21 Day Fix Carrot Cake
Try this 21 Day Fix Carrot Cake recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1 tablespoon lemon juice
- 1 cup raisins
- 1/2 cup almond milk
- 1 cup walnuts
- 1 tsp ginger
- 1/2 tsp ground nutmeg
- 1.5 tsp cinnamon
- 4 cups shredded carrots
- 1.5 cups pitted dates
- ingredients for the frosting:
- 2 cups raw cashews (soaked overnight in water)
- 1/2 cup avocado or coconut oil
- 1/4 cup honey or pure maple syrup
- 3 tsp vanilla
- Carbohydrate 50.5987785250286 g
- Cholesterol 0.30625 mg
- Fat 9.61125632997619 g
- Fiber 5.53291245417461 g
- Protein 5.58922015758232 g
- Saturated Fat 0.644788079781189 g
- Serving Size 1 1 slice (133g)
- Sodium 42.9234913485991 mg
- Sugar 45.0658660708539 g
- Trans Fat 1.02957951040217 g
- Calories 287 calories
Super easy to make this raw carrot cake all you is a food processor and pulse all ingredients until well blended. Use a spring form pan or some other small baking pan with cooking paper and press in the raw carrot mixture into the pan.Cashew Frosting Never Tasted So GOOD!Again take all ingredients and pulse them in a food processor or blender until well blended.Coat frosting onto the raw carrot cake base mixture and then put into the freezer to set. Take out about 20 minutes before you serve.One piece of this 21 Day Fix Carrot Cake is ? of an 8 inch spring form pan: ½ green container, ¼ purple, 1 yellow, 1 orange, 1 tsp*granted it is difficult to get containers exact, but based on a regular size of pie that is about the amount I figured*
