Raw food cake carrot and pumpkin
10 recipes
Cruel Vegan Carrot Cake
ingredients
servings
6
Pecan nuts
50 grams
Grapefruits
1 half
Vanilla powder
to taste
Water
to taste
Lemons
1 unit
Dates
13 unit
Cashew nuts
150 grams
Dried apricots
50 grams
Oranges
1 unit
Carrots
700 grams
Desserts from Italy
Cruel Vegan Carrot Cake
Cruel Vegan Carrot Cake
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A cake that always amazes, big and small! Fresh, delicious, a reworking of a classic cake: the carrot pie!
preparation
step 1
Peel the orange carrots and cut them to pieces peel the orange. Insert carrots and orange into the extractor and extract pulp and juice. You can drink the juice while the pulp will serve you.
step 2
Put in the S-blade mixer the obtained pulp (except 2 tablespoons to keep aside to garnish) along with 1/2 lemon juice, 50 gr dehydrated apricots, 10 medjoul dates, 30 gr pecan nuts
step 3
Smear until you get a more compact compound. Take it aside.
step 4
Put the cashews soaked for 8 hours and then rinse, 3 medjoul dates, 1/2 lemon juice, water qb for a thick and velvety cream and Vanilla (optional) in the blender
step 5
Blend until you get a velvety cream.
step 6
We lay the bottom of the cake with baked paper with the diameter of the cake
step 7
We divide the base compound into 2 equal parts. Spread one of the 2 pieces on the bottom of the cake computing and leveling with your fingers
step 8
Divide the cream into 2 parts. Apply one of the 2 pieces of cream on the base. Place in the freezer for 45-60 minutes until the cream will be a bit cured
step 9
Pull it out of the freezer. Garnish with 1/2 grapefruit pulp. Cover with the other half of the compound, always squeezing slightly and leveling with your hands
step 10
Cover with the second half of cream. Bring it in the fridge for 4 hours or in a freezer for 2. Pull out and garnish with the pulp set aside and with Pecan nuts.
