Raw carrot cake (makes eight)

Raw carrot cake

Ingredients:

Carrots (800g)
Lemon Rind (x2)
Dates (x15)
Dehydrated Coconut (100g)
Cacao Nibs (handful)
Agave syrup (60ml)
Vanilla (optional)

Juice 400g of carrots, keep the pulp
Grate the other 400g in food processor
Grate lemon skin with fine grater
Put pulp, grated carrots, lemon rind and coconut together in a bowl
Add agave syrup, dates, cacao nibs and vanilla
Put everything back into food processor and mix well
Place in little metal molds to make tartlet shape
Optional: Top it up with cashew cream

This dessert is delicious, light and easy to make!

From the collection ‘Raw recipes from Niten’s kitchen’