Breakfast proof Raw Carrot Cake

Hi everyone,

I hope you are having a great day! I don’t wanna complain but, mannnn I have sore legs! Yesterday evening I went to a body pump class again. I try to do this about 2 times per week. In a later blog post I will tell you why I love this type of exercise so much, but to put it in a few words: lifting weight with a group. And yesterday evening I felt like I could battle the world so I added some weight to my workouts. Yesterday it was fun, today… oh my.. I can’t even… haha. Well anyway I am going to yoga in about an hour. I work at this amazing office where they provide yoga to their employees between 12.00 and 1.00 pm. I think this is just awesome. I have too much energy to stay behind my computer all day. I could be bouncing all over the place if I could. We have teachers from The New Yoga School (de nieuwe yogaschool ) in Amsterdam, and they are all just lovely, relaxing and inspiring. Can’t wait!

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Anyway, as I was working I was dreaming of good things I can make this weekend. I’m heading to my parents (I live with one roommate in Amsterdam) and they really like raw carrot cake. So I thought, I’ll share my recipe with you as well and perhaps you can make it this weekend too!

What do you need for one small cake?

  • Two large carrots, in large chunks
  • 1,5 cups pitted dates
  • 2 big hands of raisins
  • 1 tablespoon flaxseeds
  • 2 teaspoons hempseeds (optional)
  • Hand of walnuts
  • 3 big tablespoons raw coconut flour (depends on how sticky you want the cake to be)
  • 1-2 teaspoons vanilla powder
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • Pinch of salt

Instructions:

Put all the ingredients in a food processor and pulse until it gets a smooth mixture and sticks together. You can also choose to add the raisins and/or walnuts a bit later so you will have some ‘chunks or crunch’ inside of the cake. Play with the amounts of cinnamon/vanilla powder/ nutmeg till your desired flavour pops out. Press it in your desired form and put it in the refrigerator until firm. Before serving add a desired topping. I always use a mix of walnuts, raisins and coconut. I also like to serve it with some (soy or coconut) yogurt or banana-icecream if I have the cake for breakfast (YAY to cake and ice-cream for breakfast!).

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8 Replies to “Breakfast proof Raw Carrot Cake”

    1. Hi! Thanks for this sweet comment! I really hope you like it, please tell me about your experience with the recipe! I’d love to know if you enjoy it as much as I do ;)! Have a good day!

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