To begin with, let me say that this is a recipe that even my meat-eating father liked. Slice after slice was proof enough of that. It was an early Saturday morning, my sister and I were talking about making some Christmas cakes, so we searched the web for suggestions while we were sipping our first cup of coffee.
Usually, I make things with saffron or other Christmas flavours this time of year, but you can’t go wrong with a carrot cake all year round.
“I love baking, but raw food is a territory I’ve experienced the least, so this was something totally new. To sum it up – I loved it!“
Finally, we decided to cut the refined sugar out completely and went for the natural sugars from fruit and agave. I love baking, but raw food is a territory I’ve experienced the least, so this was something totally new. To sum it up – I loved it!
It was so easy putting it all together in the food processor. The cake was sweet, but not too sweet. And since you knew it had a whole lot of healthy ingredients with important macronutrients, you felt totally different afterward. The original recipe is from thisrawsomeveganlife.com, but I modified it a bit and it turned out great.
I had some sprinkles that I put on top. I bought them on Amazon. But you can put walnuts, cinnamon, maybe carrots, or whatever you prefer.
Either way, you should try it! This delicious raw carrot cake won’t disappoint!
