This Carrot Cake is soft, crunchy, sweet and sour! Your taste buds will LOVE this. You will probably want to eat the cake all by yourself, so make sure you make another cake if you are going to share this one. This recipe is quick and easy, it takes you only about 15-20 minutes to prepare. Keep in mind that you need a frozen banana though, so freeze one or two bananas beforehand.
For the carrot cake base you will need:
2 cups of carrot pulp (or grated carrots)
1 cup of dates (I recommend using pretty dry dates for this recipe)
2/3 cup of dried mulberries
1/2 cup of goji berries
a pinch of cinnamon
a pinch of dried ginger (optional)
Simply put all your ingredients into your food processor and pulse until your dough is very sticky and well blended together. Put the dough into a cake pan with a removable bottom and place it into the freezer while you make the frosting.
For the Vanilla Frosting you will need:
1/2-1 cup of coconut meat
1/4-1/2 cup of coconut water
1 frozen banana
1/3 cup of dates (preferably soft medjool dates)
1/3 tsp of vanilla or vanilla bean
1/8 cup lemon juice (optional)
1 tsp lemon zest (optional)
pinch of cinnamon (optional)
Place all your ingredients into your high speed blender or food processor and blend until you have reached a smooth and creamy texture. Spread on your carrot cake base and freeze for at least one hour before serving. Decorate with mulberries, goji berries, lemon zest and grated carrots if you want to and enjoy!
Bon appetit. Have a great day!