Raw & Vegan Breakfast Carrot Cake

We here at Husk and Honey are lovers of 2 things…

  1. Carrot Cake
  2. 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: 

  1. Add all ingredients to a food processor, work in batches to not over mix and leave some texture.
  2. Transfer to a loved baking dish and press down firmly.
  3. 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.
  4. Cut up the iced slice and store either in the fridge or freezer.

 

 

 

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