Raw Vegan Carrot Cake

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Raw Vegan Carrot Cake

NO-BAKE | NO-GRATE | RAW | VEGAN | GLUTEN-FREE

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This is the easiest carrot cake you'll ever make! It's perfectly moist, naturally sweetened, and packed with healthy fiber! With the Tribest Backspin Blender, you can skip the usual effort of grating carrots and soaking dates, as its powerful Contra-Rotating System handles it all. In minutes, you'll have a delicious, no-bake dessert that's both wholesome and incredibly simple to prepare.

Blend time: 2-3 mins

Total time: 15 mins

Servings: 4 (3-inch) slices

By: Tribest Test Kitchen

Ingredients

1 cup raw walnuts or pecans

1/2 cup desiccated coconut

4 Medjool dates, pitted

2 Tb almond flour

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground nutmeg

pinch of salt

1 (100g) medium carrot, cut in half

Directions

Add all ingredients into the inner container of the Tribest Backspin. Then secure the lids.
Begin blending by pressing the VACUUM + AUTO preset. This cycle will break down all ingredients into a coarse, crumbly texture.
Continue by pressing the PULSE preset in very short bursts (about 10-15 times) until you've reached your desired consistency.
Press and pack the cake mixture into a small pan. Spread your favorite frosting over the top, if desired.
Freeze for at least 2 hours or until firm. Run a spatula around the pan's edge to release your carrot cake. Enjoy!

Leftovers can be stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.