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RAW, VEGAN, GLUTEN FREE, REFINED SUGAR FREE, CREAMY DELICIOUS CARROT CAKE.

October 29, 2016

Delicious Raw Vegan Paleo Nourishing Carrot Cake

Delicious Raw Vegan Paleo Nourishing Carrot Cake

Raw vegan carrot cake is possible…

Raw vegan baking is a passion of mine. Raw carrot cake was a challenge.

We often think about juicing but very little time do we think about what happen to the pulp left. Well it matters.

This is still a very good fiber nutrient dense food that is able to make us thrive. Why? It is not dead food. I met Kaitlin from the #pulppantry last week during a #Netiya event and discovered her amazing products.

She makes those amazing crackers all from left from organic juiceries.

And they taste so good!!!! She gave me some pure carrot pulp flour.

It is actually one of the elements I used to make an amazing raw vegan carrot cake.

Delicious Raw Vegan Paleo Nourishing Carrot Cake

And yes this cake is a birthday cake for my wonderful Alma. She is the reason why I can work.

Without her, I don’t know how I would handle being a mom and an entrepreneur.

It is a real dilemma to sustain a financial life when you are a mother. You can loose it super fast. This is one of the reasons I am so grateful for this wonderful woman who became part of our family.

Here is the recipe for this Raw, Vegan, Gluten free, Refined sugar free, creamy delicious Carrot cake:

For the carrot cake:
2 cup of carrot flour or 4 shredded carrots
1/2 cup of sprouted dried walnuts
1/3 cup of flax meal and 1/3 cup of psyllium husk mixed together and covered with warm water
2 tablespoon of cinnamon
1 pinch of vanilla beans
1 cup of medjool dates
1/2 cup of coconut oil
1/4 of nut milk

For the Vanilla cream:
4 cups of soaked organic cashews
1/2 teaspoon of vanilla beans
1/3 cup of coconut oil
1/4 cup of coconut cream
1/2 cup of medjool dates

To make the raw, Vegan, Gluten free, Refined sugar free, creamy delicious Carrot cake, you just mixed all the ingredients into the food processor and put inside your mold. leave it in the freezer while making the Vanilla cream.

Once the cream is done you just add the cream on top of the cake.

This is it. BTW because carrots are so sweet, well you don’t need to add much dates.

My cakes are always delicious, gourmet, nourishing.

Thank you again @pulppantry for this amazing idea and for what you do. This is just amazing!

We ate with along with it some decadent raw vegan Walnuts + Cashews truffles. They were delicious!

Bon appetit!

Vanessa
P.S : Please forgive the English mistakes I am a French mother and entrepreneur.




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