Raw carrot cake

Ingredients for 1 servings:

• 400 g carrot pulp
• 100 g raisins, chopped
• 150 g almonds, freshly ground
• 75 g flaxseed, freshly ground
• 20 g date(s), dried and pitted
• 20 g water, for soaking the dates
• 2 tsp, heaped cinnamon powder
• 1 pinch(s) nutmeg, freshly ground
• 50 g desiccated coconut, additionally finely ground
• 1 m.-large lemon(s) organic-, zest of which
• some desiccated coconut, for sprinkling
• some coconut oil or other cold-pressed oil

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

Raw carrot pomace cake, vegan, no added sugar

Soak the dates in water (about 4 hours) and puree finely. Knead the date puree with the other ingredients into a smooth dough. Grease an 18cm springform pan with a little coconut oil and sprinkle with some coconut flakes. Pour the raw vegetable dough into the pan and press down firmly. Sprinkle the cake with some coconut flakes and let it sit, covered, in the refrigerator for 24 hours. Remove from the refrigerator well in advance of serving so the raw vegetable cake can reach room temperature. The cake is only moderately sweet and very filling and makes enough for 8 slices. The raw vegetable cake is also great for breakfast. Note: Pomace is the press residue that remains when juice is pressed. Here, carrot pomace is used. I only use organic ingredients for this recipe.