge or freezer.
