Gluten-Free, Raw Vegan Carrot Cake

• For the cake:

  • 2 medium carrots (grated)
  • 80 ml agave syrup
  • 1 cup rolled oats
  • 1 cup coconut flakes
  • 1/2 cup pecan nuts
  • 1/2 tsp cinnamon
  • 1 tsp ginger powder
  • 20 ml plant-based milk
  • A pinch of salt

  For the frosting:

  • 1 cup raw cashew
  • 1 Tbsp tahini
  • 70 ml agave syrup
  • 1 tsp vanilla extract
  • 1/2 cup oat milk

• • Place all the cake ingredients in a food processor and mix well
  • Place all frosting ingredients into a blender and mix until you obtain a thick and smooth creme
  • Place a parchment paper over a baking tray and spread the cake base evenly on the bottom
  • Spread the frosting over the base
  • Let it cool in the fridge for 2-3 hours
  • Before serving, garnish with some chopped nuts